[1] Kimoto-Nira,H., Suzuki.C.,Sasaki.K,.Kobayashi.M and Mizumachi.k,(2010).Surval of a Lactococcus lactis strain varies with its carbohydrate preference under in vitro conditions simulated gastrointestinal tract.J.food Microbiol.,143,226-229.
[2] Aragon,A.,Alegro. J., Cardarelli. H,. Chiu. M., Saad. S.,( 2007). Potentially probiotic and symbiotic chocolate mousse. LWT-Food Sci Technol; 40. 669-75.
[3] Adams. M., (1999).Safety of industrial lactic acid bacteria. J Biotechnol; 68.171-8.
[4] Nebesny. E., Zyzelewicz. D., Motyl. I., Libudzisz. Z.,( 2006). Dark chocolates supplemented with Lactobacillus strains. j Food Technol ; 225: 33-42.
[5] Weinbreck . F., Bodnár . I ., Marco . M .,( 2009). Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products. J Food Microbiol; 136. 364-7.
[6] Espinoza . Y., Gallardo-Navarro . Y.,( 2010). Non-dairy probiotic products. J . Food Microbiol; 27. 1-11.
[7] Hilde . M ., stile . H ., Janneke T., Judith . A., Narvhus. S(2005). Effect of temperature on growth and metabolism of probiotic bacteria in milk. J. Dairy FOOD. 15. 989-997
[8] Corcoran, B., Stanton , C., Fitzgerald . F., Ross, P. (2005). Survival of probiotic lactobacilli in acidic environments is enhanced in the presence of metabolizable sugars. J .Environmental Microbiology. 71. 3060–3067.
[9] Jaana .M., Hanna-Leena .A ., Vaari . A ., Virkajärvi . I ., Saarela . M., (2006). Influence of processing conditions on Bifidobacterium animalis subsp. lactis functionality with a special focus on acid tolerance and factors affecting .J Dairy FOOD., 16 , 1029-1037
[10]Wouters,J., Frenkiel . A., de Vos .W ., Kuipers . O and . Abee .T.,(2001).cold shock proteins of Lactococcus lactis MG1363 are involved in cryoprotection and in the production of cold-induced proteins. J. Environ Microbiology.67 , 5171-5178.
[11] Marteau . P., Mimekus. M ., Hawenaar. R and Huis . j., (1997).Survival of Lactic Acid Bactenia in a Dynamie Model of the Stomach and Small Intestine Validation and the Effects of Bile. J.Dariy sel 80,1031-1037.
[12] Tanaka, H., K. Doesburg ., T. lwasaji and l.Mierau .,(1999).Screening of lactic Acid Bacteria for Bile Sah Hydrolase Activity.j.Dairy Sci.82,2530-2535.
[13] Cook .T., Taortzis . G., Charalampopoulos . D and Khutoryanskiy. V.,(2012) Mictoencapoulation of probiotics for gastrointestinal delivery.J.Controlled Release.162,56-67.
[14] Wilson . N and shah. N ., (2007).Microencapsulation of Vitamins., J Asean Food.14 , 1-14
[15] Zuidam , N., and Nedovie . V.,(2010).Encapsulation for active food ingredients and food processing Springer,New York.USA pp221-242.
[16] Rinee . A ., Le Breton . Y.,.Vemeuil . N ., Giard . J., Hartke . A and Auffiray Y.,(2003).physiological and molecular aspeets of bile salt response in Enterococcus Faccalis.J.Food Microbiol.88,207-213.
[17] Mills susan . S., Fitzgeruld . C., paul . R.,(2011). Enhancing the stress respones of probiotice for a lifestyle from gut to product and back again Microb Cell Fact., J.Food Microbiol.10,11-19.
[18] Ruiz-Barba . J ., Cathcart . D ., Warner . P and Jimenez-Diaz . R.,(1994).Use of Lactobaeillus plantarum LPCO10, a Bacterioein produccr,as a starter Culture in Spanish-style Green Olive Fermentations., j.Environ. Microbiol.60,2059-2064.
[19] Iyer . R., Hittinahalli . V., (2008). Modified Pap method to among methicillin resistant Staphylococcus aureus isolates tertiary care hospital., J. Medical Microbiology, 26,176-179.
[20] Oliveira . R ., Perego . P., Converti . A.,(2009). Effect of inulin supplementation of milk to prepare fermented biomilks., J. Food Science, 14, 1-7.
[21] Xanthopoulos . V., Tzanetaki . L and Tzanetakis . N., (2000). Characterization Lactobacillus isolates from infant faces as etary adjuncts., J. Food Microbiology., 17, 205-215
[22] Muthukumarasamy . P., Holley . R.,( 2006). Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri., J. Food Microbiol; 9,111 - 164.
[23] Krasaekoopt .W., Bhandari .B.,) 2012(Properties and applications of different probiotic delivery Systems Encapsulation technologies and delivery systems for food ingredients and nutraceuticals., Woodhead Publishing Limited, 1th ed., NEW YORK, PP 541-595
[24] Capela . P., Hay . T., Shah . N.,( 2006). Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. J. Food Res; 11,39 -203.
[25] Sultana . K ., Godward . G ., Reynolds . N., Arumugaswamy . R., Peiris . P, Kailasapathy . K., (2000). Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt., J. Food Microbiol; 62, 47-55
[26] Helland . M ., Wicklund . T., Narvhus. J.,( 2004). Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley., J. Food Microbiol; 13, 91 - 305.
[27] Truelstrup . L., Allan-Wojtas . P., Jin . Y., Paulson . T.,( 2002). Survival of ca-alginate microencapsulated Bifidobacterium bifidum. in milk and simulated gastrointestinal conditions., J. Food Microbiol; 19, 35-45.
[29] murata . y., maeda . t ., miyamoto . e and kawashima . s., (1993), Preparation of chitosan-reinforced alginate gel beads effects of chitosan on gel matrix erosion., J. Pharm, 96, 139–145.
[30] Anal . K., Bhopatkar . D ., Tokura . S., Tamura . H ., and Stevens . W .,(2003), ‘Chitosan–alginate multilayer beads for gastric passage and controlled intestinal release of protein’., J.Drug Dev Ind Pharm, 29, 713–724.
[31] Mladenovska . K., Raicki . R., Janevik . E., Ristoski . T., Pavlova . M., Kavrakovski . Z., Dodov . M., Goracinova . K.,(2007).
Colon-specific delivery of 5-aminosalicylic acid from chitosan-Ca-alginate microparticles.,
J Pharmaceutics.,342, 124-136
[32]
Hajji .S., Younes. I ., Ghorbel-Bellaaj .O., Hajji .R., Rinaudo . M., Nasri. M., Jellouli. K.,)2014(
Structural differences between chitin and chitosan extracted from three different marine sources., J. Biological Macromolecules
, 65 , 298-306
[33] Krasaekoopt .W., Bhandari . B .,) 2012(Encapsulation technologies and delivery systems for food ingredients and nutraceuticals.,541-595
[34] خسروی زنجانی م، غیاثی طرزی ب، شریفان آ، محمدی ن(1392) ،تاثیر ریزپوشانی با آلژینات کلسیم و نشاسته مقاوم ذرت بر زنده مانی لاکتوباسیلوس کازئی و خصوصیات حسی در کرم مغزی کیک، مجله علوم تغذیه و صنایع غذایی، شماره 1، بهار 1392 صفحه 39-48
[35] Mokarram . R ., Mortazavi . S ., Najafi . M ., Shahidi . F., (2009) The influence of multi stage alginate coating on survivability of potential probiotic bacteria in simulated gastric and intestinal juice.,j. Food Research International., 42,1040-1045.
[36] Brandau .T (2012) microencapsulated probioticsubestance and process of manufacture; u.s patent wo2012098239A1 ,juli, 26,2012
[37] F . Shamekhi., M . Shuhaimi ., A . Arbakariya ., and A . Manap Yazid .,(2011) Optimization of a cryoprotective medium and survival of freeze-dried Bifidobacterium infantis throughout storage, rehydration and gastrointestinal tract transit for infant formula probiotic applications., J African Microbiology Research 5, 3373-3384
[38] Zanjania . M . , Tarzia . B ., Sharifana . A ., and Mohammadi . N.,(2014),Microencapsulation of Probiotics by Calcium Alginate-gelatinized Starch with Chitosan Coating and Evaluation of Survival in Simulated Human Gastro-intestinal Condition, J Iranian Pharmaceutical Research, 13, 843-852
[39] Krasaekoopt . W., Bhandari . B., and Deeth . H ., (2004). The influence of coating materials on some properties of alginate beads and survivability of microencapsulated probiotic bacteria. J FOOD Dairy. 14, 737-743.
[40] Babu.G ., and V. Nithyalakshmi.;(2011) influence of probiotic composition on probiotic survivability in calcum alginate coated symbiotic microcapsules at termal incubation.; l ,Agriculture. 6, 231-236
[41] Arnaud . J., Lacroix . C., Choplin . L., (1992). .Effect of agitation rate on cell release rate and metabolism during continuous fermentation with entrapped growing. J Biotechnology Techniques, 6, 265–270
[42] manojlovic .v., nedovic . v., kailasapathy . k., and zuidam . n ., (2010), ‘Encapsulation of probiotics for use in food products, in Encapsulation Technologies for Active Food Ingredients and Food Processing, NJ Zuidam and E Shimoni (eds) Springer, New York. J Microbiology. 5,221-227
[43] sun. w., and griffiths . m., (2000), ‘Survival of bifidobacteria in yogurt and simulated gastric juice following immobilization in gellan-xanthan beads’., J Food Microbiol, 61, 17–25
[44] Kailasapathy.K ., (2014)Micro encapsulation for Gastrointestinal Delivery of Probiotic Bacteriain in:Hae-Soo Kwa k.,Nano- and Microencapsulation for Foods. Springer, NEW YORK,PP 191-167
[45] Streit . F., Delettre . J ., Dorrieu . G. and Beal . C.,(2008), Acid adaptation of lactobacillus delbrueckii subsp. Bulgaricas induces physiological responses at membrane and cytosolic levels that improves eryololerance.J,Food Microbiol,105,1071-1080.
[46] Xu. M., Bourque.F., Dumonta .M., Jabaji. S., (2016) Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions., J Food Engineering 168, 52–59
[47] محمد علی خسروی زنجانی و همکاران، (1392)، تاثیر ریزپوشانی بر زنده مانی لاکتوباسیلوس کازئی و بیفیدوباکتریوم بیفیدوم در شرایط شبیه سازی شده معده و روده، مجله پژوهش های بالینی دامپزشکی، دوره چهارم، شماره اول،92، صفحه29-39
[48] Dendukuri . N., Costa . V., McGregor . M., Brophy . JM., (2005); Probiotic therapy for the prevention and treatment of Clostridium difficile-associated diarrhea: a systematic review. CMAJ . 173, 167-170.
[49] yan, c, zhang, w, jin, y, webber, l a, barrow, c j (2008), Vegetarian Microcapsules,u.s Patent WO085997,july,17,2008.