SALMINEN, Seppo; WRIGHT, Atte von a OUWEHAND, Arthur. Lactic acid bacteria: microbiology and functional aspects. 3rd ed., rev. and expanded. Food science and technology. New York: Marcel Dekker, c2004. ISBN 9780824752033. Dostupné také z: https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/9780824752033.