| [1] |
李二玲, 位书华, 胥亚男. 中国大豆种植地理集聚格局演化及其机制[J]. 经济经纬,2016,33(3):37−42. [LI E L, WEI S H, XV Y N. An analysis of the evolution and mechanism of china's soybean planting agglomeration and geographic pattern[J]. Economic Survey,2016,33(3):37−42.
|
| [2] |
孙洁雯, 李燕敏, 刘玉平. 固相微萃取结合气-质分析东北大酱的挥发性成分[J]. 中国酿造,2015,34(8):139−142. [SUN J W, LI Y M, LIU Y P. Analysis of volatile components from northeast soybean paste by SPME-GC/MS[J]. China Brewing,2015,34(8):139−142. doi: 10.11882/j.issn.0254-5071.2015.08.030
|
| [3] |
ESCAMILLA D M, ROSSO M L, HOLSHOUSER D L, et al. Improvement of soybean cultivars for natto production through the selection of seed morphological and physiological characteristics and seed compositions: A review[J]. Plant Breeding,2019,138(2):131−139. doi: 10.1111/pbr.12678
|
| [4] |
OJOKOH A O, WEI Y M. Effect of fermentation on chemical composition and nutritional quality of extruded and fermented soya products[J]. International Journal of Food Engineering, 2011, 7(4): 1-2.
|
| [5] |
WEI G M, YANG Z H, REGENSTEIN J M, et al. Characterizing aroma profiles of fermented soybean curd with ageing solutions during fermentation[J]. Food Bioscience,2020:33.
|
| [6] |
LIU P, XIANG Q, GAO L, et al. Effects of different fermentation strains on the flavor characteristics of fermented soybean curd[J]. Journal of Food Science,2019,84(1):154−164. doi: 10.1111/1750-3841.14412
|
| [7] |
袁华伟, 闵小兰, 陆巧玲, 等. 腐乳毛霉SH12生长性能及产酶特性研究[J]. 中国调味品,2017,42(11):69−73. [YUAN H W, MIN X L, LU Q L, et al. Study on growth performance and enzyme production property of mucor SH12 from sufu[J]. China Condiment,2017,42(11):69−73. doi: 10.3969/j.issn.1000-9973.2017.11.014
|
| [8] |
李婷婷, 程江华, 张焕焕, 等. 现代传统发酵豆制品中微生物资源的挖掘与应用[J]. 农产品加工,2021(6):63−69. [LI T T, CHENG J H, ZHANG H H, et al. Microorganisms in modern traditional fermented soybean products mining and application of resources[J]. Farm Products Processing,2021(6):63−69.
|
| [9] |
李薇, 罗沈斌, 邱泽瑞, 等. 永川毛霉型豆豉传统发酵过程中微生物群落结构及动态演替规律[J]. 食品与发酵工业,2020,46(23):60−67. [LI W, LUO S B, QIU Z R, et al. Microbial community structure and dynamic succession in traditional fermentation of Mucor-type Yongchuan Douchi[J]. Food and Fermentation Industries,2020,46(23):60−67.
|
| [10] |
FENG Z, GAO W, REN D, et al. Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product[J]. Journal of the Science of Food and Agriculture,2013,93(6):1471−1478. doi: 10.1002/jsfa.5918
|
| [11] |
石聪, 李世瑞, 李跑, 等. 基于高通量测序浏阳豆豉不同发酵阶段微生物多样性分析[J]. 食品与发酵工业,2018,44(2):27−32,39. [SHI C, LI S R, LI P, et al. Analysis of microbial diversity in different stages of Liuyang Douchi based on high throughput sequencing[J]. Food and Fermentation Industries,2018,44(2):27−32,39.
|
| [12] |
李成, 孔晓雪, 余炬波, 等. 基于高通量测序分析蟹糊微生物菌群多样性[J]. 食品科学,2020,41(4):134−139. [LI C, KONG X X, YU J B, et al. Analysis of microbial community diversity of crab paste by high-throughput sequencing[J]. Food Science,2020,41(4):134−139. doi: 10.7506/spkx1002-6630-20180920-233
|
| [13] |
PICHLER M, COSKUN O K, ORTEGA ARBULU A S, et al. A 16S rRNA gene sequencing and analysis protocol for the Illumina MiniSeq platform[J]. Microbiologyopen,2018:e00611.
|
| [14] |
中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 4789.2-2016 食品安全国家标准 食品微生物学检验 菌落总数测定[S]. 北京: 中国标准物质出版社, 2016.
National Health and Family Planning Commission of the People's Republic of China, China's Food and Drug Administration. GB 4789.2-2016 National food safety standards Food microbiological analysi-determination of total bacterial count[S]. Beijing: China Standard Press, 2016.
|
| [15] |
虞任莹, 彭思佳, 李艺, 等. 梅干菜和腌制雪菜细菌菌群多样性分析[J]. 食品工业科技,2021,42(18):126−133. [YU R Y, PENG S J, LI Y, et al. Analysis of bacterial diversity of the pickled and dried mustard and the fermented potherb mustard[J]. Science and Technology of Food Industry,2021,42(18):126−133.
|
| [16] |
BLANCO C, VERBANIC S, SEELIG B, et al. EasyDIVER: A pipeline for assembling and counting high-throughput sequencing data from in vitro evolution of nucleic acids or peptides[J]. Journal of Molecular Evolution,2020,88(6):477−481. doi: 10.1007/s00239-020-09954-0
|
| [17] |
MAHE F, MAYOR J, BUNGE J, et al. Comparing high-throughput platforms for sequencing the V4 region of SSU-rDNA in environmental microbial eukaryotic diversity surveys[J]. Journal of Eukaryotic Microbiology,2015,62(3):338−345. doi: 10.1111/jeu.12187
|
| [18] |
NELSON M C, MORRISON H G, BENJAMINO J, et al. Analysis, optimization and verification of Illumina-generated 16S rRNA gene amplicon surveys[J]. PloS One,2014,9(4):e94249. doi: 10.1371/journal.pone.0094249
|
| [19] |
ZHANG F, WANG Z, LEI F, et al. Bacterial diversity in goat milk from the Guanzhong area of China[J]. Journal of Dairy Science,2017,100(10):7812−7824. doi: 10.3168/jds.2017-13244
|
| [20] |
YANG Y, WANG B, FU Y, et al. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu[J]. Food Chemistry,2021,346:128880. doi: 10.1016/j.foodchem.2020.128880
|
| [21] |
HE W, CHUNG H Y. Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)[J]. Food Microbiology,2020,90:103408. doi: 10.1016/j.fm.2019.103408
|
| [22] |
AN F, LI M, ZHAO Y, et al. Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China[J]. Food Chemistry,2021,343:128509. doi: 10.1016/j.foodchem.2020.128509
|
| [23] |
ZHANG Q Q, LI D, ZHANG W, et al. Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing[J]. LWT,2021,150:111975. doi: 10.1016/j.lwt.2021.111975
|
| [24] |
LEE S, LEE S, SINGH D, et al. Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes[J]. Food Chemistry,2017,221:1578−1586. doi: 10.1016/j.foodchem.2016.10.135
|
| [25] |
SEUMAHU C A, SUWANTO A, RUSMANA I, et al. Bacterial and fungal communities in tempeh as reveal by amplified ribosomal intergenic sequence analysis[J]. HAYATI Journal of Biosciences,2013,20(2):65−71. doi: 10.4308/hjb.20.2.65
|
| [26] |
LI Z, RUI J, LI X, et al. Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean ( Vicia faba L.) paste[J]. Food Chemistry,2017,218:534−542. doi: 10.1016/j.foodchem.2016.09.104
|
| [27] |
张颖. 豆酱自然发酵过程微生物多样性分析研究[D]. 沈阳: 沈阳农业大学, 2017.
ZHANG Y. Microbial diversity during fermentation of traditional Dajiang in northeast of China[D]. Shenyang: Shenyang Agriculture University, 2017.
|
| [28] |
ZHAO S, NIU C, SUO J, et al. Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentation[J]. LWT,2021,149:111723. doi: 10.1016/j.lwt.2021.111723
|
| [29] |
陈浩. 传统发酵豆制品中微生物多样性的研究[D]. 无锡: 江南大学, 2011.
CHEN H. Studies on microbial biodiversity in traditional fermented soybean processing[D]. Wuxi: Jiangnan University, 2011.
|
DownLoad: