Tai lieu tham khao   Tài liệu trong nước   1. Nguyễn Lân Dũng, N. Đ. Q., Phạm Văn Ty (1997). Vi sinh vật học,      Nhà xuấ...
11.A sa Schoug, J. O. (2006). Freeze-drying of Lactobacillus coryniformis   Si3 effects, of sucrose concentration, cell de...
Products Research Centre, Co. Cork and University College, Cork,   Ireland.20.Diana Berner, H. V. (2006). "Effect of prote...
28.Jalali M., A. D., Varshosaz J., Najjarzadeh M., Mirlohi M. and Tavakoli   N. (2012). "Stability evaluation of freeze-dr...
34.Papanna S., R. A. (2011). "Enhancement of cell stability and viability of   probiotic Leuconostoc mesenteroides MTCC 52...
43.Tri Duong, R. B., W. Michael Russell and Todd R. Klaenhammer   (2006). "Characterization of the tre Locus and Analysis ...
Upcoming SlideShare
Loading in...5
×

Tai lieu tham khao

205

Published on

Published in: Technology, Education
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
205
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
2
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Transcript of "Tai lieu tham khao"

  1. 1. Tai lieu tham khao Tài liệu trong nước 1. Nguyễn Lân Dũng, N. Đ. Q., Phạm Văn Ty (1997). Vi sinh vật học, Nhà xuất bản giáo dục 2. Đức V. T. M. (2001). Thực tập vi sinh vật học, Trường đại học quốc gia Hà nội. 3. Hiền, N. T. (2006). Công nghệ sản xuất mì chính và các sản phẩm lên men truyền thống, Nhà xuất bản Khoa học kỹ thuật, Hà nội. 4. Đinh Thị Hường (2009). Nghiên cứu và phát triển chế phẩm vi khuẩn lactic sử dụng trong chế biến rau quả lên men. Trường Đại học Bách khoa Hà nội. Luận văn thạc sỹ. 5. Lê Thanh Mai, N. T. H., Phạm Thu Thủy, Nguyễn Thị Thanh Hằng, Lê Lan Chi (2005). Các phương pháp phân tích ngành công nghệ lên men, NXB Khoa học và Kỹ thuật, Hà nội. 6. Minh, V. H. (2005). Nghiên cứu quá trình thu hồi và tạo chế phẩm vi khuẩn Streptococcus thermophilus, Trường Đại học Bách khoa Hà nội. Luận văn Thạc sỹ. 7. Phú, T. V. (2005). Kỹ thuật sấy, Nhà xuất bản giáo dục. 8. Tâm, P. T. (2008). Nghiên cứu một số giải pháp sinh học trong công nghệ sản xuất nem chua, Trường Đại học Bách khoa Hà nội. Luận án tiến sỹ: 120-125. 9. Đặng Thị Thu, N. T. X. S., Tô Kim Anh (1997). Thí nghiệm hóa sinh công nghiệp. Trường đại học Bách Khoa, Hà nội. 10.Trang, N. T. (2010). Nghiên cứu sử dụng vi khuẩn lactic tạo chế phẩm bảo quản cá, Viện khoa học và công nghệ Việt nam. Luận án tiến sỹ sinh học: 98-100. Tài liệu nước ngoài
  2. 2. 11.A sa Schoug, J. O. (2006). Freeze-drying of Lactobacillus coryniformis Si3 effects, of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties, Department of microbiology - Swedish university of agricultural sciences, Uppsala, Swede.12.Abadias M., B. A., Teixidó N., Usall J., Viñas I.. Int. (2001). " Effect of freeze-drying and protectants on viability of the biocontrol, yeast Candida sake." J. Food Microbiol 65: 173–182.13.Carr, F., J., Chill, D., Maida (2002). "The lactic acid bacteria: a little survey." Critical Reviews in Microbiology 28(4): 281-370.14.Carvalho Ana S., J. S. (2004). Relevant factors for the preparation of freeze-dried lactic acid bacteria, Bernardino de Almeida, P-4200-072 Porto, Portugal.15.Carvalho, A. S., Silva, J., Ho, P., Teixeira, P., Malcata, F. X., & Gibbs, P. (2002). "Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants." Biotechnology Letters 24: 1587-1591.16.Chavez, B. E., & Ledeboer, A. M. (2007). "Drying of probiotics: opti- mization of formulation and process to enhance storage survival." Drying Technology 25: 1193-1201.17.Chen T, F. A. a. T. M. (2000). "Supplemented phase diagram of the trehalose–water binary mixture." Cryobiology 40: 277–282.18.Chervaux, C., Ehrlich, S.D., Teixido, N., Manguin, E. (2000). "Physiological study of Lactobacillus delbruekii subsp.bulgaricus strains in novel chemically defined medium." Applied and Invironmental Microbiology 66(12): 5606-5311.19.Desmond C., R. R. P. Improved survival of Lactobacillus paracasei NFBC 338 in spray-dried powders containing gum acacia, Dairy
  3. 3. Products Research Centre, Co. Cork and University College, Cork, Ireland.20.Diana Berner, H. V. (2006). "Effect of protective agents on the viability of Lactococcus lactis subjected to freeze-thawing and freeze-drying." Scientia Pharmaceutica 74: 137-149.21.Fuller, B. J. (2004). "Cryoprotectants: The essential antifreezes to protect life in the frozen state." Cryo Letters 25(6): 375-388.22.Harrie Oldenhof, W. F. W., Fernanda Fonseca, Ste´phanie Passot, Miche` le Marin (2005). "Effect of Sucrose and Maltodextrin on the Physical Properties and Survival of Air-Dried Lactobacillus bulgaricus." Biotechnology Program 21: 885-892.23.Harrigan, W., E. (1998). Laboratory methods in Food microbiology, WBC Book Manufacture, England.24.Hernández D., C. (2005). "Antimicrobial activity of lactic acid isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by L.plantarum TF711." Application microbiology 99(1): 77-84.25.Hsi-Chia Chen, C.-W. L. a. M.-J. C. (2005,). The effects of treeze drying and rehydration on survival of microorganisms in Kefir. Department of animal science and technology, National Taiwan University, Taiwan, ROC.26.Hubalek (2003). "Protectants used in the cryopreservation of microorganisms." Cryobiology 46: 205–229.27.Ibourahema Coulibaly, A. Y. A., Georges Lognay, Marie Laure Fauconnier and Philippe Thonart (2009). "Survival of freeze-dried Leuconostoc mesenteroides and Lactobacillus plantarum related to their cellular fatty acids composition during storage." Application Biochemistry Biotechnology 157: 70–84.
  4. 4. 28.Jalali M., A. D., Varshosaz J., Najjarzadeh M., Mirlohi M. and Tavakoli N. (2012). "Stability evaluation of freeze-dried Lactobacillus paracasei subsp. tolerance and Lactobacillus delbrueckii subsp. bulgaricus in oral capsules." Research in Pharmaceutical Sciences 7(1): 31-36.29.Jimtnez-Diaz R, R.-S. R., Desmazeaud M, Ruiz-Barba JL & Piard JC (1993). "Plantaricins S and T, two new bacteriocins produced by Lactobacillus plantarum LPCO 101 isolated from a green olive fermentation." Appl. Environ. Microbiol 59: 1416- 1424. Le Tan Hung, S. C., Toshiomi Yoshida (2004). Medium development for commercial cell production of Lactobacilus acidophilus in probiotic uses, Biotec, Thailand.30.Leonie J. M. Linders, G. I. W. d. J., Gerrit Meerdink and Klaas van’t Riet. Carbohydrates and the dehydration inactivation of Lactobacillus plantarum: The role of moisture distribution and water activity, Food and bioprocess engineering group, Department of Food Science, The Netherlands.31.Lievense, L. C. v. t. R. (1994). "Convective drying of bacteria, Factors influencing survival." Advances in biochemical engineering and biotechnology 51(71- 89).32.Linders, L. J. M., Meerdink, G. & vant Riet, K. (1996). "The importance of temperature and drying rate on the dehydration inactivation of Lactobacillus plantarum." Trans. Inst. Chem. Engng 74C (110-114).33.P´erez-D´ıaz, M. (2011). "Preparation of a Lactobacillus Plantarum starter culture for cucumber fermentations that can meet kosher guidelines." Journal of Food Science 76: 2.
  5. 5. 34.Papanna S., R. A. (2011). "Enhancement of cell stability and viability of probiotic Leuconostoc mesenteroides MTCC 5209 on freeze drying." International Journal of Dairy Technology 64(2): 276-287.35.Paul B. Conrad, D. P. M. (2002). Stabilization and preservation of Lactobacillus acidophilus in saccharide matrices, Department of Chemical Engineering, University of Wisconsin–Madison, U.S.A.36.Peighambardousta S.H., G. T. A. a. H. J. (2011). "Application of spray drying for preservation of lactic acid starter cultures: a review." Trends in Food in Food Science & Technology xx: 1-10.37.Samuel B.Leslie, E. I., Bruce Lighthart, John H. Crowe and Lois M.Crowe (1995). "Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying." Applied and environmental microbiology 61(10): 3592–3597.38.Santivarangkna, C., Kulozik, U., & Foerst, P. (2007). "Alternative drying processes for the industrial preservation of lactic acid starter cultures." Biotechnology Progress 23: 302.39.Siaterlis A., D. G. a. C. D. (2009). "Effect of culture medium and cryoprotectants on the growth and survival of probiotic lactobacilli during freeze drying." Letters in Applied Microbiology 48: 295–301.40.Srivastava, T. S. a. (2008). "Purification and characterization of plantaricin LR14: a novel bacteriocin produced by L.plantarum LR/14." appl.microbiol.biotechnology: 759-767.41.Stiles, M. E. (1996). "Biopreservation by lactic acid bacteria." Antonie van Leeuwenhoek 79(331-345).42.Todorov S.D., V. R. C. A. (2004). "Optimization of bacteriocin production by L.plantarum ST13BR, a strain isolated from barley beer." J.Gen.Appl.Microbiol: 149-157.
  6. 6. 43.Tri Duong, R. B., W. Michael Russell and Todd R. Klaenhammer (2006). "Characterization of the tre Locus and Analysis of Trehalose Cryoprotection in Lactobacillus acidophilus NCFM." Applied and environmental microbiology 72(2): 1218.44.Xiao Yan Li a, X. G. C. a., Cheng Sheng Liu a, Hong Ni Peng & Dong Su Cha (2008). "Effect of Trehalose and Drying Process on the Survival of Encapsulated Lactobacillus casei ATCC 393." Drying Technology: An International Journal 26(7): 895-901.45.Yao, A. A., Dortu, Carine, Egounlety, Moutairu, Pinto, Cristina (2009). "Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari." African Journal of Biotechnology 8: 4996-5004.Trang mạng46. www.freezedrying.com.47. www.wikipedia.org.

×