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Rašić, J. L., 2003. MICROFLORA OF THE INTESTINE - Probiotics. Ency-
clopedia of Food Sciences and Nutrition (Second Edition), pp. 3911-3916.
[viewed 26 June 2020]. Available from: https://doi.org/10.1016/B0-12-
227055-X/00776-8
Reis, J. A., Paula, A. T., Casarotti, S. N. and Penna, A. L. B., 2012. Lactic Ac-
id Bacteria Antimicrobial Compounds: Characteristics and Applications.
Food Engineering Reviews, vol. 4, pp. 124-140. [viewed 30 June 2020].
Available from: https://link.springer.com/article/10.1007/s12393-012-9051-2
Rezac, S., Kok, C. R., Heermann, M. and Hutkins, R., 2018. Fermented Foods
as a Dietary Source of Live Organisms. Frontiers in Microbiology. [viewed
30 June 2020]. Available from: https://www.frontiersin.org/articles/10.3389/
fmicb.2018.01785/full
Şanlier, N. Gökcen, B. B. and Sezgin, A. C., 2017. Health benefits of fermented
foods. Critical Reviews in Food Science and Nutrition, vol. 59, no. 3, pp.
506-527. [viewed 30 June 2020]. Available from: https://www.tandfonline.
com/doi/abs/10.1080/10408398.2017.1383355?journalCode=bfsn20
Septembre-Malaterre, A., Remize, F. and Poucheret, P., 2018. Fruits and veg-
etables, as a source of nutritional compounds and phytochemicals:
Changes in bioactive compounds during lactic fermentation. Food Re-
search International, vol. 104, pp. 86-99. [viewed 30 June 2020]. Avail-
able from: https://www.sciencedirect.com/science/article/abs/pii/
S0963996917305987?via%3Dihub
Shiferaw Terefe N., 2016. Food Fermentation. CSIRO Food and Nutrition.
[viewed 28 June 2020]. Available from: https://www.sciencedirect.com/sci-
ence/article/pii/B978008100596503420X?via%3Dihub
Steinkraus, K. H., 1992. Applications of Biotechnology to Fermented Foods [on-
line]. Washington: National Academies Press. [viewed 28 June 2020].
Available from: https://www.ncbi.nlm.nih.gov/books/NBK234703/
Tamang, J. P., Shin, D. H., Jung, S. J. and Chae, S. W., 2016. Functional Prop-
erties of Microorganisms in Fermented Foods. Frontiers in Microbiolo-
D., 2018. Alternative and Replacement Foods. Academic Press; Cam-
bridge, MA, USA: 2018. In: Trends and Possibilities of the Use of Probiot-
ics in Food Production, pp. 65–94. [viewed 26 June 2020]. Available from:
https://scholar.google.com/scholar_lookup?title=Alternative+and+Replac
ement+Foods&author=K.+Neffe-Skoci%C5%84ska&author=A.+Rzepkows
ka&author=A.+Szyd%C5%82owska&author=D.+Ko%C5%82o%C5%BCyn-
Krajewska&publication_year=2018&
Oregon, R. P., Corbin, A. and Scott, B., 2016. Sauerkraut: A Probiotic Super-
food. Functional Foods in Health and Disease 2016, vol. 6, no. 8, pp. 536-
543. [viewed 26 June 2020]. Available from: https://www.ffhdj.com/index.
php/ffhd/article/view/262/519
Rašić, J. L., 2003. MICROFLORA OF THE INTESTINE - Probiotics. Ency-
clopedia of Food Sciences and Nutrition (Second Edition), pp. 3911-3916.
[viewed 26 June 2020]. Available from: https://doi.org/10.1016/B0-12-
227055-X/00776-8
Reis, J. A., Paula, A. T., Casarotti, S. N. and Penna, A. L. B., 2012. Lactic Ac-
id Bacteria Antimicrobial Compounds: Characteristics and Applications.
Food Engineering Reviews, vol. 4, pp. 124-140. [viewed 30 June 2020].
Available from: https://link.springer.com/article/10.1007/s12393-012-9051-2
Rezac, S., Kok, C. R., Heermann, M. and Hutkins, R., 2018. Fermented Foods
as a Dietary Source of Live Organisms. Frontiers in Microbiology. [viewed
30 June 2020]. Available from: https://www.frontiersin.org/articles/10.3389/
fmicb.2018.01785/full
Şanlier, N. Gökcen, B. B. and Sezgin, A. C., 2017. Health benefits of fermented
foods. Critical Reviews in Food Science and Nutrition, vol. 59, no. 3, pp.
506-527. [viewed 30 June 2020]. Available from: https://www.tandfonline.
com/doi/abs/10.1080/10408398.2017.1383355?journalCode=bfsn20
Septembre-Malaterre, A., Remize, F. and Poucheret, P., 2018. Fruits and veg-
etables, as a source of nutritional compounds and phytochemicals:
Changes in bioactive compounds during lactic fermentation. Food Re-
search International, vol. 104, pp. 86-99. [viewed 30 June 2020]. Avail-
able from: https://www.sciencedirect.com/science/article/abs/pii/
S0963996917305987?via%3Dihub
Shiferaw Terefe N., 2016. Food Fermentation. CSIRO Food and Nutrition.
[viewed 28 June 2020]. Available from: https://www.sciencedirect.com/sci-
ence/article/pii/B978008100596503420X?via%3Dihub
Steinkraus, K. H., 1992. Applications of Biotechnology to Fermented Foods [on-
line]. Washington: National Academies Press. [viewed 28 June 2020].
Available from: https://www.ncbi.nlm.nih.gov/books/NBK234703/
Tamang, J. P., Shin, D. H., Jung, S. J. and Chae, S. W., 2016. Functional Prop-
erties of Microorganisms in Fermented Foods. Frontiers in Microbiolo-
