List of bacteria in food production

This incomplete list includes food microbiological bacteria . Food spoilage bacteria are not on this list. Food production mushrooms are on the list of food production mushrooms .

list

Microorganism	Food or processing	Individual evidence
Acetobacter aceti	chocolate
Acetobacter aceti	vinegar
Acetobacter fabarum	chocolate
Acetobacter fabarum	coffee
Acetobacter lovaniensis	vegetables
Acetobacter malorum	vinegar
Acetobacter orientalis	vegetables
Acetobacter pasteurianus	chocolate
Acetobacter pasteurianus	vinegar
Acetobacter pomorum	vinegar
Acetobacter syzygii	chocolate
Acetobacter syzygii	vinegar
Acetobacter tropicalis	chocolate
Acetobacter tropicalis	coffee
Arthrobacter arilaitensis	Red smear cheese
Arthrobacter mining	Red smear cheese
Arthrobacter globiformis	Red smear cheese
Arthrobacter nicotianae	surface ripened cheese
Arthrobacter nicotianae	Tilsiter
Arthrobacter variabilis	Red smear cheese
Bacillus cereus	chocolate
Bacillus coagulans	chocolate
Bacillus coagulans	Probiotic
Bacillus licheniformis	chocolate
Bacillus pumilus	chocolate
Bacillus sTeerothermophilus	chocolate
Bacillus subtilis	chocolate
Bacillus subtilis	Natto
Bifidobacterium adolescentis	yogurt
Bifidobacterium animalis	Dairy products
Bifidobacterium bifidum	Dairy products
Bifidobacterium breve	Dairy products
Bifidobacterium breve	soy
Bifidobacterium infantis	Dairy products
Bifidobacterium lactis	Dairy products
Bifidobacterium longum	Dairy products
Bifidobacterium pseudolongum	Dairy products
Bifidobacterium thermophilum	Dairy products
Brachybacterium alimentarium	Beaufort cheese
Brachybacterium alimentarium	Gruyere
Brachybacterium tyrofermentans	Beaufort cheese
Brachybacterium tyrofermentans	Gruyere
Brevibacterium aurantiacum	Red smear cheese
Brevibacterium casei	Red smear cheese
Brevibacterium linens	Red smear cheese
Carnobacterium divergens	cheese
Carnobacterium divergens	fermented fish
Carnobacterium divergens	flesh
Carnobacterium maltaromaticum	Dairy products
Carnobacterium piscicola	flesh
Corynebacterium ammoniagenes	cheese
Corynebacterium casei	Red smear cheese
Corynebacterium flavescens	cheese
Corynebacterium variabile	Red smear cheese
Enterococcus faecalis	cheese
Enterococcus faecalis	Dairy products
Enterococcus faecalis	ham
Enterococcus faecalis	Miso
Enterococcus faecalis	Pickle
Enterococcus faecalis	soy sauce
Enterococcus faecium	Manchego cheese
Enterococcus faecium	ham
Enterococcus faecium	Miso
Enterococcus faecium	Pickle
Enterococcus faecium	soy sauce
Gluconacetobacter azotocaptans	chocolate
Gluconacetobacter azotocaptans	coffee
Gluconacetobacter diazotrophicus	chocolate
Gluconacetobacter diazotrophicus	coffee
Gluconacetobacter entanii	vinegar
Gluconacetobacter europaeus	vinegar
Gluconacetobacter hansenii	vinegar
Gluconacetobacter johannae	chocolate
Gluconacetobacter johannae	coffee
Gluconacetobacter oboediens	vinegar
Gluconacetobacter xylinus	vinegar
Gluconobacter oxydans	chocolate
Hafnia alvei	cheese
Halomonas elongata	Ham , bacon
Kocuria rhizophila	cheese
Kocuria rhizophila	flesh
Kocuria varians	Dairy products
Kocuria varians	sausage
Lactobacillus acetotolerans	fruit
Lactobacillus acetotolerans	vegetables
Lactobacillus acidifarinae	Sour Dough Bread
Lactobacillus acidipiscis	Dairy products
Lactobacillus acidipiscis	fermented fish
Lactobacillus acidophilus	vegetables
Lactobacillus acidophilus	yogurt
Lactobacillus alimentarius	fermented fish
Lactobacillus alimentarius	fermented sausage
Lactobacillus amylovorus	loaf
Lactobacillus brevis	Canestrato Pugliese cheese
Lactobacillus brevis	loaf
Lactobacillus brevis	vegetables
Lactobacillus brevis ssp. linens	kefir
Lactobacillus buchneri	loaf
Lactobacillus buchneri	Wine
Lactobacillus cacaonum	chocolate
Lactobacillus casei	Idiazábal cheese
Lactobacillus casei	Manchego cheese
Lactobacillus casei	Roncal cheese
Lactobacillus casei	yogurt
Lactobacillus casei ssp. pseudoplantarum	Grana Padano cheese
Lactobacillus casei ssp. pseudoplantarum	Parmigiano-Reggiano cheese
Lactobacillus cellobiosus	chocolate
Lactobacillus collinoides	Cider
Lactobacillus composti	Shochu
Lactobacillus coryniformis	cheese
Lactobacillus crispatus	Sour Dough Bread
Lactobacillus curvatus	Cacio di Fossa cheese
Lactobacillus curvatus	Canestrato Pugliese cheese
Lactobacillus curvatus	Pecorino Romano cheese
Lactobacillus curvatus	Pecorino Sardo cheese
Lactobacillus curvatus	sausage
Lactobacillus delbrueckii	vegetables
Lactobacillus delbrueckii ssp. bulgaricus	cheese
Lactobacillus delbrueckii ssp. bulgaricus	yogurt
Lactobacillus delbrueckii ssp. delbrueckii	Berliner Weisse
Lactobacillus delbrueckii ssp. lactis	Pecorino Romano cheese
Lactobacillus dextrinicus	flesh
Lactobacillus diolivorans	Chicha
Lactobacillus fabifermentans	chocolate
Lactobacillus farciminis	fermented fish
Lactobacillus farciminis	sourdough
Lactobacillus farciminis	soy
Lactobacillus fermentum	chocolate
Lactobacillus fermentum	Pecorino Romano cheese
Lactobacillus fermentum	Sour Dough Bread
Lactobacillus gasseri	Dairy products
Lactobacillus gasseri	Sour Dough Bread
Lactobacillus ghanensis	chocolate
Lactobacillus Hammesii	Sour Dough Bread
Lactobacillus harbinensis	vegetables
Lactobacillus helveticus	cheese
Lactobacillus helveticus	vegetables
Lactobacillus hilgardii	chocolate
Lactobacillus hilgardii	Wine
Lactobacillus homohiochii	sake
Lactobacillus homohiochii	Sour Dough Bread
Lactobacillus jensenii	loaf
Lactobacillus johnsonii	Dairy products
Lactobacillus johnsonii	Sour Dough Bread
Lactobacillus Kefiranofaciens	kefir
Lactobacillus Kefiri	kefir
Lactobacillus Kimchii	Kimchi
Lactobacillus kisonensis	Pickle
Lactobacillus kunkeei	Wine
Lactobacillus mali	Cider
Lactobacillus mali	rum
Lactobacillus mali	Wine
Lactobacillus manihotivorans	Cassava
Lactobacillus mindensis	Sour Dough Bread
Lactobacillus mucosae	Sour Dough Bread
Lactobacillus nagelii	Wine
Lactobacillus namuresis	Sour Dough Bread
Lactobacillus nantesis	Sour Dough Bread
Lactobacillus nodensis	Dairy products
Lactobacillus oeni	Wine
Lactobacillus otakiensis	Pickle
Lactobacillus panis	Sour Dough Bread
Lactobacillus parabrevis	cheese
Lactobacillus parabrevis	kefir
Lactobacillus parabrevis	vegetables
Lactobacillus parabuchneri	Sour Dough Bread
Lactobacillus paracasei	Dairy products
Lactobacillus paracasei	flesh
Lactobacillus paracasei ssp. paracasei	Cacio di Fossa cheese
Lactobacillus paracasei ssp. paracasei	Canestrato Pugliese cheese
Lactobacillus paracasei ssp. paracasei	Pecorino Sardo cheese
Lactobacillus paraKefiri	kefir
Lactobacillus paralimentarius	Sour Dough Bread
Lactobacillus paraplantarum	cheese
Lactobacillus paraplantarum	vegetables
Lactobacillus pentosus	Canestrato Pugliese cheese
Lactobacillus pentosus	fermented fish and meat
Lactobacillus pentosus	fruit
Lactobacillus pentosus	Wine
Lactobacillus perolens	cheese
Lactobacillus perolens	vegetables
Lactobacillus plantarum	Cacio di Fossa cheese
Lactobacillus plantarum	Canestrato Pugliese cheese
Lactobacillus plantarum	chocolate
Lactobacillus plantarum	Idiazábal cheese
Lactobacillus plantarum	Manchego cheese
Lactobacillus plantarum	Pecorino Romano cheese
Lactobacillus plantarum	Roncal cheese
Lactobacillus plantarum	sausage
Lactobacillus plantarum	vegetables
Lactobacillus pobuzihii	fruit
Lactobacillus pontis	Sour Dough Bread
Lactobacillus rapi	vegetables
Lactobacillus reuteri	Sour Dough Bread
Lactobacillus rhamnosus	Grana Padano cheese
Lactobacillus rhamnosus	Parmigiano-Reggiano cheese
Lactobacillus rhamnosus	flesh
Lactobacillus rhamnosus	vegetables
Lactobacillus rossiae	Sour Dough Bread
Lactobacillus Sakei	sake
Lactobacillus Sakei	sausage
Lactobacillus salivarius	Dairy products
Lactobacillus sanfranciscensis	Sour Dough Bread
Lactobacillus satsumensis	Shochu
Lactobacillus secaliphilus	Sour Dough Bread
Lactobacillus senmaizukei	Pickle
Lactobacillus siliginis	Sour Dough Bread
Lactobacillus similis	rum
Lactobacillus spicheri	Sour Dough Bread
Lactobacillus suebicus	fruit
Lactobacillus spp.	butter
Lactobacillus spp.	Olives
Lactobacillus sunkii	Pickle
Lactobacillus tucceti	Dairy products
Lactobacillus tucceti	sausage
Lactobacillus vaccinostercus	fruit
Lactobacillus vaccinostercus	vegetables
Lactobacillus versmoldesis	sausage
Lactobacillus yamanashiensis	Cider
Lactobacillus yamanashiensis	Wine
Lactococcus lactis	Buttermilk
Lactococcus lactis	chocolate
Lactococcus lactis ssp. cremoris	Cheddar cheese
Lactococcus lactis ssp. lactis	cheese
Lactococcus raffinolactis	cheese
Lactococcus spp.	butter
Leuconostoc carnosum	flesh
Leuconostoc citreum	cheese
Leuconostoc citreum	fermented fish
Leuconostoc fallax	sauerkraut
Leuconostoc holzapfelii	coffee
Leuconostoc inhae	Kimchi
Leuconostoc Kimchii	Kimchi
Leuconostoc lactis	cheese
Leuconostoc mesenteroides	chocolate
Leuconostoc mesenteroides	vegetables
Leuconostoc mesenteroides ssp. cremoris	cheese
Leuconostoc mesenteroides ssp. cremoris	vegetables
Leuconostoc mesenteroides ssp. dextranicum	butter
Leuconostoc mesenteroides ssp. dextranicum	Idiazábal cheese
Leuconostoc mesenteroides ssp. dextranicum	Roncal cheese
Leuconostoc mesenteroides ssp. mesenteroides	Idiazábal cheese
Leuconostoc mesenteroides ssp. mesenteroides	Roncal cheese
Leuconostoc palmae	Palm wine
Leuconostoc pseudomesenteroides	butter
Leuconostoc pseudomesenteroides	Buttermilk
Leuconostoc pseudomesenteroides	Sour cream
Leuconostoc spp.	butter
Leuconostoc spp.	Olives
Leuconostoc spp.	Wine
Macrococcus caseolyticus	cheese
Macrococcus caseolyticus	sausage
Microbacterium gubbeenense	Limburger
Microbacterium gubbeenense	Red smear cheese
Microbacterium gubbeenense	Tilsiter
Micrococcus luteus	cheese
Micrococcus lylae	Androlla - sausage
Oenococcus oeni	Wine
Pediococcus acidilactici	sausage
Pediococcus acidilactici	vegetables
Pediococcus acidilactici	flesh
Propionibacterium acidipropionici	cheese
Propionibacterium acidipropionici	flesh
Pediococcus cerevisiae	Berliner Weisse
Pediococcus pentosaceus	sausage
Propionibacterium freudenreichii ssp. joyfulii	Dairy products
Propionibacterium freudenreichii ssp. shermanii	Emmental cheese
Propionibacterium jensenii	cheese
Propionibacterium thoenii	cheese
Staphylococcus carnosus	cheese
Staphylococcus carnosus ssp. carnosus	sausage
Staphylococcus condimenti	soy
Staphylococcus equorum	flesh
Staphylococcus equorum ssp. linens	cheese
Staphylococcus fleurettii	cheese
Staphylococcus piscifermentans	fermented fish
Staphylococcus saphrophyticus	harzer cheese
Staphylococcus sciuri ssp. carnaticus	cheese
Staphylococcus succinus	Dairy products
Staphylococcus succinus	flesh
Staphylococcus vitulinus	cheese
Staphylococcus vitulinus	flesh
Staphylococcus warneri	flesh
Staphylococcus xylosus	cheese
Staphylococcus xylosus	flesh
Streptococcus gallolyticus	cheese
Streptococcus salivarius	yogurt
Streptococcus thermophilus	cheese
Streptococcus thermophilus	yogurt
Ttragococcus halophilus	Miso
Ttragococcus halophilus	soy sauce
Ttragococcus koreensis	Kimchi
Weissella beninensis	Cassava
Weissella cibaria	Kimchi
Weissella fabaria	chocolate
Weissella ghanesis	chocolate
Weissella koreensis	Kimchi
Weissella paramesenteroides	sausage
Weissella thailandesis	fermented fish
Zymomonas mobilis	Palm wine
Zymomonas mobilis	Pulque

literature

F. Bourdichon, S. Casaregola, C. Farrokh, JC Frisvad, ML Gerds, WP Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand, IB Powell, JB Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, EB Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Volume 154, Number 3, March 2012, ISSN 1879-3460 , pp. 87-97, doi : 10.1016 / j.ijfoodmicro.2011.12.030 , PMID 22257932 . (PDF) .
RF Schwan, AE Wheals: The microbiology of cocoa fermentation and its role in chocolate quality. In: Critical reviews in food science and nutrition. Volume 44, Number 4, 2004, ISSN 1040-8398 , pp. 205-221, doi : 10.1080 / 10408690490464104 , PMID 15462126 .

Individual evidence

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l Microbe Wiki, "Chocolate"
↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x ^y ^z ^aa ^ab ^ac ^ad ^ae ^af ^ag ^ah ^ai ^aj ^ak ^al ^am ^an ^ao ^ap ^aq ^ar ^as ^at ^au ^av ^aw ^ax ^ay ^az ^ba ^bb ^bc ^bd ^be ^bf ^bg ^bh ^bi ^bj ^bk ^bl ^bm ^bn ^bo ^bp ^bq ^br ^bs ^bt ^bu ^bv ^bw ^bx ^by ^bz ^ca ^cb ^cc ^cd ^ce ^cf ^cg ^ch ^ci ^cj ^ck ^cl ^cm ^cn ^co ^cp ^cq ^cr ^cs ^ct ^cu ^cv ^cw ^cx ^cy ^cz ^da ^db ^dc ^dd ^de ^df ^dg ^dh ^di ^dj ^dk ^dl ^dm ^dn ^do ^dp ^dq ^dr ^ds ^dt ^du ^dv ^dw ^dx ^dy ^dz ^ea ^eb ^ec ^ed ^ee ^ef ^eg ^eh ^ei ^ej ^ek ^el ^em ^en ^eo ^ep ^eq ^er ^es ^et ^eu ^ev ^ew ^ex ^ey ^ez ^fa ^fb ^fc ^fd ^fe ^ff ^fg ^fh ^fi ^fj ^fk ^fl ^fm ^fn ^fo ^fp ^fq ^fr ^fs ^ft ^fu ^fv ^fw ^fx ^fy ^fz ^ga ^gb ^gc ^gd ^ge ^gf ^gg ^gh ^gi ^gj ^gk ^gl ^gm ^gn ^go ^gp ^gq ^gr ^gs ^gt ^gu ^gv ^gw ^gx ^gy ^gz ^ha ^hb ^hc ^hd ^he ^hf ^hg ^hh ^hi ^hj Egon Bech Hansen: Microorganisms with technologically beneficial use. ( Memento of the original from February 26, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. presented at the IDF World Dairy Summit 2011. @1@ 2

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ Barry A. Law, Adnan Tamime: Technology of Cheesemaking. Volume 18 of Society of Dairy Technology series, John Wiley & Sons (2011). ISBN 9781444347890 .

↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x ^y ^z ^aa ^ab ^ac ^ad ^ae ^af ^ag ^ah ^ai ^aj ^ak ^al ^am ^an ^ao ^ap ^aq ^ar ^as ^at ^au ^av ^aw ^ax ^ay ^az ^ba ^bb : 2002 Inventory of Microorganisms with a documented history of use in food. IDF Bulletin 377, 2002. (PDF) ( Memento of the original from October 7, 2014 in the Internet Archive ) Info: The archive link was automatically inserted and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . @1@ 2

↑ Christine L. Case, The Microbiology of Chocolate ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. @1@ 2Template: Dead Link / www.smccd.net , Skyline College.
↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ Kalidas Shetty: Food biotechnology. CRC Press, 2006. pp. 222, 226, 229.
↑ ^a ^b ^c ^d K. Schubert, W. Ludwig, N. Springer, RM Kroppenstedt, JP Accolas, F. Fiedler: Two coryneform bacteria isolated from the surface of French Gruyère and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov. In: International journal of systematic bacteriology. Volume 46, Number 1, January 1996, ISSN 0020-7713 , pp. 81-87, PMID 8573524 .
↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q F. Bourdichon, S. Casaregola, C. Farrokh, JC Frisvad, ML Gerds, WP Hammes, J. Harnett, G. Huys, S. Laulund , A. Ouwehand, IB Powell, JB Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, EB Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Volume 154, Number 3, March 2012, ISSN 1879-3460 , pp. 87-97, doi : 10.1016 / j.ijfoodmicro.2011.12.030 , PMID 22257932 . (PDF) .
↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x Robert Wayne Hutkins: Microbiology and Technology of Fermented Foods. Volume 22 of Institute of Food Technologists Series, John Wiley & Sons, 2006. ISBN 9780470276242 . Pp. 75-76.
↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o Arthur P. Riley: New Developments in Food Policy, Control and Research. Nova Publishers, 2005. ISBN 9781594549571 . P. 35.
↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x ^y ^z ^aa ^ab ^ac ^ad P. F. Fox: Cheese: Major Cheese Groups. Academic Press, 2004. pp. 59, 74. ISBN 9780080500942 .
↑ ^a ^b M. M. Ardhana, GH Fleet: The microbial ecology of cocoa bean fermentations in Indonesia. In: International journal of food microbiology. Volume 86, Number 1-2, September 2003, ISSN 0168-1605 , pp. 87-99, PMID 12892924 .
↑ ^a ^b ^c ^d ^e ^f David Hendricks Bergey, David R. Boone: Bergey's manual of systematic bacteriology, Volume 3: The Firmicutes. Springer Verlag, 2009. p. 502.

[MicrobeWiki-1] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l Microbe Wiki, "Chocolate"

[Hansen-2] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x ^y ^z ^aa ^ab ^ac ^ad ^ae ^af ^ag ^ah ^ai ^aj ^ak ^al ^am ^an ^ao ^ap ^aq ^ar ^as ^at ^au ^av ^aw ^ax ^ay ^az ^ba ^bb ^bc ^bd ^be ^bf ^bg ^bh ^bi ^bj ^bk ^bl ^bm ^bn ^bo ^bp ^bq ^br ^bs ^bt ^bu ^bv ^bw ^bx ^by ^bz ^ca ^cb ^cc ^cd ^ce ^cf ^cg ^ch ^ci ^cj ^ck ^cl ^cm ^cn ^co ^cp ^cq ^cr ^cs ^ct ^cu ^cv ^cw ^cx ^cy ^cz ^da ^db ^dc ^dd ^de ^df ^dg ^dh ^di ^dj ^dk ^dl ^dm ^dn ^do ^dp ^dq ^dr ^ds ^dt ^du ^dv ^dw ^dx ^dy ^dz ^ea ^eb ^ec ^ed ^ee ^ef ^eg ^eh ^ei ^ej ^ek ^el ^em ^en ^eo ^ep ^eq ^er ^es ^et ^eu ^ev ^ew ^ex ^ey ^ez ^fa ^fb ^fc ^fd ^fe ^ff ^fg ^fh ^fi ^fj ^fk ^fl ^fm ^fn ^fo ^fp ^fq ^fr ^fs ^ft ^fu ^fv ^fw ^fx ^fy ^fz ^ga ^gb ^gc ^gd ^ge ^gf ^gg ^gh ^gi ^gj ^gk ^gl ^gm ^gn ^go ^gp ^gq ^gr ^gs ^gt ^gu ^gv ^gw ^gx ^gy ^gz ^ha ^hb ^hc ^hd ^he ^hf ^hg ^hh ^hi ^hj Egon Bech Hansen: Microorganisms with technologically beneficial use. ( Memento of the original from February 26, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. presented at the IDF World Dairy Summit 2011. @1@ 2

[Tamime-3] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ Barry A. Law, Adnan Tamime: Technology of Cheesemaking. Volume 18 of Society of Dairy Technology series, John Wiley & Sons (2011). ISBN 9781444347890 .

[IDF_2002-4] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x ^y ^z ^aa ^ab ^ac ^ad ^ae ^af ^ag ^ah ^ai ^aj ^ak ^al ^am ^an ^ao ^ap ^aq ^ar ^as ^at ^au ^av ^aw ^ax ^ay ^az ^ba ^bb : 2002 Inventory of Microorganisms with a documented history of use in food. IDF Bulletin 377, 2002. (PDF) ( Memento of the original from October 7, 2014 in the Internet Archive ) Info: The archive link was automatically inserted and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . @1@ 2

[Case-5] Christine L. Case, The Microbiology of Chocolate ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. @1@ 2Template: Dead Link / www.smccd.net , Skyline College.

[Shetty-6] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ Kalidas Shetty: Food biotechnology. CRC Press, 2006. pp. 222, 226, 229.

[Schubert-7] K. Schubert, W. Ludwig, N. Springer, RM Kroppenstedt, JP Accolas, F. Fiedler: Two coryneform bacteria isolated from the surface of French Gruyère and Beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov. In: International journal of systematic bacteriology. Volume 46, Number 1, January 1996, ISSN 0020-7713 , pp. 81-87, PMID 8573524 .

[PMID_22257932-8] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q F. Bourdichon, S. Casaregola, C. Farrokh, JC Frisvad, ML Gerds, WP Hammes, J. Harnett, G. Huys, S. Laulund , A. Ouwehand, IB Powell, JB Prajapati, Y. Seto, E. Ter Schure, A. Van Boven, V. Vankerckhoven, A. Zgoda, S. Tuijtelaars, EB Hansen: Food fermentations: microorganisms with technological beneficial use. In: International journal of food microbiology. Volume 154, Number 3, March 2012, ISSN 1879-3460 , pp. 87-97, doi : 10.1016 / j.ijfoodmicro.2011.12.030 , PMID 22257932 . (PDF) .

[Hutkins-9] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x Robert Wayne Hutkins: Microbiology and Technology of Fermented Foods. Volume 22 of Institute of Food Technologists Series, John Wiley & Sons, 2006. ISBN 9780470276242 . Pp. 75-76.

[Riley-10] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o Arthur P. Riley: New Developments in Food Policy, Control and Research. Nova Publishers, 2005. ISBN 9781594549571 . P. 35.

[Fox-11] ↑ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j ^k ^l ^m ⁿ ^o ^p ^q ^r ^s ^t ^u ^v ^w ^x ^y ^z ^aa ^ab ^ac ^ad P. F. Fox: Cheese: Major Cheese Groups. Academic Press, 2004. pp. 59, 74. ISBN 9780080500942 .

[PMID_12892924-12] M. M. Ardhana, GH Fleet: The microbial ecology of cocoa bean fermentations in Indonesia. In: International journal of food microbiology. Volume 86, Number 1-2, September 2003, ISSN 0168-1605 , pp. 87-99, PMID 12892924 .

[Bergey's-13] ↑ ^a ^b ^c ^d ^e ^f David Hendricks Bergey, David R. Boone: Bergey's manual of systematic bacteriology, Volume 3: The Firmicutes. Springer Verlag, 2009. p. 502.