Anon-b. Iran national standard for plain Doogh; No. 2453. Available on www.isiri.org. (In Farsi)
Davidson, P. (2001). Food microbiology–fundamentals and frontiers. Chemical Preservatives and Natural Antimicrobial Compounds"(Eds Doyle, MP). 593-627.
Delavenne, E., Ismail, R., Pawtowski, A., Mounier, J., & Barbier, B. (2012). Assessment of lactobacilli strains as yoghurt bioprotective cultures. Food Co., 30, 206-213.
Downes, F. P. & Ito, K. (eds.). (2001). Compendium of methods for the microbiological examination of foods, 4th ed. American, Public Health Association (APHA). Washington D.C.
Falguni, P., Shilpa, V., & Mann, B. (2010). Production of proteinaceous antifungal substances from Lactobacillus. brevis NCDC 02. I J Dai Tech., 63, 70-76.
Hassan, Y. I., & Bullerman, L. B. (2008). Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture. I j food microbio., 121(1), 112-115.
Khorasanchi, N., Peighambardoust, S H., Golshan Tafti, A., Hejazi ,M A., and Rafa, S A.(1390) . Evaluating the ability of liquid sourdough containing L. plantarum and L. reuteri starters in inhibition of bread mold spoilage. J food Reas. 21(3), 391- 400. (In Farsi)
Ledenbach, L.H., Marshall, R.T. (2010). Microbiological spoilage of dairy products. Compendium of the microbiological spoilage of foods and beverages: Springer. p. 41-67.
Magnusson, J., & Schnu¨rer, J. (2001). Lactobacillus coryniformis subsp. coryniformis strain Si3 produces abroad-spectrum proteinaceous antifungal compound.Appl. Environ. Microbiol. 67, 1–5.
Magnusson, J., Ström, K., Roos, S., Sjögren, J., & Schnürer, J. (2003). Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbio Let., 219(1), 129-135.
Mayoral, M .B., Martin, R., Sanz, A, Hernandez, P. E., Gonzalez, I. & Garcia, T. (2005). Detection of Kluyveromyces. marxianus and other spoilage yeasts in yoghurt using a PCR-culture technique. I J of Food Microbio.,105, 27–34.
Mirhosseini, M.(1391). Identification of bacteriocin producing Enterococcus in dairy products by PCR. Iran j bio. 25(3) , 351- 357. (In Farsi)
Niku-paavola, M.-L., Laitila, A., Mattila-Sandholm, T. and Haikara, A. (1999) New types of antimicrobial compounds produced by Lactobacillus plantarum. J. Appl. Microbiol., 86, 29-35.
Okkers, D.J., Dicks, L.M.T., Silvester, M., Joubert, J.J. & Odendaal, H.J. (1999) Characterization of pentocin TV35b, a bacteriocin-like peptide isolated from Lactobacillus pentosus with a fungistatic e!ect on Candida albicans. J. Appl. Microbiol., 87, 726-734.
Pawlowska, A. M., Zannini, E., Coffey A, 2012 Arendt EK. 5" Green Preservatives": Combating fungi in the food and feed industry by applying antifungal lactic acid bacteria. Adv in food and nutr res. 66, 217.
Pitt, J. I., Hocking, A. D. (2009). Primary keys and miscellaneous fungi. In: Pitt, J.I, Hocking, A. D eds., Fungi and food spoilage. New York NY., 122-124.
Schnürer, J., Magnusson, J. (2005). Antifungal lactic acid bacteria as biopreservatives. Tre in Food Scie & Techno. 16(1):70-8.
Schwenninger, S. M., & Meile, L. (2004). A mixed culture of Propionibacterium jensenii and Lactobacillus paracasei subsp. paracasei inhibits food spoilage yeasts. System and appl microbio., 27(2), 229-237.
Sperber, W. H, Doyle, M. P. (2009). Compendium of the microbiological spoilage of foods and beverages: Springer.
Stiles, M. E. (1996). Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek., 70, 331–345.
Tamime, A.Y., M. Kalab & G. Davies. (1984). Microstructure of set-style yoghurt manufacture from cow milk fortified by various methods. Food Micros., 3, 83-92.
Valerio, F., Lavermicocca, P., Pascale, M., & Visconti, A. (2004). Production of phenyllactic acid by lactic acid bacteria: An approach to the selection of strains contributing to food quality and preservation. FEMS Microbiol Let. 233,289–295.
Vermeulen, N., Gنnzle, M. G., & Vogel, R. F. (2006). Influence of peptide supply and co-substrates on phenylalanine metabolism of Lactobacillus sanfranciscensis DSM20451T and Lactobacillus plantarum TMW1.468. J Agri and Food Che. 54, 3832–3839.
Viljoen, B. C. (2003). Temperature abuse initiating yeasts growth in yoghurt. Food Re Inter. 36: 193-197.
Voulgari, K., Hatzikamari, M., Delepoglou,. A, Georgakopoulos, P., Litopoulou-Tzanetaki, E. and Tzanetakis, N. 2010. Antifungal activity of non-starter lactic acid bacteria isolates from dairy products. Food Co. 21(2),136-42.
Yang, E., Chang, H. (2010). Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi. Inter j of food microbio. 139(1):56-63.
Yang, Y., Bastos, M. & Chen, K. Y. (1993). Effects of osmotic stress and growth stage on cellular pH and polyphosphate metabolism in Neurospora crassa as studied by 31P nuclear magnetic resonance spectroscopy. Biochimica et Biophysica Acta. 1179, 141–147.
Zarei,b.(1391) .Isolation and identification of microflora fermented dough well and use them in production. A thesis submitted in partial fulfillment of the requirements for the degree of M.Sc. in Food science and microbiology, Gorgan University ofAgricultural Sciences and Natural Resources. (In Farsi).