Gıdalarda Bulunan Mikroorganizmaların Özellikleri
Özet
Referanslar
Biswass, B.B., Basu, P.S., Pal, M.K. (1970). Gram Staining and Its Molecular Mechanism. International Review of Cytology, 29, 1-27. https://doi.org/10.1016/S0074-7696(08)60031-5.
Cliver, D.O. (2014). Viruses. In: Encyclopedia of Food Microbiology, Vol 3, Batt, C.A., Tortorello, M.L. (Eds.), pp.722-735, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0.
Garcia-Garibay, M., Gomez-Ruiz, L., Cruz-Guerrero, A.E. (2014). The Algae. In: Encyclopedia of Food Microbiology, Vol 3, Batt, C.A., Tortorello, M.L. (Eds.), pp.425-430, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0.
Grimm, L.H., Kelly, S., Krull, R. Hempel, D.C. (2005). Morphology and productivity of filamentous fungi. Applied Microbiology and Biotechnology, 69: 375–384. https://doi.org/10.1007/s00253-005-0213-5.
Gürsel, A. (2010). Mikrobiyoloji. Ankara Üniversitesi Yayınları No:251, Ankara.
Hocking, A.D. (2014). Foodborne Fungi: Estimation by Cultural Techniques. In: Encyclopedia of Food Microbiology, Volume 1, Batt, C.A., Tortorello, M.L. (Eds.), pp.68-75, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0.
Hurdeal, V.G., Gentekaki, E., Hyde, K.D., Jeewon, R. (2021). Where are the basal fungi? Current status on diversity, ecology, evolution, and taxonomy. Biologia 76, 421–440. https://doi.org/10.2478/s11756-020-00642-4
Kılıç, S. (2010). Süt Mikrobiyolojisi. Sidas Medya, İzmir.
Konp, M. (2011). Yeast cell morphology and sexual reproduction – A short overview and some considerations. Comptes Rendus Biologies, 334:599-606.
Kronstad, S.W., Staben, C. (1997). Mating Type in Filamentous Fungi. Annual Review of Genetics, 31:245-276. https://doi.org/10.1146/annurev.genet.31.1.245.
Louten J. (2016). Virus Replication. Essential Human Virology, 49–70. https://doi.org/10.1016/B978-0-12-800947-5.00004-1
Lovitt, R.W., Wright, C.J. (2014). The Bacterial Cell. In: Encyclopedia of Food Microbiology, Volume 1, Batt, C.A., Tortorello, M.L. (Eds.), pp.151-159, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0 http://dx.doi.org/10.1016/B978-0-12-384730-0.00025-2.
Mourino-Perez, R.R. (2013). Septum development in filamentous ascomycetes. Fungal Biology Reviews, 27(1): 1-9
Onyeaka, H., Miri, T., Hart, A., Anumudu, C., Nwabor, O.F. (2023). Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores, Food Reviews International, 39 (7): 3663-3675, DOI:10.1080/87559129.2021.2013255
Paray, A.A., Singh, M., Mir, M.A., Kaur, A. (2023). Gram Staining: A Brief Review. International Journal of Research and Review. 10 (9): 336-341. https://doi.org/10.52403/ijrr.20230934.
Ray, B. (2005). Fundamental food microbiology (3rd Edition). Taylor & Francis, CRC Press LLC. Boca Raton, Florida. ISBN 0-8493-1610-3.
Sahoo, D., Baweja, P. (2015). General Characteristics of Algae. In: The Algae World, Sahoo, D. Seckbach, J. (Eds), pp. Springer Science+Business Media, New York, USA. ISBN 978-94-017-7320-1.
Ścieszk, S., Klewicka, E. (2019). Algae in food: a general review, Critical Reviews in Food Science and Nutrition, 59:21, 3538-3547, DOI:10.1080/10408398.2018.1496319.
Webster, J., Weber, R.W.S. (2007) Introduction to fungi (3rd edition). Cambridge University Press, New York.
Wohlgemuth, S., Kampfer, P. (2014). Bacterial Endospores. In: Encyclopedia of Food Microbiology, Volume 1, Batt, C.A., Tortorello, M.L. (Eds.), pp.160-168, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0 http://dx.doi.org/10.1016/B978-0-12-384730-0.00025-2.
Referanslar
Biswass, B.B., Basu, P.S., Pal, M.K. (1970). Gram Staining and Its Molecular Mechanism. International Review of Cytology, 29, 1-27. https://doi.org/10.1016/S0074-7696(08)60031-5.
Cliver, D.O. (2014). Viruses. In: Encyclopedia of Food Microbiology, Vol 3, Batt, C.A., Tortorello, M.L. (Eds.), pp.722-735, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0.
Garcia-Garibay, M., Gomez-Ruiz, L., Cruz-Guerrero, A.E. (2014). The Algae. In: Encyclopedia of Food Microbiology, Vol 3, Batt, C.A., Tortorello, M.L. (Eds.), pp.425-430, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0.
Grimm, L.H., Kelly, S., Krull, R. Hempel, D.C. (2005). Morphology and productivity of filamentous fungi. Applied Microbiology and Biotechnology, 69: 375–384. https://doi.org/10.1007/s00253-005-0213-5.
Gürsel, A. (2010). Mikrobiyoloji. Ankara Üniversitesi Yayınları No:251, Ankara.
Hocking, A.D. (2014). Foodborne Fungi: Estimation by Cultural Techniques. In: Encyclopedia of Food Microbiology, Volume 1, Batt, C.A., Tortorello, M.L. (Eds.), pp.68-75, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0.
Hurdeal, V.G., Gentekaki, E., Hyde, K.D., Jeewon, R. (2021). Where are the basal fungi? Current status on diversity, ecology, evolution, and taxonomy. Biologia 76, 421–440. https://doi.org/10.2478/s11756-020-00642-4
Kılıç, S. (2010). Süt Mikrobiyolojisi. Sidas Medya, İzmir.
Konp, M. (2011). Yeast cell morphology and sexual reproduction – A short overview and some considerations. Comptes Rendus Biologies, 334:599-606.
Kronstad, S.W., Staben, C. (1997). Mating Type in Filamentous Fungi. Annual Review of Genetics, 31:245-276. https://doi.org/10.1146/annurev.genet.31.1.245.
Louten J. (2016). Virus Replication. Essential Human Virology, 49–70. https://doi.org/10.1016/B978-0-12-800947-5.00004-1
Lovitt, R.W., Wright, C.J. (2014). The Bacterial Cell. In: Encyclopedia of Food Microbiology, Volume 1, Batt, C.A., Tortorello, M.L. (Eds.), pp.151-159, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0 http://dx.doi.org/10.1016/B978-0-12-384730-0.00025-2.
Mourino-Perez, R.R. (2013). Septum development in filamentous ascomycetes. Fungal Biology Reviews, 27(1): 1-9
Onyeaka, H., Miri, T., Hart, A., Anumudu, C., Nwabor, O.F. (2023). Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores, Food Reviews International, 39 (7): 3663-3675, DOI:10.1080/87559129.2021.2013255
Paray, A.A., Singh, M., Mir, M.A., Kaur, A. (2023). Gram Staining: A Brief Review. International Journal of Research and Review. 10 (9): 336-341. https://doi.org/10.52403/ijrr.20230934.
Ray, B. (2005). Fundamental food microbiology (3rd Edition). Taylor & Francis, CRC Press LLC. Boca Raton, Florida. ISBN 0-8493-1610-3.
Sahoo, D., Baweja, P. (2015). General Characteristics of Algae. In: The Algae World, Sahoo, D. Seckbach, J. (Eds), pp. Springer Science+Business Media, New York, USA. ISBN 978-94-017-7320-1.
Ścieszk, S., Klewicka, E. (2019). Algae in food: a general review, Critical Reviews in Food Science and Nutrition, 59:21, 3538-3547, DOI:10.1080/10408398.2018.1496319.
Webster, J., Weber, R.W.S. (2007) Introduction to fungi (3rd edition). Cambridge University Press, New York.
Wohlgemuth, S., Kampfer, P. (2014). Bacterial Endospores. In: Encyclopedia of Food Microbiology, Volume 1, Batt, C.A., Tortorello, M.L. (Eds.), pp.160-168, Academic Press, Elsevier, London, UK. ISBN: 978-0-12-384730-0 http://dx.doi.org/10.1016/B978-0-12-384730-0.00025-2.
