- Charalampopoulos, D., Pandiella, S.S. Webb, C. 2002. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. Journal of Applied Microbiology 92(5):851–859. DOI: 10.1046/j.1365-2672.2002.01592.x
- Khay, E., Castro, L., Bernárdez, P., Senhaji, N., Idaomar, M., Abrini, J. 2014. Growth of Enterococcus durans E204 producing bacteriocin-like substance in MRS Broth: description of the growth and quantification of the bacteriocin-like substance. African Journal of Biotechnology 11(3):659–665. DOI: 10.5897/AJB11.2945
- Moriya, N., Hayakawa, S., Kuramasu, K., Ohmori, H., Yamasaki, S., Ogawa, M. 2017. Effects of rare sugar D-allulose on acid production and probiotic activities of dairy lactic acid bacteria. Journal of Dairy Science:1–9. DOI: 10.3168/jds.2016-12214
- Nutter, J., Fritz, R., Saiz, A.I., Iurlina, M.O. 2017. Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure. LWT-Food Science and Technology 77:119–125. DOI: 10.1016/j.lwt.2016.11.040
- Rhee, S. J., Lee, J.E., Lee, C.H. 2011. Importance of lactic acid bacteria in Asian fermented foods. Microbial Cell Factories 10 (SUPPL. 1). DOI: 10.1186/1475-2859-10-S1-S5
- Shah, N.P. 2007. Functional cultures and health benefits. International Dairy Journal 17:1262-1277. DOI: 10.1016/j.idairyj.2007.01.014
- Soliman, A. H. S., Sharoba, A.M., Bahlol, H.E.M., Soliman, A.S., Radi, O.M.M. 2015. Evaluation of Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum for probiotic characteristics. Middle East Journal of Applied Sciences 5(1):10–18
- Yoshihara, A., Kozakai, T., Shintani, T., Matsutani, R., Ohtani, K, Iida, T., Gullapalli, P.K. 2016. Purification and characterization of D-allulose 3-epimerase derived from Arthrobacter globiformis M30, a GRAS microorganism. Journal of Bioscience and Bioengineering 20(20): 1–7. DOI: 10.1016/j.jbiosc.2016.09.004
- Zhang, W., Yu, S., Zhang, T., Jiang, B., Mu, W. 2016. Recent advances in D-allulose: physiological functionalities, applications, and biological production. Trends in Food Science and Technology 54:127–137. DOI: 10.1016/j.tifs.2016.06.004
- Zubaidah, E., Nurcholis, M., Wulan, S.N., Kusuma, A.. 2012. Comparative study on synbiotic effect of fermented rice bran by probiotic lactic acid bacteria Lactobacillus casei and newly isolated Lactobacillus plantarum B2 in wistar rats. APCBEE Procedia 2: 170–177. DOI: 10.1016/j.apcbee.2012.06.031
Last update:
No citation recorded.
Last update:
No citation recorded.
Copyright 2018 Journal of Applied Food Technology
The authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro.
Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed.
Journal of Applied Food Technology and Department of Food Technology, Universitas Diponegoro make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Journal of Applied Food Technology are sole and responsibility of their respective authors and advertisers.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.