Page 133 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.

gy, vol. 7, no. 578. [viewed 27 June 2020]. Available from: https://www.ncbi. sauerkraut and sour turnip consumption habits in slovenia 131
nlm.nih.gov/pmc/articles/PMC4844621/pdf/fmicb-07-00578.pdf
Touret, T., Oliveira, M. and Semedo-Lemsaddek, T., 2018. Putative probiot-
ic lactic acid bacteria isolated from sauerkraut fermentations. PloS one,
vol. 13, no. 9. [viewed 26 June 2020]. Available from: https://doi.org/10.1371/
journal.pone.0203501
Tripathi, M. K. and Giri, S. K., 2014. Probiotic functional foods: Survival of
probiotics during processing and storage. Journal of Functional Foods,
vol. 9, pp. 225-241. [viewed 26 June 2020]. Available from: https://doi.
org/10.1016/j.jff.2014.04.030
Yadav R., 2017. Probiotics for Human Health: Current Progress and Applica-
tions In: Shukla P., ed. Recent advances in Applied Microbiology [online].
Springer. [viewed 30 June 2020]. Available from: https://link.springer.com/
book/10.1007%2F978-981-10-5275-0
Zabat, M. A., Sano, W. H., Wurster, J. I., Cabral, D. J. and Belenky, P., 2018. Mi-
crobial Community Analysis of Sauerkraut Fermentation Reveals a Sta-
ble and Rapidly Established Community. Foods, vol. 7, no. 5. [viewed 30
June 2020]. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/
PMC5977097/