EFEKTIVITAS PEMBERIAN YOGHURT PROBIOTIK TERHADAP GLUKOSA DARAH PUASA PADA

PENYANDANG DIABETES
MELITUS TIPE 2
FARAH NURIANNISA, Prof. Dr. dr. Nyoman Kertia, Sp.PD-KR.; Dr. Lily Arsanti Lestari, STP., MP.
Universitas Gadjah Mada, 2018 | Diunduh dari http://etd.repository.ugm.ac.id/

DAFTAR PUSTAKA
AIPGI (2016) Ilmu Gizi: Teori dan Aplikasi. 1st edn. Edited by Hardinsyah and I.
D. N. Supariasa. Jakarta: EGC.
Akalin, A. S., Fenderya, S. & Akbulut, N. (2004) ‘Viability and Activity of
Bifidobacteria in Yogurt Containing Fructooligosaccharide during
Refrigerated Storage’, International Journal of Food Science and
Technology, 39(6), pp. 613–621. doi: 10.1111/j.1365-2621.2004.00829.x.
Al-Salami, H., Butt, G., Fawcett, J. P., Tucker, I. G., Golocorbin-Kon, S. &
Mikov, M. (2008) ‘Probiotic Treatment Reduces Blood Glucose Levels
and Increases Systemic Absorption of Gliclazide in Diabetic Rats’,
European Journal of Drug Metabolism and Pharmacokinetics, 33(2), pp.
101–106. doi: 10.1007/BF03191026.
Alokail, M. S., Sabico, S., Al-Saleh, Y., Al-Daghri, N. M., Alkharfy, K. M.,
Vanhoutte, P. M. & McTernan, P. G. (2013) ‘Effects of probiotics in
patients with diabetes mellitus type 2: study protocol for a randomized,
double-blind, placebo-controlled trial’, Trials, 14(1), p. 195. doi:
10.1186/1745-6215-14-195.
Ardyana, D. (2014) Hubungan Pola Makan dengan Status Glukosa Darah Puasa
Pasien Diabetes Mellitus Tipe 2 Rawat Jalan di Rumah Sakit PKU
Muhammadiyah Surakarta. Surakarta.
BSN (2009) SNI 2981:2009 Yoghurt. Jakarta.
Buanasita, A., Andriyanto & Sulistyowati, I. (2015) ‘Perbedaan Tingkat
Konsumsi Energi, Lemak, Cairan, dan Status Hidrasi Mahasiswa Obesitas
dan Non Obesitas’, Indonesia Journal of Human Nutrition, 2(2), pp. 11–
22.
Casarotti, S. N., Monteiro, D. A., Moretti, M. M. S. & Penna, A. L. B. (2014)
‘Influence of the Combination of Probiotic Cultures during Fermentation
and Storage of Fermented Milk’, Food Research International. Elsevier
Ltd, 59, pp. 67–75. doi: 10.1016/j.foodres.2014.01.068.
Chilton, S. N., Burton, J. P. & Reid, G. (2015) ‘Inclusion of Fermented Foods in
Food Guides around the World’, Nutrients, 7, pp. 390–404. doi:
10.3390/nu7010390.
Clarke, G., Stilling, R. M., Kennedy, P. J., Stanton, C., Cryan, J. F., Dinan, T. G.,
C, A. P. C. G. & Psychiatry, D. (2014) ‘Gut Microbiota : The Neglected
Endocrine Organ’, Molecular Endocrinology, 28(8), pp. 1221–1238. doi:
10.1210/me.2014-1108.
Delzenne, N. M., Cani, P. D., Everard, A., Neyrinck, A. M. & Bindels, L. B.
(2015) ‘Gut Microorganisms as Promising Targets for the Management of
Type 2 Diabetes’, Diabetologia, 58(10), pp. 2206–2217. doi:
10.1007/s00125-015-3712-7.

66
 EFEKTIVITAS PEMBERIAN YOGHURT PROBIOTIK TERHADAP GLUKOSA DARAH PUASA PADA
PENYANDANG DIABETES 67
MELITUS TIPE 2
FARAH NURIANNISA, Prof. Dr. dr. Nyoman Kertia, Sp.PD-KR.; Dr. Lily Arsanti Lestari, STP., MP.
Universitas Gadjah Mada, 2018 | Diunduh dari http://etd.repository.ugm.ac.id/

Derrien, M. & Veiga, P. (2017) ‘Rethinking Diet to Aid Human–Microbe

Symbiosis’, Trends in Microbiology. Elsevier Ltd, 25(2), pp. 100–112.
doi: 10.1016/j.tim.2016.09.011.
Dewajanti, A. M. & Rumiati, F. (2016) ‘Peran Kalsium dalam Penurunan Berat
Badan pada Obesitas’, eJournal Ukrida, 22(58).
DINKES DI Yogyakarta (2016) Profil Kesehatan DI Yogyakarta 2015.
Yogyakarta.
Ejtahed, H. S., Mohtadi-Nia, J., Homayouni-Rad, A., Niafar, M., Asghari-
Jafarabadi, M. & Mofid, V. (2012) ‘Probiotic Yogurt Improves
Antioxidant Status in Type 2 Diabetic Patients’, Nutrition, 28(5), pp. 539–
543. doi: 10.1016/j.nut.2011.08.013.
Evert, A. B., Boucher, J. L., Cypress, M., Dunbar, S. A., Franz, M. J., Mayer-
Davis, E. J., Neumiller, J. J., Nwankwo, R., Verdi, C. L., Urbanski, P. &
Yancy, W. S. (2013) ‘Nutrition Therapy Recommendations for the
Management of Adults with Diabetes’, Diabetes Care, 36(11), pp. 3821–
3842. doi: 10.2337/dc13-2042.
FAO & WHO (2006) Probiotics in Food. Canada. doi:
10.1201/9781420009613.ch16.
Florou-paneri, P., Christaki, E. & Bonos, E. (2013) ‘Lactic Acid Bacteria as
Source of Functional Ingredients’, in Kongo, M. (ed.) Lactic Acid Bacteria
- R & D for Food, Health and Livestock Purposes. 1st edn. Croatia:
InTech, pp. 589–614.
Forbes, J. M. & Cooper, M. E. (2013) ‘Mechanisms of Diabetic Complications’,
Physiological Reviews, 93(1), pp. 137–188. doi:
10.1152/physrev.00045.2011.
Gregg, E. W., Li, Y., Wang, J., Rios Burrows, N., Ali, M. K., Rolka, D.,
Williams, D. E. & Geiss, L. (2014) ‘Changes in Diabetes-Related
Complications in the United States, 1990–2010’, New England Journal of
Medicine, 370(16), pp. 1514–1523. doi: 10.1056/NEJMoa1310799.
Guarner, F., Perdigon, G., Corthier, G., Salminen, S., Koletzko, B. & Morelli, L.
(2005) ‘Should Yogurt Cultures be Considered Probiotic?’, British
Journal of Nutrition, 93(06), p. 783. doi: 10.1079/BJN20051428.
Han, J. L. & Lin, H. L. (2014) ‘Intestinal Microbiota and Type 2 Diabetes: From
Mechanism Insights to Therapeutic Perspective’, World Journal of
Gastroenterology, 20(47), pp. 17737–17745. doi:
10.3748/wjg.v20.i47.17737.
He, C., Shan, Y. & Song, W. (2015) ‘Targeting Gut Microbiota as a Possible
Therapy for Diabetes’, Nutrition Research. Elsevier B.V., 35(5), pp. 361–
367. doi: 10.1016/j.nutres.2015.03.002.
Huang, E. S., Laiteerapong, N., Liu, J. Y., John, P. M., Moffet, H. H. & Karter, A.
 EFEKTIVITAS PEMBERIAN YOGHURT PROBIOTIK TERHADAP GLUKOSA DARAH PUASA PADA
PENYANDANG DIABETES 68
MELITUS TIPE 2
FARAH NURIANNISA, Prof. Dr. dr. Nyoman Kertia, Sp.PD-KR.; Dr. Lily Arsanti Lestari, STP., MP.
Universitas Gadjah Mada, 2018 | Diunduh dari http://etd.repository.ugm.ac.id/

J. (2014) ‘Rates of Complications and Mortality in Older Patients With

Diabetes Mellitus’, JAMA Internal Medicine, 174(2), p. 251. doi:
10.1001/jamainternmed.2013.12956.
Jacques, P. F. & Wang, H. (2014) ‘Yogurt and Weight Management’, The
American Journal of Clinical Nutrition, 99(July), pp. 1229–1235. doi:
10.3945/ajcn.113.073031.1.
Jannah, A. M., Legowo, A. M., Pramono, Y. B., Al-baarri, A. N. & Abduh, S. B.
M. (2014) ‘Total Bakteri Asam Laktat, pH, Keasaman, Citarasa dan
Kesukaan Yogurt Drink dengan Penambahan Ekstrak Buah Belimbing’,
Jurnal Aplikasi Teknologi Pangan, 3(2).
Jena, P. K., Prajapati, B., Mishra, P. K. & Seshadri, S. (2016) ‘Influence of Gut
Microbiota on Inflammation and Pathogenesis of Sugar Rich Diet Induced
Diabetes’, Immunome Research, 12(1), pp. 1–10. doi: 10.4172/1745-
7580.10000109.
Kahn, S. E., Cooper, M. E. & Del Prato, S. (2014) ‘Pathophysiology and
Treatment of Type 2 Diabetes: Perspectives on the Past, Present, and
Future’, The Lancet. Elsevier Ltd, 383(9922), pp. 1068–1083. doi:
10.1016/S0140-6736(13)62154-6.
Kemenkes RI (2012) Penyakit Tidak Menular, Buletin Jendela Data dan
Informasi Kesehatan. Jakarta. Available at:
http://www.depkes.go.id/download.php?file=download/pusdatin/buletin/b
uletin-ptm.pdf.
Koh, A., Vadder, F. De, Kovatcheva-Datchary, P. & Backhed, F. (2016) ‘From
Dietary Fiber to Host Physiology : Short-Chain Fatty Acids as Key
Bacterial Metabolites’, Cell, 165(6), pp. 1332–1345. doi:
10.1016/j.cell.2016.05.041.
Kumar, B. V., Vijayendra, S. V. N. & Reddy, O. V. S. (2015) ‘Trends in Dairy
and Non-Dairy Probiotic Products - A Review’, Journal of Food Science
and Technology, 52(10), pp. 6112–6124. doi: 10.1007/s13197-015-1795-2.
Kusumaningrum, A. P. (2011) Kajian Total Bakteri Probiotik dan Aktivitas
Antioksidan Yogurt Tempe dengan Variasi Substrat. Universitas Sebelas
Maret Surakarta.
Lecomte, X., Gagnaire, V., Lortal, S., Dary, A. & Genay, M. (2016)
‘Streptococcus thermophilus, an Emerging and Promising Tool for
Heterologous Expression: Advantages and Future Trends’, Food
Microbiology, 53, pp. 2–9. doi: 10.1016/j.fm.2015.05.003.
Lemeshow, S., Hosmer Jr, D. W., Klar, J. & Lwanga, S. K. (1990) Adequacy of
Sample Size in Health Studies. 1st edn, World Health Organization. 1st
edn. Chichester: John Wiley & Sons. doi: 10.1186/1472-6963-14-335.
Leroy, F. & De Vuyst, L. (2004) ‘Lactic Acid Bacteria as Functional Starter
 EFEKTIVITAS PEMBERIAN YOGHURT PROBIOTIK TERHADAP GLUKOSA DARAH PUASA PADA
PENYANDANG DIABETES 69
MELITUS TIPE 2
FARAH NURIANNISA, Prof. Dr. dr. Nyoman Kertia, Sp.PD-KR.; Dr. Lily Arsanti Lestari, STP., MP.
Universitas Gadjah Mada, 2018 | Diunduh dari http://etd.repository.ugm.ac.id/

Cultures for the Food Fermentation Industry’, Trends in Food Science and
Technology, 15(2), pp. 67–78. doi: 10.1016/j.tifs.2003.09.004.
Li, S., Walsh, H., Gokavi, S. & Guo, M. (2012) ‘Interactions between
Lactobacillus acidophilus Strains and the Starter Cultures, Lactobacillus
bulgaricus and Streptococcus thermophilus during Fermentation of Goats’
Milk’, African Journal of Biotechnology, 11(51), pp. 11271–11279. doi:
10.5897/AJB12.496.
Linares, D. M., Gómez, C., Renes, E., Fresno, J. M., Tornadijo, M. E., Ross, R. P.
& Stanton, C. (2017) ‘Lactic Acid Bacteria and Bifidobacteria with
Potential to Design Natural Biofunctional Health-Promoting Dairy Foods’,
Frontiers in Microbiology, 8(MAY), pp. 1–11. doi:
10.3389/fmicb.2017.00846.
Maduningsih, G. L. (2008) Stabilitas Bakteri Probiotik Lactobacillus acidophilus
dan Bifidobacterium longum dalam Yoghurt Susu Kambing di Dalam
Saluran Pencernaan. Institut Pertanian Bogor.
Martirosyan, D. M. & Singh, J. (2015) ‘A New Definition of Functional Food by
Functional Food Center: What Makes a New Definition Unique ?’,
Functional Foods in Health and Disease, 5(6), pp. 209–223. Available at:
http://www.ffhdj.com/index.php/ffhd/article/view/183/394.
Mayawati, H. & Isnaeni, F. N. (2017) ‘Hubungan Asupan Makanan Indeks
Glikemik Tinggi dan Aktivitas Fisik dengan Kadar Glukosa Darah pada
Pasien Diabetes Mellitus Tipe 2 Rawat Jalan di RSUD Karanganyar’,
Jurnal Kesehatan, 10(1), pp. 313–321.
Mohamadshahi, M., Veissi, M., Haidari, F., Shahbazian, H., Kaydani, G. A. &
Mohammadi, F. (2014) ‘Effects of Probiotic Yogurt Consumption on
Inflammatory Biomarkers in Patients with Type 2 Diabetes’, BioImpacts,
4(2), pp. 83–88. doi: 10.5681/bi.2014.007.
Moreno-Indias, I., Cardona, F., Tinahones, F. J. & Queipo-Ortuo, M. I. (2014)
‘Impact of the Gut Microbiota on the Development of Obesity and Type 2
Diabetes Mellitus’, Frontiers in Microbiology, 5(APR), pp. 1–10. doi:
10.3389/fmicb.2014.00190.
Muhammad, R. & Wira, G. (2009) ‘Pengaruh Insulin terhadap Fungsi
Kardiovaskular’, Jurnal Penyakit Dalam, 10(2), pp. 148–155.
Nolan, C. J., Damm, P. & Prentki, M. (2011) ‘Type 2 Diabetes Across
Generations: from Pathophysiology to Prevention and Management’, The
Lancet. Elsevier Ltd, 378(9786), pp. 169–181. doi: 10.1016/S0140-
6736(11)60614-4.
Ozougwu, J. C., Obimba, K. C., Belonwu, C. D. & Unakalamba, C. B. (2013)
‘The Pathogenesis and Pathophysiology of Type 1 and Type 2 Diabetes
Mellitus’, Journal of Physiology and Pathophysiology, 4(4), pp. 46–57.
 EFEKTIVITAS PEMBERIAN YOGHURT PROBIOTIK TERHADAP GLUKOSA DARAH PUASA PADA
PENYANDANG DIABETES 70
MELITUS TIPE 2
FARAH NURIANNISA, Prof. Dr. dr. Nyoman Kertia, Sp.PD-KR.; Dr. Lily Arsanti Lestari, STP., MP.
Universitas Gadjah Mada, 2018 | Diunduh dari http://etd.repository.ugm.ac.id/

doi: 10.5897/JPAP2013.0001.
Paneni, F., Beckman, J. A., Creager, M. A. & Cosentino, F. (2013) ‘Diabetes and
Vascular Disease: Pathophysiology, Clinical Consequences, and Medical
Therapy: Part I’, European Heart Journal, 34(31), pp. 2436–2446. doi:
10.1093/eurheartj/eht149.
PERKENI (2015) Pengelolaan dan Pencegahan Diabetes Melitus Tipe 2 di
Indonesia 2015. Pengurus Besar Perkumpulan Endokrinologi Indonesia
(PB PERKENI). Jakarta.
Poeloengan, M. (2007) ‘Pengujian Yoghurt Probiotik pada Pertumbuhan Bakteri’,
in Semiloka Nasional Prospek Industri Sapi Perah Menuju Perdagangan
Bebas – 2020. Bogor: Balai Besar Penelitian Veteriner, pp. 303–307.
Prasanna, P. H. P., Grandison, A. S. & Charalampopoulos, D. (2014)
‘Bifidobacteria in Milk Products: An Overview of Physiological and
Biochemical Properties, Exopolysaccharide Production, Selection Criteria
of Milk Products and Health Benefits’, Food Research International.
Elsevier Ltd, 55, pp. 247–262. doi: 10.1016/j.foodres.2013.11.013.
Ramadhani, F., Aritonang, E. Y. & Nasution, E. (2015) ‘Konsumsi Yoghurt dan
Persepsi pada Mahasiswa Fakultas Kesehatan Masyarakat Universitas
Sumatera Utara Tahun Angkatan 2012-2015’, Jurnal Gizi, Kesehatan
Reproduksi, dan Epidemiologi, 1(5), pp. 82–85.
Rask-Madsen, C. & King, G. L. (2014) ‘Vascular Complications of Diabetes:
Mechanism of Injury and Protective Factors’, Cell Metabolism Journal,
17(1), pp. 20–33. doi: 10.1016/j.cmet.2012.11.012.Vascular.
Reutrakul, S., Hood, M. M., Crowley, S. J., Morgan, M. K., Teodori, M. &
Knutson, K. L. (2014) ‘The Relationship between Breakfast Skipping,
Chronotype, and Glycemic Control in Type 2 Diabetes’, Chronobiology
International, 31(1), pp. 64–71. doi: 10.3109/07420528.2013.821614.
Rezaei, M., Sanagoo, A., Jouybari, L., Behnampoo, N. & Kavosi, A. (2017) ‘The
Effect of Probiotic Yogurt on Blood Glucose and cardiovascular
Biomarkers in Patients with Type II Diabetes : A Randomized Controlled
Trial’, Evidence Based Care Journal, 6(4), pp. 25–35. doi:
10.22038/ebcj.2016.7984.
Ríos-covián, D., Ruas-madiedo, P., Margolles, A., Gueimonde, M., Reyes-
gavilán, C. G. D. L. & Salazar, N. (2016) ‘Intestinal Short Chain Fatty
Acids and Their Link with Diet and Human Health’, Frontiers in
Microbiology, 7(February), pp. 1–9. doi: 10.3389/fmicb.2016.00185.
Ruan, Y., Sun, J., He, J., Chen, F., Chen, R. & Chen, H. (2015) ‘Effect of
Probiotics on Glycemic Control: A Systematic Review and Meta-Analysis
of Randomized, Controlled Trials’, PLoS ONE, 10(7), pp. 1–15. doi:
10.1371/journal.pone.0132121.
 EFEKTIVITAS PEMBERIAN YOGHURT PROBIOTIK TERHADAP GLUKOSA DARAH PUASA PADA
PENYANDANG DIABETES 71
MELITUS TIPE 2
FARAH NURIANNISA, Prof. Dr. dr. Nyoman Kertia, Sp.PD-KR.; Dr. Lily Arsanti Lestari, STP., MP.
Universitas Gadjah Mada, 2018 | Diunduh dari http://etd.repository.ugm.ac.id/

Santoso, D. & Najib, M. (2015) ‘Brand Equity Susu Cair UHT dan Pengaruhnya
pada Purchase Intention’, Jurnal Manajemen dan Agribisnis, 12(1), pp.
46–56. doi: 10.17358/JMA.12.1.46.
Scourboutakos, M. J., Franco-arellano, B., Murphy, S. A., Norsen, S., Comelli, E.
M. & Abb, M. R. L. (2017) ‘Mismatch between Probiotic Benefits in
Trials versus Food Products’, Nutrients, 9(400), pp. 1–18. doi:
10.3390/nu9040400.
Seligman, H. K., Davis, T. C., Schillinger, D. & Wolf, M. S. (2010) ‘Food
Insecurity is Associated with Hypoglicemia and Poor Diabetes Self-
Management in a Low-Income Sample with Diabetes’, Journal Health
Care Poor Underserved, 21(4), pp. 1227–1233. doi:
10.1353/hpu.2010.0921.Food.
Setiawan, B. & Suhartono, E. (2005) ‘Stres Oksidatif dan Peran Antioksidan pada
Diabetes Melitus’, Majalah Kedokteran Indonesia, 55(2), pp. 86–91.
Shah, N. P. (2017) Yogurt in Health and Disease Prevention. 1st edn. Edited by J.
Truesdell. London: Academic Press Elsevier.
Shavakhi, A., Minakari, M., Firouzian, H., Assali, R., Hekmatdoost, A. & Ferns,
G. (2013) ‘Effect of a Probiotic and Metformin on Liver
Aminotransferases in Non-alcoholic Steatohepatitis: A Double Blind
Randomized Clinical Trial’, International Journal of Preventive Medicine,
4(5), pp. 531–537. Available at:
http://www.ncbi.nlm.nih.gov/pubmed/22013734.
Shiby, V. K. & Mishra, H. N. (2013) ‘Fermented Milks and Milk Products as
Functional Foods — A Review’, Critical Reviews in Food Science and
Nutrition, 53(5), pp. 482–496. doi: 10.1080/10408398.2010.547398.
Tonucci, L. B., Santos, K. M. O. dos, Riberio, S. M. R., Olveira, L. L. de &
Martino, H. S. D. (2015a) ‘Clinical Application of Probiotics in Diabetes
Mellitus: Therapeutics and New Perspectives’, Critical Reviews in Food
Science and Nutrition. Taylor & Francis, 57(11), pp. 00–00. doi:
10.1080/10408398.2014.934438.
Tonucci, L. B., Santos, K. M. O. dos, Riberio, S. M. R., Olveira, L. L. de &
Martino, H. S. D. (2015b) ‘Clinical Application of Probiotics in Type 2
Diabetes Mellitus: A Randomized, Double-Blind, Placebo-Controlled
Study’, Clinical Nutrition. Elsevier Ltd, 36(1), pp. 85–92. doi:
10.1016/j.clnu.2015.11.011.
Tripathi, M. K. & Giri, S. K. (2014) ‘Probiotic Functional Foods: Survival of
Probiotics during Processing and Storage’, Journal of Functional Foods.
Elsevier Ltd, 9, pp. 225–241. doi: 10.1016/j.jff.2014.04.030.
Tuomi, T., Santoro, N., Caprio, S., Cai, M., Weng, J. & Groop, L. (2014) ‘The
Many Faces of Diabetes: A Disease with Increasing Heterogeneity’, The
 EFEKTIVITAS PEMBERIAN YOGHURT PROBIOTIK TERHADAP GLUKOSA DARAH PUASA PADA
PENYANDANG DIABETES 72
MELITUS TIPE 2
FARAH NURIANNISA, Prof. Dr. dr. Nyoman Kertia, Sp.PD-KR.; Dr. Lily Arsanti Lestari, STP., MP.
Universitas Gadjah Mada, 2018 | Diunduh dari http://etd.repository.ugm.ac.id/

Lancet. Elsevier Ltd, 383(9922), pp. 1084–1094. doi: 10.1016/S0140-

6736(13)62219-9.
Uriot, O., Denis, S., Junjua, M., Roussel, Y., Dary-Mourot, A. & Blanquet-Diot,
S. (2017) ‘Streptococcus thermophilus : From Yogurt Starter to a New
Promising Probiotic Candidate?’, Journal of Functional Foods, 37, pp.
74–89. doi: 10.1016/j.jff.2017.07.038.
Valdés-Ramos, R., Ana Laura, G.-L., Beatriz Elina, M.-C. & Alejandra Donaji,
B.-A. (2015) ‘Vitamins and Type 2 Diabetes Mellitus’, Endocrine,
Metabolic & Immune Disorders, 15, pp. 54–63. doi: EMIDDT-EPUB-
63314 [pii].
Wan, Y., Wang, Q. & Prud’homme, G. J. (2015) ‘GABAergic System in the
Endocrine Pancreas: A New Target for Diabetes Treatment’, Diabetes,
Metabolic Syndrome and Obesity: Targets and Therapy, 8, pp. 79–87. doi:
10.2147/DMSO.S50642.
Weerathilake, W. A. D. ., Rasika, D. M. ., Ruwanmali, J. K. & Munasinghe, M.
A. D. . (2014) ‘The Evolution, Processing, Varieties and Health Benefits
of Yogurt’, International Journal of Scientific and Research Publications,
4(4).
WHO (2016) Global Report on Diabetes. Geneva. doi: ISBN 978 92 4 156525 7.
WHO (2017) World Health Statistics 2017: Monitoring Health for the SDGs. CC
BY-NC-SA 3.0 IGO. Geneva.
Yerlikaya, O. (2014) ‘Starter Cultures Used in Probiotic Dairy Product
Preparation and Popular Probiotic Dairy Drinks’, Food Science and
Technology, 34(June), pp. 221–229. doi: 10.1590/fst.2014.0050.
Zhang, Q., Wu, Y. & Fei, X. (2015) ‘Effect of Probiotics on Glucose Metabolism
in Patients with Type 2 Diabetes Mellitus: A Meta-Analysis of
Randomized Controlled Trials’, Medicina. Lithuanian University of
Health Sciences, 52(1), pp. 28–34. doi: 10.1016/j.medici.2015.11.008.
Ziarno, M. & Zareba, D. (2015) ‘Effects of Milk Components and Food Additives
on Survival of Three Bifidobacteria Strains in Fermented Milk Under
Simulated Gastrointestinal Tract Conditions’, Microbial Ecology in Health
and Disease, 26, p. 27812. doi: 10.3402/mehd.v26.27812.