Bibliografia

01/04/2011
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Babina, N.A Effect of washing of kefir grains on starter microflora.. Molochnaya Promyshlennost' (5) 8-10 (1973) [Ru] [Vses. Nauchna-issled, Inst. Molochnoi Promyshlennosti, Moscow, Former USSR] 

Beatrice Trum Hunter's FACT/BOOK on Yogurt, Kefir & Other Milk Cultures [1973] Library of Congress Card Number: 72-87858. ISBN: 87983-033-175 

Bottazzi V., Zacconi C., Sarra P.G., Dallavalle P., Parisi M.G.: Microbiologia del kefir, chimica e tecnologia. Estratto dalla rivista "L'industria del latte" Anno XXX, N. 1, Fascicolo 4, Gennaio-Marzo 1994. 

Bottazzi V.: I latti fermentati. Aspetti biochimici, tecnologici, probiotici e nutrizionali. Istituto Danone. 

Briet F, Pochart P. Marteau P, Flourie B, Arrigoni E, Rambaud JC. Improved clinical tolerance to chronic lactose ingestion in subjects with lactose intolerance: a placebo effect? Gut. 1997;41:632-635. 

Bugrova, V. I.; Bursak, G. Z.; Rudykh, K. I.; Muzyukina, T. M.; Fel'dberg, F. L.; Shlyakhova, V. V.; Zhelikhovskaya, F. M. [1969]. Bacteriological evaluation of kefir. Moskovskii Nauchno-issled. Inst. Gigieny imeni F. F. Erismana, Moscow, USSR. Gigiena i Sanitariya, 34 (7) 91-92 [Russian Document] 

Carroccio A, Montalto MG, Notarbatolo A, Lactase Deficiency Study Group. Lactose Intolerance and self-reported milk intolerance: Relationship with lactose maldigestion and nutrient intake. J Am Coil Nutr. 1998;17:631-636. 

Charteris W. P., Kelly P. M., Morelli L., Collins J. K., Gradient diffusion antibiotic susceptibility testing of potentially probiotic lactobacilli, J. of food protection, vol. 64, No. 12 (2001), pg. 2007 – 14 

Charteris W. P., Kelly P. M., Morelli L., Collins J. K., Selective detection, enumeration and identification of potentially probiotic Lactobacillus and Bifidobacterium species in mixed bacterial populations, I. J. of food microbiology, 35 (1997), pg. 1 – 27 Cogan T. M., Accolas J. P. (1996), Dairy starter cultures, Wiley-VCH, New York 

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Dave R. I., Shah N. P., Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacteria, J. dairy science, 79 (1996), pg. 1529 – 1536 

Dawson-Sanders B, Trapp RG. Bas/c and Clinical Biostatistics. 2nd ed. Norwalk, CT: Appleton and Lange; 1994:105-106. 

De Vrese M, Keller B, Barth CA. Enhancement of intestinal hydrolysis of lactose by microbial [beta]-galactosidase (EC 3.2.1.23) of kefir. Br J Nutr. 1992;67:67-75. 

Dehkordi N, Rao DR, Warren AP, Chawan CB. Lactose malabsorption as influenced by chocolate milk, skim milk, sucrose, whole milk, and lactic cultures. J Am Diet Assoc. 1995;95:484-486. 

Dmitrichenko, M.I
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Diniz RO, Garla LK, Schneedorf JM, Carvalho JC.
Pharmacol Res. 2003 Jan;47(1):49-52. Study of anti-inflammatory activity of Tibetan mushroom, a symbiotic culture of bacteria and fungi encapsulated into a polysaccharide matrix. 

Drewek, Z.; Czarnocka-Roczniokowa, B.1986. Microbiological processes in folacin synthesis in kefir. Acta Alimentaria Polonica 12 (1) 39-45. Dep. of food Eng. & Biotch., Argric. & Tch. Uni., Olsztyn Poland 

Encyclopaedia of Food Science, Food Technology, and Nutrition [1993] [pp. 1804-1808] Edited by R. Macrae, R.K. Robinson, M.J. Sadler 

EngelG., Krusch U., Teuber M.: Composizione microbiologica del kefir. I. Yeasts. Milchw, (1986), 41, 418-421. 

Ewing W., Haresign W. (1989), Probiotic UK, Chalcombe Publications, Marlow 

Fuller R. (1992), Probiotics. The scientific basis, Chapman & Hall, London
GARROTE Graciela L., ABRAHAM Analia G., DE ANTONI Graciela L. [2001] Chemical and microbiological characterisation of kefir grains. Journal of dairy research. vol. 68, No 4 , pp. 639 - 652 

Gibson, Saavedra, MacFarlane et al. Probiotics and Intestinal Infections. Probiotics 2: Applications and Practical Aspects. 1997, Chapman & Hall, (10). 

Gilliland S. E. (2001), Applied dairy microbiology, Marth & Steele, New York 

Goldin, Health Benefits of Probiotics. British Journal of Nutrition (1998), 80, Suppl. 2. S203-s207 

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Guzel-Seydim Z, Seydim AC, Greene AK. Feb. 2000. Organic acids and volatile flavor components evolved during refrigerated storage of kefir. Journal of Dairy Science. Department of Animal & Veterinary Sciences, Clemson University, SC 29634-0361, USA. 

Hallé, C., Leroi, X. Dousset & M. Pidoux 1994. Les Kéfirs : des associations bactéries lactiques-levures. In Roissart, De H., Luquet, F.M. [Eds], Bactéries lactiques: Aspects fondamentaux et technilogiques. Vol. 2. Uriange, France, lorica, pp: 169-182 

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