Farnworth ER (2008). Handbook of Fermented Functional Foods (CRC Press, Boca Raton, FL, USA). ISBN 9781420053265

  1. Rolle R & Satin M (2002). Basic requirements for the transfer of fermentation technologies to developing countries. International Journal of Food Microbiology 75(3):181-187. PMID 12036141

  2. J. Karovičová, Milan Drdák, Gabriel Greif, & Hybenová E (1999). The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices. European Food Research and Technology 210(1):53-56. DOI: 10.1007/s002170050532

  3. Quigley L, et al. (2011). Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese. International Journal of Food Microbiology 150(2-3):81-94. PMID 21868118

  4. Donovan SM & Shamir R (2014). Introduction to the yogurt in nutrition initiative and the First Global Summit on the health effects of yogurt. The American Journal of Clinical Nutrition 99(5 Suppl):1209S-1211S. PMID 24646825

  5. Beermann C & Hartung J (2013). Physiological properties of milk ingredients released by fermentation. Food & Function 4(2):185-199. PMID 23111492

  6. Hennessy AA, et al. (2012). The production of conjugated alpha-linolenic, gamma-linolenic and stearidonic acids by strains of bifidobacteria and propionibacteria. Lipids 47(3):313-327. PMID 22160449

  7. Parvez S, Malik KA, Ah Kang S, & Kim HY (2006). Probiotics and their fermented food products are beneficial for health. Journal of Applied Microbiology 100(6):1171-1185. PMID 16696665

  8. Padilla B, et al. (2012). Evaluation of oligosaccharide synthesis from lactose and lactulose using beta-galactosidases from Kluyveromyces isolated from artisanal cheeses. Journal of Agricultural and Food Chemistry 60(20):5134-5141. PMID 22559148

  9. USDA ARS (2013). USDA national nutrient database for standard reference, release 26. Nutrient Data Laboratory homepage.

  10. Wang H, Livingston KA, Fox CS, Meigs JB, & Jacques PF (2013). Yogurt consumption is associated with better diet quality and metabolic profile in American men and women. Nutrition Research 33(1):18-26. PMID 23351406

  11. Adolfsson O, Meydani SN, & Russel RM (2004). Yogurt and gut function. The American Journal of Clinical Nutrition 80:245-256. PMID 15277142

  12. Keszei AP, Schouten LJ, Goldbohm RA, & van den Brandt PA (2010). Dairy intake and the risk of bladder cancer in the Netherlands Cohort Study on Diet and Cancer. American Journal of Epidemiology 171(4):436-446. PMID 20042437

  13. Sonestedt E, et al. (2011). Dairy products and its association with incidence of cardiovascular disease: the Malmo diet and cancer cohort. European journal of epidemiology 26(8):609-618. PMID 21660519

  14. Adegboye AR, et al. (2012). Intake of dairy products in relation to periodontitis in older Danish adults. Nutrients 4(9):1219-1229. PMID 23112910

  15. Siddappa V, Nanjegowda DK, & Viswanath P (2012). Occurrence of aflatoxin M(1) in some samples of UHT, raw & pasteurized milk from Indian states of Karnataka and Tamilnadu. Food and Chemical Toxicology 50(11):4158-4162. PMID 22939935

  16. Prandini A, et al. (2009). On the occurrence of aflatoxin M1 in milk and dairy products. Food and Chemical Toxicology 47(5):984-991. PMID 18037552

  17. Linares DM, Martin MC, Ladero V, Alvarez MA, & Fernandez M (2011). Biogenic amines in dairy products. Critical Reviews in Food Science and Nutrition 51(7):691-703. PMID 21793728

  18. Redruello B, et al. (2013). A fast, reliable, ultra high performance liquid chromatography method for the simultaneous determination of amino acids, biogenic amines and ammonium ions in cheese, using diethyl ethoxymethylenemalonate as a derivatising agent. Food Chemistry 139(1-4):1029-1035. PMID 23561206

  19. Buckenhuskes HJ (1997). Fermented vegetables. Food Microbiology: Fundamentals and Frontiers, eds Doyle PD, Beuchat LR, & Montville TJ (ASM Press, Washington, DC), 2nd Ed, pp 595-609. ISBN 9781555811174

  20. Bering S, et al. (2006). A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age. The British Journal of Nutrition 96(1):80-85. PMID 16869994

  21. Proulx AK & Reddy MB (2007). Fermentation and lactic acid addition enhance iron bioavailability of maize. Journal of Agricultural and Food Chemistry 55(7):2749-2754. PMID 17355139

  22. Scheers N, Rossander-Hulthen L, Torsdottir I, & Sandberg AS (2015). Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe). European Journal of Nutrition. PMID 25672527

  23. Flint HJ (2012). The impact of nutrition on the human microbiome. Nutrition Reviews 70 Suppl 1:S10-13. PMID 22861801

  24. Scott KP, Gratz SW, Sheridan PO, Flint HJ, & Duncan SH (2013). The influence of diet on the gut microbiota. Pharmacological Research: The Official Journal of the Italian Pharmacological Society 69(1):52-60. PMID 23147033

  25. FAO/WHO (2001). Report on Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria.

  26. Jalanka-Tuovinen J, et al. (2011). Intestinal microbiota in healthy adults: temporal analysis reveals individual and common core and relation to intestinal symptoms. PloS One6(7):e23035. PMID 21829582

  27. Reuter G (2001). The Lactobacillus and Bifidobacterium microflora of the human intestine: composition and succession. Current Issues in Intestinal Microbiology 2(2):43-53. PMID 11721280

  28. Turroni F, et al. (2014). Molecular dialogue between the human gut microbiota and the host: a Lactobacillus and Bifidobacterium perspective. Cellular and Molecular Life Sciences: CMLS 71(2):183-203. PMID 23516017

  29. Veiga P, et al. (2014). Changes of the human gut microbiome induced by a fermented milk product. Scientific Reports 4:6328. PMID 25209713

  30. Round JL & Mazmanian SK (2009). The gut microbiota shapes intestinal immune responses during health and disease. Nature Reviews. Immunology 9(5):313-323. PMID 19343057

  31. Champagne CP, Ross RP, Saarela M, Hansen KF, & Charalampopoulos D (2011). Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology 149(3):185-193. PMID 21803436

  32. Derrien M & van Hylckama Vlieg JE (2015). Fate, activity, and impact of ingested bacteria within the human gut microbiota. Trends in Microbiology 23(6):354-366. PMID 25840765

  33. Lee YK, et al. (2000). Quantitative approach in the study of adhesion of lactic acid bacteria to intestinal cells and their competition with enterobacteria. Applied and Environmental Microbiology 66(9):3692-3697. PMID 10966378

  34. Ouwehand AC, Tuomola EM, Lee YK, & Salminen S (2001). Microbial interactions to intestinal mucosal models. Methods in Enzymology 337:200-212. PMID 11398429

  35. van Bokhorst-van de Veen H, et al. (2012). Modulation of Lactobacillus plantarum gastrointestinal robustness by fermentation conditions enables identification of bacterial robustness markers. PloS One 7(7):e39053. PMID 22802934

  36. Marteau P, Minekus M, Havenaar R, & Huis in’t Veld JH (1997). Survival of lactic acid bacteria in a dynamic model of the stomach and small intestine: validation and the effects of bile. Journal of Dairy Science 80(6):1031-1037. PMID 9201571

  37. van Bokhorst-van de Veen H, van Swam I, Wels M, Bron PA, & Kleerebezem M (2012). Congruent strain specific intestinal persistence of Lactobacillus plantarum in an intestine-mimicking in vitro system and in human volunteers. PloS One 7(9):e44588. PMID 22970257

  38. Uyeno Y, Sekiguchi Y, & Kamagata Y (2008). Impact of consumption of probiotic lactobacilli-containing yogurt on microbial composition in human feces. International Journal of Food Microbiology 122(1-2):16-22. PMID 18077045

  39. Saxelin M, et al. (2010). Persistence of probiotic strains in the gastrointestinal tract when administered as capsules, yoghurt, or cheese. International Journal of Food Microbiology144(2):293-300. PMID 21074284

  40. Lim SM & Im DS (2009). Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods. Journal of Microbiology and Biotechnology19(2):178-186. PMID 19307768

  41. Lee KE, Choi UH, & Ji GE (1996). Effect of kimchi in intake on the composition of human large intestinal bacteria. Korean J Food Sci Technol 28:981-986. Abstract

  42. Vitetta L, Briskey D, Alford H, Hall S, & Coulson S (2014). Probiotics, prebiotics and the gastrointestinal tract in health and disease. Inflammopharmacology 22(3):135-154. PMID 24633989

  43. Kirjavainen PV, Arvola T, Salminen SJ, & Isolauri E (2002). Aberrant composition of gut microbiota of allergic infants: a target of bifidobacterial therapy at weaning? Gut 51(1):51-55. PMID 12077091

  44. Hattori K, et al. (2003). [Effects of administration of bifidobacteria on fecal microflora and clinical symptoms in infants with atopic dermatitis]. Arerugi = [Allergy] 52(1):20-30. PMID 12598719

  45. Isolauri E, Arvola T, Sutas Y, Moilanen E, & Salminen S (2000). Probiotics in the management of atopic eczema. Clinical and Experimental Allergy: Journal of the British Society for Allergy and Clinical Immunology 30(11):1604-1610. PMID 11069570

  46. Neish AS, et al. (2000). Prokaryotic regulation of epithelial responses by inhibition of IkappaB-alpha ubiquitination. Science 289(5484):1560-1563. PMID 10968793

  47. Schiffrin EJ, Brassart D, Servin AL, Rochat F, & Donnet-Hughes A (1997). Immune modulation of blood leukocytes in humans by lactic acid bacteria: criteria for strain selection. The American Journal of Clinical Nutrition 66(2):515S-520S. PMID 9250141

  48. Lee YK & Puong KY (2002). Competition for adhesion between probiotics and human gastrointestinal pathogens in the presence of carbohydrate. The British Journal of Nutrition88 Suppl 1:S101-108. PMID 12215184

  49. Creagh EM & O’Neill LA (2006). TLRs, NLRs and RLRs: a trinity of pathogen sensors that co-operate in innate immunity. Trends in Immunology 27(8):352-357. PMID 16807108

  50. Hughes DT & Sperandio V (2008). Inter-kingdom signalling: communication between bacteria and their hosts. Nature Reviews. Microbiology 6(2):111-120. PMID 18197168

  51. Botic T, Klingberg TD, Weingartl H, & Cencic A (2007). A novel eukaryotic cell culture model to study antiviral activity of potential probiotic bacteria. International Journal of Food Microbiology 115(2):227-234. PMID 17261339

  52. Juntunen M, Kirjavainen PV, Ouwehand AC, Salminen SJ, & Isolauri E (2001). Adherence of probiotic bacteria to human intestinal mucus in healthy infants and during rotavirus infection. Clinical and Diagnostic Laboratory Immunology 8(2):293-296. PMID 11238211

  53. Resta-Lenert S & Barrett KE (2003). Live probiotics protect intestinal epithelial cells from the effects of infection with enteroinvasive Escherichia coli (EIEC). Gut 52(7):988-997. PMID 12801956

  54. Banasaz M, Norin E, Holma R, & Midtvedt T (2002). Increased enterocyte production in gnotobiotic rats mono-associated with Lactobacillus rhamnosus GG. Applied and Environmental Microbiology 68(6):3031-3034. PMID 12039764

  55. Deplancke B & Gaskins HR (2001). Microbial modulation of innate defense: goblet cells and the intestinal mucus layer. The American Journal of Clinical Nutrition 73(6):1131S-1141S. PMID 11393191

  56. Otte JM & Podolsky DK (2004). Functional modulation of enterocytes by gram-positive and gram-negative microorganisms. American Journal of Physiology. Gastrointestinal and Liver Physiology 286(4):G613-626. PMID 15010363

  57. O’Shea EF, et al. (2009). Characterization of enterocin- and salivaricin-producing lactic acid bacteria from the mammalian gastrointestinal tract. FEMS Microbiology Letters 291(1):24-34. PMID 19076236

  58. Pridmore RD, Pittet AC, Praplan F, & Cavadini C (2008). Hydrogen peroxide production by Lactobacillus johnsonii NCC 533 and its role in anti-Salmonella activity. FEMS Microbiology Letters 283(2):210-215. PMID 18435747

  59. Heller L (2009). Danisco breaks down probiotics market. (Nutra Ingredients, USA).

  60. Cook MT, Tzortzis G, Charalampopoulos D, & Khutoryanskiy VV (2012). Microencapsulation of probiotics for gastrointestinal delivery. Journal of Controlled Release: Official Journal of the Controlled Release Society 162(1):56-67. PMID 22698940

  61. Starling S (2009). Probiotics must meet Europe’s new health claim laws head on.

  62. Oliveira RP, et al. (2009). Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk. International Journal of Food Microbiology 128(3):467-472. PMID 19000641

  63. Reid G (2008). How science will help shape future clinical applications of probiotics. Clinical Infectious Diseases: An Official Publication of the Infectious Diseases Society of America 46 Suppl 2:S62-66; discussion S144-151. PMID 18181725

  64. Govender M, et al. (2014). A review of the advancements in probiotic delivery: Conventional vs. non-conventional formulations for intestinal flora supplementation. AAPS PharmSciTech15(1):29-43. PMID 24222267

  65. Herbel SR, et al. (2013). Species-specific quantification of probiotic lactobacilli in yoghurt by quantitative real-time PCR. Journal of Applied Microbiology 115(6):1402-1410. PMID 24024971

  66. Dunlap BS, Yu H, & Elitsur Y (2009). The probiotic content of commercial yogurts in West Virginia. Clinical Pediatrics 48(5):522-527. PMID 19246412

  67. Park KY, Jeong JK, Lee YE, & Daily JW, 3rd (2014). Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. Journal of Medicinal Food 17(1):6-20. PMID 24456350

  68. Lee D, Kim S, Cho J, & Kim J (2008). Microbial population dynamics and temperature changes during fermentation of kimjang kimchi. Journal of Microbiology 46(5):590-593. PMID 18974963

  69. Lee JS, et al. (2005). Analysis of kimchi microflora using denaturing gradient gel electrophoresis. International Journal of Food Microbiology 102(2):143-150. PMID 15992614

  70. Kim M & Chun J (2005). Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology 103(1):91-96. PMID 16084269

  71. Lee J, Hwang KT, Heo MS, Lee JH, & Park KY (2005). Resistance of Lactobacillus plantarum KCTC 3099 from Kimchi to oxidative stress. Journal of Medicinal Food 8(3):299-304. PMID 16176138

  72. Lee JH, Kweon DH, & Lee SC (2006). Isolation and characterization of an immunopotentiating factor from Lactobacillus plantarum in kimchi: assessment of immunostimulatory activities. . Food Sci Biotechnol 15:877-883. Abstract

  73. Hur HJ, Lee KW, & Lee HJ (2004). Production of nitric oxide, tumor necrosis factor-alpha and interleukin-6 by RAW264.7 macrophage cells treated with lactic acid bacteria isolated from kimchi. BioFactors 21(1-4):123-125. PMID 15630182

  74. Jang SE, et al. (2013). Lactobacillus plantarum HY7712 ameliorates cyclophosphamide-induced immunosuppression in mice. Journal of microbiology and biotechnology23(3):414-421. PMID 23462016

  75. Chae OW, Shin KS, Chung H, & Choe TB (1998). Immunostimulation effects of mice fed with cell lysate of Lactobacillus plantarum isolated from kimchi. Korean J Biotech Bioeng13:424-430. Article

  76. Kim NH, et al. (2008). Lipid profile lowering effect of Soypro fermented with lactic acid bacteria isolated from Kimchi in high-fat diet-induced obese rats. BioFactors 33(1):49-60. PMID 19276536

  77. Kwon JY, Cheigh HS, & Song YO (2004). Weight reduction and lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J Food Sci Technol 36:1014-1019. Article

  78. Ahn DK, Han TW, Shin HY, Jin IN, & Ghim SY (2003). Diversity and antibacterial activity of lactic acid bacteria isolated from kimchi. Korean J Microbiol Biotechnol 31:191-196. Abstract

  79. Tang, M., Ponsonby, A-L., Orsini, F., Tey, D., Robinson, M.,  Su, E. L., Licciardi, P., Burks, W., and Donath, S., (2015). Administration of a probiotic with peanut oral immunotherapy: A randomized trial. The Journal of Allergy and Clinical Immunology. 135 (3): 737-44.PMID 25592987