Armuzzi, A., Cremonini, F., Bartolozzi, F., Canducci, F., Candelli, M., Ojetti, V., Cammarota, G., Anti, M., De Lorenzo, A., Pola, P., Gasbarrini. G., and Gasbarrini, A. 2001. The effect of oral administration of Lactobacillus GG on antibiotic-associated gastrointestinal side-effects during Helicobacter pylori eradication therapy. Alimentary Pharmacology and Therapeutics, 15(2), 163-169. [OpenAIRE]
Arunachalam, K., Gill, H.S. and Chandra, R.K. 2000. Enhancement of natural immunity function by dietary consumption of Bifidobacterium lactis HN019. European Journal of Clinical Nutrition, 54, 1-4. [OpenAIRE]
Galdeano Maldonado, C. and Perdigón, G. 2006. The Probiotic Bacterium Lactobacillus casei Induces Activation of the Gut Mucosal Immune System through Innate Immunity. Clinical and Vaccine Immunology, 13 (2), 219-226. [OpenAIRE]
Canducci, F., Armuzzi, A., Cremonini, F., Cammarota, G., Bartolozzi, F., Pola, P., Gasbarrini, G., and Gasbarrini A. 2000. A lyophilized and inactivated culture of Lactobacillus acidophilus increases Helicobacter pylori eradication rates. Alimentary Pharmacology and Therapeutics, 14, 1625-1629. [OpenAIRE]
Gilliland, S.E., Reilly, S.S., Kim, G.B. and Kim, H.S. 2002. Viability During Storage of Selected Probiotic Lactobacilli and Bifidobacteria in a Yogurt-like Product. Journal of Food Science, 67, 3091-3095.
Godward, G., Sultana, K., Kailasapathy, K., Peiris, P., Arumugaswamy, R. and Reynolds, N. 2000. The importance of strain selection on the viability and survival of probiotic bacteria in dairy foods. Milchwissenschaft, 55, 441-445.
Kailasapathy, K. and Chin, J. 2000. Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunology and Cell Biology, 78(1), 80-88. [OpenAIRE]
Lourens-Hattingh, A. and Viljoen, B.C. 2001. Yogurt as probiotic carrier food. International Dairy Journal, 11, 1-17. [OpenAIRE]
Fitzsimmons, N., Cogan, T., Condon, S., and Beresford, T. 2001. Spatial and temporal distribution of non-starter lactic acid bacteria in cheddar cheese. Journal of Applied Microbiology, 90, 600-608.
Stanton, C., Gardiner, G., Lynach, P., Collins, J., Fitzgerald, G., and Ross, R. 1998. Probiotic cheese. International Dairy Journal, 8, 491-496.
Tharmaraj, N. and Shah, N.P. 2003. Selective Enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. Journal of Dairy Science, 86, 2288-2296, [OpenAIRE]
Phillips, M., Kailasapathy K., and Tran L. 2006. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. International Journal of Food Microbiology, 108, 276-280 [OpenAIRE]
***BS ISO 20128:2006. Milk products. Enumeration of presumptive Lactobacillus acidophilus on a selective medium. Colony-count technique at 37°C
***Food Agriculture Organization/World Health Organization (FAO/WHO), 2001. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties in Food Including Powder Milk with Live Lactic Acid Bacteria. Cordoba, Argentina.
***ISO 8261 IDF122:2001. (Second edition). Milk and milk products - General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination