3H. Sumi,H. Hamada,H. Tsushima,H. Mihara,H. Muraki. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet[J] 1987,Experientia(10):1110～1111
4J K Mugula, S A M Nnko, J A Narvhus, et al. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food [J] . International Journal of Food Microbiology, 2003, 15 (3): 187-199.
5O D Teniolal, W H Holzapfel, S A Odunfa. Comparative assessment of fermentation techniques useful in the processing of ogi [ J] . World Journal of Microbiology & Biotechnology, 2005, 21: 39-43.
6A Blandinob, M E Al-Aseeria, S S Pandiellaa, et al. Cereal-based fermented foods and beverages [ J] . Food Research International, 2003 (36) : 527-543.
7Yoshiko Hi bi. Effect of lip ids on the retrogradation ofcooked rice [J] . Cereal Chem, 1990, 67 (1) : 7-10.
8Annamaria R,Eugenio P,Paolo P,et al.Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)[J].Food Microbiology,2005,98:63-72.
9Ebenezer S M,Esther S D,Wisdom K A A,et al.Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogens[J].Food Microbiology,2003,89:41-50.
10Wisdom K A A,Francis E A,Mogens J,et al.Lactic acid fermentation of cassava dough into Agbelima[J].Food Microbiology,1996,31:87-98.
