References

1. Atlas, RM. (1997).  Handbook of Microbiological Media, 2nd Edition. New York: CRC Press.
2. Holt JG, Krieg NR, Sneath PH, Staley JT, and Williams St. Bergey's Manual of Determinative Bacteriology: Ninth Edition.  Williams & Wilkins. Baltimore, MD.  1994. p 566.
3. Balows A, Trüper HG, Dworkin M, Harder W, and Schleifer KH,ed. The Prokaryotes: Second Edition.  Springer-Verlag. New York. p1546-1563.
4. Utah Agriculture in the Classroom. Bad Microbes in Food Processing: Sour Milk. Received from World Wide Web: http://extension.usu.edu/aitc/resources/pdf/microorg/activities/sourmilk.pdf
5. Seppo L, Jauhiainen T, Poussa T, Korpela R. A fermented milk high in bioactive peptides has a blood pressure-lowering effect in hypertensive subjects. Am J Clin Nutr. 2003 Feb;77(2):326-30
6. LeBlanc JG, Matar C, Valdez JC, LeBlanc J, Perdigon G. Immunomodulating effects of peptidic fractions issued from milk fermented with Lactobacillus helveticus. J Dairy Sci. 2002 Nov;85(11):2733-42