1. Axelsson, L. 2004. Lactic acid bacteria: Classification and physiology. pp.1-66. In: S. Salminen, A. von Wright and A. Ouwehand [eds.]. Lactic Acid Bacteria: Microbiological and Functional Aspects Vol. 1.Marcel Dekker, Inc., New York, NY, USA.
2. Antibiosis Revisited: Bacteriocins Produced by Dairy Starter Cultures
3. Beresford, T. and A. Williams. 2004. The microbiology of cheese ripening. pp.287-318. In: P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee [eds.]. Cheese: Chemistry, Physics and Microbiology. Elsevier,Amsterdam, The Netherlands.
4. Bjorkroth, J. and J. Koort. 2011. Lactic acid bacteria-Taxonomy and biodiversity. pp.45-48. In: J.W. Fuquay, P.F. Fox and P.L.H. McSweeney [eds.]. Encyclopedia of Dairy Sciences, 2nd edition.Academic Press, London, England.
5. The Complete Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis ssp. lactis IL1403