中国传统发酵食品用微生物菌种名单研究(第二版)

doi:10.13995/j.cnki.11-1802/ts.029332

摘要
参考文献
补充材料
相关文章
推荐阅读
Metrics

下载:

HTML

PDF (1703KB)
输出: BibTeX | EndNote (RIS)

摘要食品用微生物菌种是我国传统发酵食品产业的重要种质资源。该文在第一版的基础上,对分离自我国酒类、乳制品类、调味品类和发酵茶等传统发酵食品的微生物菌种进行了收集、补充和整理,形成了第二版中国传统发酵食品用微生物菌种名单。该名单共涵盖56个属124种,包括细菌74种,酵母22种和丝状真菌28种;较第一版新增菌种49种,主要涵盖醋杆菌属(Acetobacter spp.)、芽胞杆菌属(Bacillus spp.)、伴生乳杆菌属(Companilactobacillus spp.)、乳球菌属(Lactococcus spp.)、魏斯氏菌属(Weissella spp.)、梭菌属(Clostridium spp.)、假丝酵母属(Candida spp.)、德巴利酵母属(Debaryomyces spp.)、毕赤酵母属(Pichia spp.)、曲霉属(Aspergillus spp.)、散囊菌属(Eurotium spp.)和根霉属(Rhizopus spp.)等。更新了第一版名单中41个菌种的分类学信息。该研究为补充和完善我国传统发酵食品用微生物菌种的应用及管理,促进我国发酵食品产业健康发展提供了参考和依据。

	服务
	把本文推荐给朋友
	加入引用管理器
	E-mail Alert
	RSS
	作者相关文章
	姚粟
	王鹏辉
	白飞荣
	于学健
	曹艳花
	程坤
	葛媛媛
	辛迪
	张天赐
	刘艺茹
	蔡程山
	程池

关键词: 传统发酵食品食品用微生物菌种菌种名单

Abstract: Microbial food cultures are important germplasm resources of the traditional fermented food industry.Based on the research of the first edition of the inventory,this study reviewed,analyzed and updated the microbial food cultures isolated from Chinese traditional fermented foods such as baijiu,dairy,condiments and tea et al.It is proposed the second inventory of microbial food cultures used in Chinese traditional fermented foods,which contained 56 genera and 124 species,including 74 bacteria,22 yeasts,and 28 filamentous fungi.Compared with the first inventory,49 new species have been added,such as the genus of Acetobacter spp., Bacillus spp., Companilactobacillus spp., Lactococcus spp., Weissella spp., Clostridium spp., Candida spp., Debaryomyces spp., Pichia spp., Aspergillus spp.,Eurotium spp. and Rhizopus spp., et al.Furthermore,the taxonomy of 41 species have been updated.This research provides references and scientific basis for application and management of microbial food cultures used in traditional fermented foods and it also aims to promote the healthy development of Chinese fermented food industry.

Key words: Traditional fermented food Microbial food cultures Species inventory

收稿日期: 2021-09-08 修回日期: 2021-09-22 出版日期: 2022-01-15 发布日期: 2022-01-27 期的出版日期: 2022-01-15

作者简介: 博士,教授级高级工程师(通信作者,E-mail:milly@china-cicc.org)

引用本文:

姚粟,王鹏辉,白飞荣,等. 中国传统发酵食品用微生物菌种名单研究(第二版)[J]. 食品与发酵工业, 2022, 48(1): 272-285.
YAO Su,WANG Penghui,BAI Feirong,et al. Research on the inventory of microbial food cultures in Chinese traditional fermented foods (2nd edition)[J]. Food and Fermentation Industries, 2022, 48(1): 272-285.

链接本文:

http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.029332 或 http://sf1970.cnif.cn/CN/Y2022/V48/I1/272

[1]	MARCO M L,SANDERS M E,GÄNZLE M,et al.The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods[J].Nature Reviews.Gastroenterology & Hepatology,2021,18(3):196-208.
[2]	WASTYK H C,FRAGIADAKIS G K,PERELMAN D,et al.Gut-microbiota-targeted diets modulate human immune status[J].Cell,2021,184(16):4 137-4 153.e14.
[3]	REYNOLDS H L.Foodchemicals codex[J].Journal of the Association of Official Agricultural Chemists,2020,47(5):5-916.
[4]	BOURDICHON F,LAULUND S,TENNING P.Inventory of microbial species with a rationale:A comparison of the IDF/EFFCA inventory of microbial food cultures with the EFSA Biohazard Panel qualified presumption of safety[J].FEMS Microbiology Letters,2019,366(5):fnz048.
[5]	BOURDICHON F,LAULUND S,TENNING P.A comparison of FIL-IDF/EFFCA Inventory of microbial food cultures and EFSA biohazard qualified presumption of safety[J].FEMS Microbiology Letters,2019(5):48-52.
[6]	姚栗,葛媛媛,王洁淼,等.国内外食品用微生物菌种管理进展[J].食品与发酵工业,2014,40(9):139-143.
	YAO S,GE Y Y,WANG J M,et al.Overview of microbial food culture regulation in China and abroad[J].Food and Fermentation Industries,2014,40(9):139-143.
[7]	KOUTSOUMANIS K,ALLENDE A,A ALVAREZ-ORDÓEZ,et al.Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 12:suitability of taxonomic units notified to EFSA until March 2020[J].EFSA Journal,2020,18(7):15-71.
[8]	SINGH N,GAUR S.GRAS Fungi:A New Horizon in Safer Food Product[M].2021.
[9]	BOURDICHON F P,MORELLI L,ZULIANI V,et al.Inventory of microbial food cultures with safety demonstration in fermented food products[J].Update of the Bulletine the IDF 2018:455-2012.
[10]	卫生部.卫生部办公厅关于印发《可用于食品的菌种名单》的通知[Z].卫办监督发〔2010〕65号,2010.
[11]	姚粟,于学健,白飞荣,等.中国传统发酵食品用微生物菌种名单的研究[J].食品与发酵工业,2017,43(9):238-258.
	YAO S,YU X J,BAI F R,et al.Research on the inventory of microbial species in Chinese traditional fermented foods[J].Food and Fermentation Industries,2017,43(9):238-258.
[12]	LAPAGE S P,SNEATH P H A,LESSEL E F,et al.International code of nomenclature of bacteria[M].Washington,D.C.,American Society for Microbiology,1975:459-490.
[13]	EUZÉBY JEAN P.List of prokaryotic names with standing in nomenclature[DB/OL].1997,http://www.bacterio.net/.
[14]	GARRITY G,VOS P D,JONES D,et al.Bergey’s manual of systematic bacteriology[M].Berlin:Springer Science Business Media,2009.
[15]	姚粟.益生菌株水平鉴定和特征分析技术研究[C]// 第十五届益生菌与健康国际研讨会,2020.
[16]	ZHENG J,WITTOUCK S,SALVETTI E,et al.A taxonomic note on the genus Lactobacillus:Description of 23 novel genera,emended description of the genus Lactobacillus beijerinck 1901,and union of Lactobacillaceae and Leuconostocaceae[J].Int J Syst Evol Microbiol,2020,70(4):2 782-2 858.
[17]	TAYLOR J W.One fungus=one name:DNA and fungal nomenclature twenty years after PCR[J].Ima Fungus,2011,2(2):113-120.
[18]	MAY T W,REDHEAD S A,BENSCH K,et al.Chapter F of the International code of nomenclature for algae,fungi,and plants as approved by the 11th international mycological congress,San juan[J].Puerto Rico,2019,10:21.
[19]	李文,王陶,李同祥.醋化醋杆菌产乙醛脱氢酶发酵条件优化及酶学性质[J].食品科技,2013(11):31-35.
	WEN L I,WANG T,TONG-XIANG L I.Optimization of cultivation conditions of Acetobacter aceti for Aldehyde dehydrogenase and enzymatic properties[J].Food Science and Technology,2013(11):31-35.
[20]	宋勇强,胡先望,沙芮,等.一株高产酸醋酸菌的分离与鉴定[J].中国微生态学杂志,2015,27(9):997-1 003.
	SONG Y Q,XIAN-WANG H U,SHA R,et al.Screen and identification of an acetic acid bacteria having stable high acid productivity[J].Chinese Journal of Microecology,2015,27(9):997-1 003.
[21]	查婧,蔡福带,林小秋,等.福建红曲醋中产酸菌株的分离及鉴定[J].工业微生物,2015(1):32-35.
	JING Z,CAI F D,LIN X Q,et al.Isolation and identification of acid-producing strains of Fujian monascus vinegar[J].Industrial Microbiology,2015(1):32-35.
[22]	苏俊霞,陆震鸣,王宗敏,等.产细菌纤维素菌株中间葡糖醋杆菌的分离与发酵条件优化[J].食品与生物技术学报,2015,34(2):145-150.
	SU J X,LU Z M,WANG Z M,et al.Isolation and culture optimization of bacterial cellulose producing strain Gluconacetobacter intermedius[J].Journal of Food Science and Biotechnology,2015,34(2):145-150.
[23]	傅亮,陈思谦,易九龙,等.细菌纤维素膜对木醋杆菌发酵生产广式米醋的影响[J].食品与发酵工业,2012,38(4):123-126.
	FU L,CHEN S Q,YI J L,et al.Effect of bacterial cellulose pellicle on Gluconacetobacter xylinus fermentation producing Guangdong rice vinegar[J].Food and Fermentation Industries,2012,38(4):123-126.
[24]	邝格灵,张洁,孔德华,等.植物乳杆菌与解淀粉芽孢杆菌对食醋风味的影响[J].中国酿造,2018,37(6):25-29.
	KUANG G,ZHANG J,KONG D,et al.Effect of Lactobacillus plantarum and Bacillus amyloliquefaciens on vinegar flavor[J].China Brewing,2018,37(6):25-29.
[25]	乔羽,于迪,邢晓莹,等.山西老陈醋发酵阶段高产淀粉酶芽孢杆菌的筛选与鉴定[J].中国酿造,2018,37(1):30-34.
	QIAO Y,YU D,XING X Y,et al.Screening and identification of high yield amylase-producing Bacillus in fermentation stage of Shanxi mature vinegar[J].China Brewing,2018,37(1):30-34.
[26]	黄思敏,刘军,朱文优,等.传统麸醋醋醅中一株芽孢杆菌的筛选和鉴定[J].中国调味品,2013,38(5):18-22.
	HUANG S M,LIU J,ZHU W Y,et al.Screening and identification of a Bacillus strain from vinegar grains[J].China Condiment,2013,38(5):18-22.
[27]	YANG,JUAN,SUN-WATERHOUSE,et al.Gamma-glutamylation of the white particulates of sufu and simultaneous synthesis of multiple acceptor amino acids-containing gamma-glutamyl peptides:Favorable catalytic actions of glutaminase[J].LWT Food Science & Technology,2018,96:315-321.
[28]	刘阳,邹伟,左上春,等.自然发酵腐乳中芽孢杆菌的分离与鉴定[J].食品工业科技,2015,36(22):213-215.
	LIU Y,ZOU W,ZUO S C,et al.Isolation and identification of Bacillus in the natural fermentation of sufu[J].Science and Technology of Food Industry,2015,36(22):213-215.
[29]	胡传旺,李巧玉,周朝晖,等.酱醪细菌菌株的分离及功能分析[J].微生物学通报,2017,44(8):1 899-1 907.
	HU C W,LI Q Y,ZHOU C H,et al.Functional analysis of bacteria isolated from soy sauce moromi[J].Microbiology China,2017,36(22):213-215.
[30]	ZHANG J R,DU G C,CHEN J,et al.Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation[J].Biotechnology Letters,2016,38(10):1 723-1 731.
[31]	朱燕.四川藏茶渥堆发酵中优势细菌的分离及分子鉴定[J].贵州茶叶,2019,47(3):12-17.
	ZHU Y.Isolation and molecular identification of dominant bacteria in the process of Sichuan Tibetan tea pile Fermentation[J].Journal of Guizhou Tea,2019,47(3):12-17.
[32]	彭喜春,于淼.一款10年陈熟普洱茶中可培养微生物的分离鉴定[J].食品科学,2011,32(15):196-199.
	PENG X C,YU M.Isolation and identification of culturable microorganisms in a 10-year-old fermented Pu-erh Tea[J].Food Science,2011,32(15):196-199.
[33]	陈浩,樊游,陈源源,等.传统发酵豆制品中原核微生物多样性的研究[J].食品工业科技,2011,30(9):230-232.
	CHEN H,FAN Y,CHEN Y Y,et al.Study on the prokaryotic microbial diversity of Chinese traditional fermented soybean foods[J].Science and Technology of Food Industry,2011,30(9):230-232.
[34]	李东蕊,刘红霞,吴剑荣,等.豆瓣酱工业发酵过程中生物胺的生成规律[J].食品与发酵工业,2020,46(9):82-86.
	LI D R,LIU H X,WU J R,et al.The regular pattern of biogenic amine formation during the industrial fermentation of broad bean paste[J].Food and Fermentation Industries,2020,46(9):82-86.
[35]	董丹,关统伟,车振明,等.发酵初期豆瓣酱中微生物多样性分析及产酶菌株的筛选[J].食品工业,2015,36(7):175-178.
	DONG D,GUAN T W,CHE Z M,et al.Microbial diversity and screening of enzyme producing strains in two months period of fermented bean sauce[J].The Food Industry,2015,36(7):175-178.
[36]	周绍琴,曾海英,杨承友.传统豆瓣辣酱中高产蛋白酶芽孢杆菌的筛选及鉴定[J].食品科技,2015,40(8):288-293.
	ZHOU S Q,ZENG H Y,YANG C Y.Screening and identification of protease-producing Bacillus isolated from traditional fermented bean paste[J].Food Science and Technology,2015,40(8):288-293.
[37]	吕艳歌,马海乐,李云亮,等.山西老陈醋产酸菌的分离鉴定及系统学分析[J].中国食品学报,2013,13(12):163-167.
	LV Y G,MA H L,LI Y L,et al.Separation,identification and phylogenetic analysis of bacterial strains in Shanxi super-mature vinegar[J].Journal of Chinese Institute of Food Science and Technology,2013,13(12):163-167.
[38]	于华,黄丹,欧俊模,等.四川麸醋醋醅中产酸细菌的分离及产酸特性研究[J].中国调味品,2017(5):36-41.
	YU H,HUANG D,OU J M,et al.Research on the characteristics of acid production and separation of acid-producing bacteria from Sichuan bran vinegar[J].China Condiment,2017(5):36-41.
[39]	唐万达,黄振东,万晴,等.不同发酵茶中优势真菌的分离鉴定及产消化酶活性比较[J].中国微生态学杂志,2019,31(10):1 140-1 146.
	TANG W D,HUANG Z D,WAN Q,et al.The activities of digestive enzymes of fungi isolated from different fermented teas[J].Chinese Journal of Microecology,2019,31(10):1 140-1 146.
[40]	李晨晨,吕杰,杨瑞娟,等.普洱茶渥堆发酵过程中嗜热细菌的分离和鉴定[J].北京化工大学学报(自然科学版),2012,39(2):74-78.
	LI C C,LV J,YANG R J.Isolation and identification of thermophilic bacteria during the pile-fermentation of Pu’er tea[J].Journal of Bjing University of Chemical Technology (NaturalScience Edition),2012,39(2):74-78.
[41]	冯爱娟,叶茂,顾宗珠,等.腐乳中高效氨氮降解菌的筛选、鉴定与降解特性研究[J].中国调味品,2016,41(8):82-86.
	FENG A J,YE M,GU Z Z,et al.Isolation and identification of high effective ammonia nitrogen degradation bacterium in fermented bean curd and research on its degradation ability[J].China Condiment,2016,41(8):82-86.
[42]	马艳莉,梁静静,丁玉峰,等.腐乳中优势细菌群落研究及丁酸梭菌的分离鉴定[J].河北农业大学学报,2019,42(5):79-85.
	MA Y L,LIANG J J,DING Y F,et al.Analysis of dominant bacterial community in sufu and isolation and identification of Clostridium butyricum[J].Journal of Agricultural University of Hebei,2019,42(5):79-85.
[43]	勾文君,田源,孔小勇,等.洋河酒窖泥细菌群落结构与菌株产酸能力分析[J].微生物学通报,2020,47(6):1 651-1 661.
	DOU W J,TIAN Y,KONG X Y,et al.Bacterial composition in pit mud of Yanghe liquor and identification of acid producing bacteria [J].Microbiology China,2020,47(6):1 651-1 661.
[44]	施安辉,周波.乳酸菌分类、生理特性及在食品酿造工业上的应用[J].中国调味品,2001,26(11):3-8.
	SHI A H,ZHOU B.Classification and physiologic character of Lactobacillus and application in production[J].Chinese Condiment,2001,26(11):3-8.
[45]	邹谋勇,朱新贵.酱油发酵醪中谷氨酰胺酶活性蛋白序列分析[J].食品科学,2017,38(22):143-148.
	ZOU M Y,ZHU X G.Sequence analysis of proteins with glutaminase activity in fermented mash of soy sauce[J].Food Science,2017,38(22):143-148.
[46]	王柱,张晓娟,周光燕,等.四川地区发酵制泡菜乳酸菌菌种资源的收集与标准化整理[J].食品与发酵科技,2008,44(3):5-8.
	WANG Z,ZHANG X J,ZHOU G Y,et al.Collection and standardized sequence of lactic acid bacteria in Sichuan areas for fermented pickles[J].Sichuan Food & Fermentation,2008,44(3):5-8.
[47]	GU C T,LI C Y,YANG L J,et al.Lactobacillus heilongjiangensis sp.nov.isolated from Chinese pickle[J].International Journal of Systematic & Evolutionary Microbiology,2013,63(11):4 094-4 099.
[48]	蒋纬,谭书明,胡颖,等.四株乳酸菌纯种发酵泡椒的研究[J].中国调味品,2013,38(4):28-32.
	JIANG W,TAN S M,YING H U,et al.Research on pure fermentation of pickled pepper by four strains of lactic acid bacteria[J].China Condiment,2013,38(4):28-32.
[49]	谈重芳,王晶晶,王雁萍,等.河南林州泡菜中微生物多样性及乳酸菌种群的研究[J].食品科技,2010,35(7):14-17.
	TAN Z F,WANG J J,WANG Y P,et al.Composing of lactic acid bacteria and diversity of microorganisms in pickle[J].Food Science and Technology,2010,35(7):14-17.
[50]	熊晓辉,王晓飞,陆利霞,等.泡菜中乳酸菌的分离、鉴定和生产初试[J].中国调味品,2004,29(11):12-15.
	XIONG X H,WANG X F,LI-XIA L U,et al.Isolation and identification of lactic acid bacteria from pickling vegetable and trying for radish production[J].Chinese Condiment,2004,29(11):12-15.
[51]	梁恒宇,程建军,马莺.中国传统大豆发酵食品中微生物的分布[J].食品科学,2004,25(11):401-404.
	LIANG H Y,CHENG J J,YING M A.The microorganism’s distribution of the Chinese traditional soybean fermentation food[J].Food Science,2004,25(11):401-404.
[52]	HAN B Z,BEUMER R R,ROMBOUTS F M,et al.Microbiological safety andquality of commercial sufu-A Chinese fermented soybean food [J].Food Control,2001(12):541-547.
[53]	左伟,杨树奇,孙丽萍,等.一种红枣山药酸奶及其制备方法[P].中国,CN112167344A.2021-01-05.
[54]	王艳萍,李超,Zaheer Ahmed.一株马乳酒样乳杆菌胞外多糖的理化性质[J].食品与发酵工业,2011,37(9):59-63.
	WANG Y P,CHAO L,AHMED Z.Physiochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3[J].Food and Fermentation Industries,2011,37(9):59-63.
[55]	王艳萍, 邢竹青,张阳.一种马乳酒样乳杆菌菌株及其筛选培养基、筛选方法和应用:CN106967649A[P].2017-07-21.
[56]	高薇.西藏灵菇发酵乳微生物多样性研究及优势菌群分离鉴定[D].哈尔滨:哈尔滨工业大学,2013.
	GAO W.Biodiversity and identification of dominant microorganisms in Tibetan kefir fermentation milk[D].Harbin:Harbin Institute of Technology,2013.
[57]	刘倩,刘爱芳,江柳青,等.开菲尔粒中一株高加索酸奶乳杆菌的分离及鉴定[J].黑龙江医药,2013,26(5):810-813.
	LIU Q,LIU A F,JIANG L Q,et al.Identification of a strain of Lactobacillus kefiri isolated from Kefir grains[J].Hlongjiang Medicine Journal,2013,26(5):810-813.
[58]	王江月.开菲尔粒中乳酸菌的分离鉴定与酸乳复合发酵剂的研究[D].镇江:江苏大学,2018.
	WANG J Y.Isolation and identification of the lactic acid bacteria in kefir grains and study of the starter for yogurt[D].Zhenjiang:Jiangsu University,2018
[59]	周雨霞,雷霞,侯先志,等.乳制品中明串珠菌的分离鉴定及其生物学特性研究[J].中国乳品工业,2004(7):7-9.
	ZHOU Y X,LEI X,HOU X Z,et al.Identification and characterization of Leuconostoc in dairy products[J].China Dairy Industry,2004(7):7-9.
[60]	韩志国.新疆发酵驼乳的微生态分析及益生乳酸细菌的筛选[D].乌鲁木齐:新疆大学,2009.
	HAN Z G.Study on the Microecological of fermented camels milk from Xinjiang and the screen of probiotic lactic acid bacteria[D].Urumqi:Xinjiang University,2009.
[61]	刘慧,李平兰,张永春,等.开菲尔的生理功能、特性及其产品开发研究进展[J].食品科学,2005,26(5):252-255.
	LIU H,LI P L,ZHANG Y C,et al.Review on advances of researches on the physiological functions and characteristics of kefir and product development[J].Food Science,2005,26(5):252-255.
[62]	周小虎,李理.白腐乳发酵过程中细菌群落演替规律研究[J].中国酿造,2020,39(5):168-175.
	ZHOU X H,LI L.Succession regulations of bacterial community in the fermentation process of white sufu[J].China Brewing,2020,39(5):168-175.
[63]	孙莉,胡文康,黄瑶,等.非耐盐乳酸菌与米曲霉共生酿造酱油的研究[J].中国调味品,2020,45(5):13-18.
	SUN L,HU W K,HUANG Y,et al.Study on symbiotic brewing of soy sauce with non-salt-tolerant lactic acid bacteria[J].China Condiment,2020,45(5):13-18.
[64]	李巧玉,陈坚,曾伟主,等.酱醪中魏斯氏菌的分离及特性分析[J].微生物学通报,2018,45(11):2 449-2 462.
	LI Q Y,CHEN J,ZENG W Z,et al.Isolation and characterization of Weissella strains from soy sauce moromi mash[J].Microbiology China,2018,45(11):2 449-2 462.
[65]	唐艳,谢芳,杨承剑,等.水牛乳中高产胞外多糖乳酸菌的筛选与鉴定[J].中国酿造,2016,34(2):70-73.
	TANG Y,XIE F,YANG C,et al.Screening and identification of lactic acid bacteria with high yield extracellular polysaccharides from buffalo milk[J].China Brewing,2016,34(2):70-73.
[66]	LV X P,LIU G F,FAN X J,et al.Effects of NaCl and ethanol stresses on γ-aminobutyric acid synthesis in Kocuria kristinae[J].Food Bioscience,2020,37(prepublish).
[67]	FENG Z HUANG S,AI Z W,et al.Evaluation of autochthonous Micrococcus strains as starter cultures for the production of Kedong sufu[J].Journal of Applied Microbiology,2016,120(3):671-683.
[68]	FENG Z,GAO W,XI D R,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):1 471-1 478.
[69]	李娟娟,陈红,郭力强,等.玫瑰考克氏菌(Kocuria rosea)KDF3胞外蛋白酶KRP3酶学性质与水解大豆蛋白产物研究[J].中国调味品,2014,39(2):7-12.
	LI J J,CHEN H,GUO L Q,et al.Research on the properties of an extracellular protease KRP3 from Kocuria rosea KDF3 and its soy protein hydrolysates[J].China Condiment,2014,39(2):7-12.
[70]	赵谋明,陈涛,王靖雯,等.酱油发酵过程中细菌的分离鉴定及其特性与交互作用[J].现代食品科技,2020,36(5):148-154;222.
	ZHAO M M,CHEN T,WANG J W.Identification of bacteria during soy sauce fermentation and the study on their characteristics and interactions[J].Modern Food Science and Technology,2020,36(5):148-154;222.
[71]	刘力,周其洋.白腐乳中一株腐生葡萄球菌ZH910的分离鉴定[J].中国酿造,2019,38(10):44-48.
	LIU L,ZHOU Q Y.Isolation and identification of Staphylococcus saprophyticus ZH910 from white sufu[J].China Brewing,2019,38(10):44-48.
[72]	吕琦,王文龙.新型家庭常温酸奶发酵剂[J].内蒙古农业大学学报(自然科学版),2007(2):147-149.
	LV Q,WANG W L.A new type of leaven of milk for family at normal temperature[J].Journal of Inner Mongolia Agricultural University(Natural Science Edition),2007(2):147-149.
[73]	陈欢,王斌,史学伟,等.新疆哈萨克族传统奶酪中潜在益生乳酸菌的筛选[J].中国调味品,2019,44(12):50-54.
	CHEN H,WANG B,SHI X W,et al.Screening of potential probiotic lactic acid bacteria in Xinjiang Kazak traditional cheese[J].China Condiment,2019 44(12):50-54.
[74]	陈欢.新疆哈萨克族传统奶酪中乳酸菌发酵剂的筛选及对奶酪风味影响的研究[D].石河子:石河子大学,2019.
	CHEN H.Screening of lactic acid bacteria starter in Xinjiang Kazakh traditional cheese and its effect on cheese flavor[D].Shihezi:Shihezi University,2019.
[75]	刘红强,于学健,翟磊,等.耐高温菌株大曲高温放线菌CICC 10681培养条件的响应面优化[J].食品与发酵工业,2021,47(14):123-129.
	LIU H Q,YU X J,ZHAI L,et al.Response surface optimization of the culture conditions of thermotolerant Thermoactinomyces daqus CICC 10681[J].Food and Fermentation Industries,2021,47(14):123-129.
[76]	高鑫,王昌禄,陈勉华,等.嗜温乳酸菌与白地霉混合发酵酸乳的研究[J].北京工商大学学报(自然科学版),2012,30(3):30-34.
	GAO X,WANG C L,CHEN M H,et al.Study on yogurt by mixed fermentation of Lactococcus lactis and Geotrichum gandidum[J].Journal of Beijing Technology and Business University (Natural Science Edition),2012,30(3):30-34.
[77]	赵英杰,张文平,吴剑梅,等.乳扇中高产胞外多糖酵母菌的筛选及其抗氧化活性[J].食品科学,2019,40(22):134-140.
	ZHAO Y J,ZHANG W P,WU J M,et al.Screening for yeast from dairy fan for production of antioxidant exopolysaccharides[J].Food Science,2019,40(22):134-140.
[78]	张晓旭.西部牧区酸马奶和奶渣中酵母菌分离筛选及其应用研究[D].咸阳:西北农林科技大学,2016.
	ZHANG X X.Identification and application of yeasts isolated from koumiss and yak milk are collected in western China[D].Xianyang:Northwest A&F University,2016.
[79]	李先胜.传统乳制品中酵母菌的筛选、鉴定和应用研究[D].大连:大连工业大学,2012.
	LI X S.Isolation,identification and application research of yeast in traditional dairy products[D].Dalian:Dalian Polytechnic University,2012.
[80]	李云.乳源酵母发酵牛乳产血管紧张素转换酶抑制肽的研究[D].杭州:浙江大学,2015.
	LI Y.Research on daily yeast fermented milk for the production of angiotensin-converting enzyme inhibitory peptides[D].Hangzhou:Zhejiang University,2015.
[81]	王永丽.汉逊德巴利和耶罗解脂酵母与乳球菌的相互影响及对干酪的作用[D].哈尔滨:东北农业大学,2013.
	WANG Y L.Interaction between Debaryomyces hansenii Yarrowia lipolytica in Lactococcus lactis and the influence in cheese ripen[D].Harbin:Northeast Agricultural University,2013.
[82]	王永丽,李晓东,姚春燕,等.乳酸乳球菌与酵母菌混合培养时菌间的相互影响[J].中国乳品工业,2012,40(12):8-11.
	WANG Y L,LI X D,YAO C Y,et al.Interaction of co-cultured yeasts and Lactococcus lactis[J].China Dairy Industry,2012,40(12):8-11.
[83]	石娇娇,邓静,吴华昌,等.自然发酵甜面酱中生香酵母的鉴定及发酵代谢产物的研究[J].中国调味品,2014,39(12):16-19.
	SHI J J,DENG J,WU H C,et al.Identification and study of fermentation metabolites and aroma-producing yeast strains from spontaneous fermented sweet sauce[J].China Condiment,2014,39(12):16-19.
[84]	陶康,吴凌伟,金晓芳,等.基于高通量基因测序分析腐乳微生物多样性[J].食品科学,2021,42(8):143-149.
	TAO K,WU L W,JIN X F,et al,Microbial diversity of Sufu was analyzed based on high-throughput gene sequencing[J].Food Science,2021,42(8):143-149.
[85]	白飞荣,姚粟,田海霞,等.基于高通量测序和可培养方法的勐海发酵普洱茶真菌多样性分析[J].食品与发酵工业,2018,44(12):43-51.
	BAI F R,YAO S,TIAN H X,et al.Fungal diversity in fermented Menghai Pu-erh tea using high throughput sequencing and culture isolation[J].Food and Fermentation Industries,2018,44(12):43-51.
[86]	冯玲然,王强,罗玮,等.普洱茶中转化茶多酚的优势菌株筛选与鉴定[J].食品与生物技术学报,2014,33(7):762-766.
	FENG L,WANG Q,LUO W,et al.Screening and identification of strains with tea polyphenols conversion activity in Pu-erh Tea samples[J].Journal of Food Science and Biotechnology,2014,33(7):762-766.
[87]	吕莉萍,郭丹丹,肖凯军.腐乳中的微生物及冷杀菌技术[J].食品工业科技,2009,30(2):308-319.
	LV L P,GUO D D,XIAO K J.Microbes in sufu and cold sterilization technology[J].Science and Technology of Food Industry,2009,30(2):308-319.
[88]	王瑞芝.应用现代生物技术酿造腐乳的技术探讨[J].中国酿造,2004,23(2):1-5.
	WANG R Z.Application ofmodern biotechnology in brewing Sufu Technology[J].China Brewing,2004,23(2):1-5.
[89]	ZHOU J,LIU X,JIANG H,et al.Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis[J].Food Microbiology,2009,26(8):770-775.
[90]	孙哲航.酸马奶源优势菌群与特征风味的探讨及代谢组学研究[D].杭州:浙江工商大学,2019.
	SUN Z H.Characterization of dominant bacteria and volatile flavors in koumiss and study on its metabolomics[D].Hangzhou:Zhejiang Gongshang University,2019.
[91]	汪冬冬,陈功,李恒,等.二轮盐渍工业泡菜微生物群落结构解析[J].中国调味品,2019,44(6):95-100.
	WANG D D,CHEN G,LI H,et al.Analysis of microbial community structure of second-round saline pickled vegetable[J].China Condiment,2019,44(6):95-100.
[92]	武俊瑞.东北传统发酵特色食品中主要微生物多样性研究[D].沈阳:沈阳农业大学,2013.
	WU J R.Diversity of main microorganisms in traditional fermented specialty food in Northeast China[D].Shenyang:Shenyang Agricultural University,2013.
[93]	孙思佳,翟磊,许玲,等.扣囊复膜孢酵母CICC 33077在芝麻香型白酒高温大曲生产中的应用[J].酿酒科技,2018,289(7):67-73.
	SUN S J,ZHAI L,XU L,et al.Application of Saccharomycopsis fibuligera CICC 33077 in the production of high-temperature zhimaxiang daqu[J].Liquor-Making Science & Technology,2018,289(7):67-73.
[94]	董凯锋,安娜,李东乐,等.水塔老陈醋大曲酵母的分离鉴定及产乙醇和乙酸乙酯特性[J].食品工业科技,2016,37(10):213-216.
	DONG K F,NA N,LI D L,et al.Isolation and identification of yeats in Daqu for aged vinegar production and their capacity for producing ethly alcohol and ethly acetate[J].Science and Technology of Food Industry,2016,37(10):213-216.
[95]	郑城钦,马存强,张正艳,等.茶叶微生物固态发酵中咖啡碱降解途径初探[J].茶叶科学,2020,40(3):386-396.
	ZHENG C Q,MA C Q,ZHANG Z Y,et al.A Preliminary study on the degradation pathway of caffeine in tea microbial solid-state fermentation[J].Journal of Tea Science,2020,40(3):386-396.
[96]	杨瑞娟,吕杰,严亮,等.普洱茶渥堆发酵中嗜热真菌的分离和鉴定[J].茶叶科学,2011,31(4):371-378.
	YANG R J,JIE L U,YAN L,et al.Isolation and identification of thermophilic fungi during the fermentation of Puer Tea[J].Journal of Tea Science,2011,31(4):371-378.
[97]	刘桂宁,陈伟洁,尤兰花.广西六堡茶研究进展[J].农技服务,2017,34(20):114-116.
[98]	邓秀娟,骆爱国,李亚莉,等.普洱茶发酵过程中的雪黄散囊菌研究初探[J].食品安全质量检测学报,2016,7(5):2 003-2 007.
	DENG X J,LUO A G,LI Y L,et al.Preliminary study on Eurotium niveoglaucum in the fermentation process of Pu-erh tea[J].Journal of Food Safety & Quality,2016,7(5):2 003-2 007.
[99]	王晗,王永,纪燕玲,等.分离自黑茶的散囊菌属真菌中的NRPS基因的检测和分布[J].微生物学通报,2013,40(3):464-475.
	WANG H,WANG Y,JI Y L,et al.Detection and distribution of NRPS genes in Eurotium spp.isolated from dark tea[J].Microbiology China,2013,40(3):464-475.
[100]	谢晓晨,唐万达,万晴,等.不同发酵茶中优势真菌的抗氧化酶活性[J].中国微生态学杂志,2020,32(6):637-641;655.
	XIE X C,TANG W D,WAN Q,et al.Antioxidant enzyme activity of dominant fungi in different fermented teas [J].Chinese Journal of Microecology,2020,32(6):637-641;655.
[101]	吕嘉枥,杨柳青,孟雁南.茯砖茶中金花菌群的研究进展[J].食品科学,2020,41(9):316-322.
	LV J
	L,YANG L Q,MENG Y N.Development of golden flower fungus community in Fuzhuan brick tea:A review
[J]	Food Science,2020,41(9):316-322.
[102]	唐万达,黄振东,杨琳,等.泾阳茯砖茶中“金花菌”的分离、
	鉴定及抗氧化酶活性[J].中国微生态学杂志,2019,31(1):12-16.
	TANG W,HUANG Z,YANG L,et
	al.Identification of Jinhuafungi and analysis of activity of antioxidant enzyme isolated from
	Jingyang Fuling tile tea[J].Chinese Journal of Microecology,2019,31(1):12-16.
[103]	欧惠算,张灵
	枝,王维生.阿姆斯特丹散囊菌对六堡茶品质成分的影响研究[J].中国茶叶加工,2019(2):45-50.
	OU H
	S,ZHANG L Z,WANG W S.Study on the Influence of Eurotium amstelodami on the quality
	composition of Liupao Tea[J].China Tea Processing,2019,(2):45-50.
[104]	欧惠算,邓旭铭,张灵枝,等
	.汽蒸前后六堡茶中优势微生物的分离鉴定[J].广东农业科学,2017,44(2):129-135;193.
	OU S H,DENG X
	M,ZHANG L Z,et al.Isolation and identification of dominant microorganisms of Liupao tea before and
	after steaming[J].Guangdong Agricultural Sciences,2017,44(2):129-135;193.
[105]	郝彬秀,李颂,田
	海霞,等.普洱熟茶的发酵微生物研究进展[J].食品研究与开发,2018,39(8):203-206.
	HAO B X,SONG L
	I,TIAN H X,et al.Research progress of fermented microbes in Pu-erh tea[J].Food Research and
	Development,2018,39(8):203-206.
[106]	付秀娟,宋文军,徐咏全,等.不同种类微生物对普洱茶发酵过程的
影响[J]	茶叶科学,2012,32(4):325-330.
	FU X J,SONG W J,XU Y Q.Effects of different microorganisms
	on the fermentative process of Pu-erh tea[J].Journal of Tea Science,2012,32(4):325-330.
[107]
	胥伟,吴丹,姜依何,等.黑茶微生物研究:从群落组成到安全分析[J].食品安全质量检测学报,2016,7(9):3 541-3
	552.
	XU W,WU D,JIANG Y H,et al.Microbial research on black tea:The community composition and
	food safety analysis[J].Journal of Food Safety & Quality,2016,7(9):3 541-3 552.
[108]	李理,
	罗泽民,卢向阳.梨形毛霉蛋白酶在大豆多肽制备中的应用[J].中国粮油学报,2001,16(1):55-58.
	LI L,LUO Z
	M,LU X Y.Preparation of soybean peptide from Mucor piriformis fischer[J].Chinese Cereals and
	Oils Association,2001,16(1):55-58.
[109]	温琼英.黑茶渥堆的微生物学研究[J].湖南农学院学报,1985
(3)	:67-74.
[110]	许靖逸,邵宛芳,张筱,等.普洱茶(熟茶)中主要霉菌的分离与鉴定[J];食品工业科技,2010
(12)	:110-114.
	XU J Y,SHAO W F,ZHANG J,et al.Isolation and identification of the main fungus
	from pu-erh tea[J].Science and Technology of Food Industry,2010(12):110-114.
[111]	周春红,黄振
	兴,阮文权,等.微生物对普洱茶渥堆过程中特定风味成分变化的影响[J].食品与发酵工业,2009,35(7):36-
	39.
	ZHOU C H,HUANG Z X,RUAN W Q,et al.Influence of microorganisms on certain flavor chemicals
	of Puer tea during its piling[J].Food and Fermentation Industries,2009,35(7):36-39.
[112]	于华,
	黄丹,陈卓,等.四川麸醋醋醅中产酸芽孢杆菌的分离及发酵特性研究[J].中国食品添加剂,2017(1):83-90.
	YU
	H,HUANG D,CHEN Z,et al.Study on isolation of acid-producing Bacillus from Sichuan bran
	vinegar and its fermentation characteristics[J].China Food Additives,2017(1):83-90.
[113]	张良,
	向文良,曾泽生,等.四川泡菜乳酸发酵菌剂的研究[J].食品科学,2013,34(19):200-206.
	ZHANG L,XIANG W
	L,ZENG Z S,et al.Formulation of Lactobacillus strains for preparation of Sichuan pickles
[J]	Food Science,2013,34(19):200-206.
[114]	庞超,耿涵,姚汐雨,等.传统酱油酿造过程中优势细菌的筛
	选及功能分析[J].中国酿造2018,37(6):41-45.
	PANG C,GENG H,YAO X Y,et al.Screening and function
	analysis of dominant bacteria in traditional fermentation process of soy sauce[J].China
	Brewing,2018,37(6):41-45.
[115]	陈娟,刘军,李丽,等.传统发酵豆瓣酱中益生芽孢杆菌的分离筛选与初步
鉴定[J]	中国酿造,2011,30(12):107-110.
	CHEN J,LIU J,LI L,et al.Screening and primary
	identification of acetic acid-producing strain in the traditional fermentation thick broad-bean
	sauce[J].China Brewing,2011,30(12):107-110.
[116]	陈忠杰,胡燕.枯草芽孢杆菌腐乳发酵过程中主要成
	分的变化[J].中国调味品,2013,38(7):40-43.
	CHEN Z J,HU Y.The changes of main ingredients of sufu
	fermented by Bacillus subtillis[J].China Condiment,2013,38(7):40-43.
[117]	乔羽,于迪,范
	振宇,等.山西老陈醋发酵阶段一株产酶芽孢杆菌的分离与鉴定[J].中国调味品,2018,43(5):26-30.
	QIAO
	Y,YU D,FAN Z Y,et al.Separation and identification of a strain of enzyme-producing Bacillus in
	fermentation stage of Shanximature vinegar[J].China Condiment,2018,43(5):26-30.
[118]	刘凯凤,杨
	丽,郑胜蓝,等.山西老陈醋中优势产酸菌的分离纯化及功能分析[J].食品工业科技,2020,41(6):124-130.
	LIU
	K F,YANG L,ZHENG S L,et al.Isolation,purification and functional analysis of acid-producing
	bacteria from Shanxi Aged Vinegar[J].Science and Technology of Food Industry,2020,41(6):124-
	130.
[119]	马艳莉,段哲,梁静静,等.腐乳丁酸及产丁酸菌发酵特性分析[J].食品科学,2021,42(10):58-
	64.
	MA Y L,DUAN Z,LIANG J J,et al.Analysis of butyric acid in sufu and fermentation
	characteristics of butyric acid-producing bacteria isolated from sufu[J].Food Science,2021,42
(10)	:58-64.
[120]	胡文康,孙莉,王嘉瑞,等.不同类型腐乳中挥发性风味成分比较分析[J].中国调味
	品,2020,45(4):47-54.
	HU W K,SUN L,WANG J R,et al.Comparative analysis of volatile flavor
	components in different kinds of sufu[J].China Condiment,2020,45(4):47-54.
[121]	BAO W J,HUANG
	X N,LIU J J,et al.Influence of Lactobacillus brevis on metabolite changes in bacteria-
	fermented sufu[J].Journal of Food Science,2020,85(1):165-172.
[122]	李建周,肖尧婷,莫婷婷,等.南
	岳茶油腐乳中乳酸菌的分离鉴定[J].衡阳师范学院学报,2020,41(03):134-140.
	LI J Z,XIAO Y T,MO T T,et
	al.Isolation and identification of lactic acid bacteria from Nanyue tea oil sufu[J].Journal of
	Hengyang Normal University,2020,41(3):134-140.
[123]	鲁绯.乳酸菌在青方腐乳中的应用研究[J].中国
	酿造,2006(6):29-32.
	LU F.Application of lactic acid bacteria in grey sufu production[J].China
	Brewing,2006(6):29-32.
[124]	张艳芳,郭焱,李昌,等.发酵豆制品中乳酸菌分离及其鉴定和功能研究[J].农
	产品加工,2016(4):38-42.
	ZHANG Y,GUO Y,CHANG L I,et al.Isolation of lactic acid bacteria showing
	probiotic activities from chinese traditional fermented foods[J].Farm Products Processing,2016
(4)	:38-42.
[125]	董玲,李露,郭云建,等.一株高产乳酸菌株的鉴定及其发酵特性研究[J].中国酿
	造,2021,40(2):128-132.
	DONG L,LI L,GUO Y J,et al.Identification and fermentation
	characterization of a high lactic acid-producing bacterium[J].China Brewing,2021,40(2):128-
	132.
[126]	于迪,乔羽,范振宇,等.山西老陈醋发酵过程中高产酸乳酸菌的鉴定[J].中国调味品,2018,43
(4)	:4-8.
	YU D,QIAO Y,FAN Z Y,et al.Screening and Identification of high acid-producing lactic
	acid bacteria in the fementation of Shanxi Mature Vinegar[J].China Condiment,2018,43(4):4-8.
[127]	赵国忠,孙峰宇,姚云平,等.老陈醋酿造过程中乳酸菌筛选及对风味的影响[J].食品工业科技.2014,35
(24)	:159-163.
	ZHAO G Z,SUN F Y,YAO Y P,et al.Screening of lactic acid bacteria in the
	fementation of mature vinegar and its effects on flavors[J].Science and Technology of Food
	Industry,2014,35(24):159-163.
[128]	赵馨仪,范冰倩,郑宇,等.山西老陈醋醋醅中产酸菌的分离、鉴定及
	醇酸耐受分析[J].中国酿造.2021,40(1):128-132.
	ZHAO X Y,FAN B Q,ZHEN Y,et
	al.Isolation,identification of acid-producing bacteria from Shanxi aged vinegar cupei and their
	alcohol and acid tolerance ability analysis[J].China Brewing,2021,40(1):128-132.
[129]	方芳,张
	彦斌,孟和毕力格.传统乳制品中产细菌素乳酸菌WH12-2-1的抑菌特性研究[J].食品研究与开发,2008(4):26-
	31.
[130]	张秀丽.戊糖乳杆菌胞外多糖合成条件优化及在酸乳中应用研究[D].北京:北京林业大
	学,2009.
	ZHANG X L.Optimization Production and application of exopolysaccharides formed by Lactobacillus pentosus strains in fermented milk[D].Beijing:Beijing Forestry
	University,2009.
[131]	龙峻瑶,张均伟,黄丽,等.六堡茶乳酸菌多样性及其降胆固醇特性分析[J/OL].食品
	科学:1-12[2021-04-19].
	LONG J Y,ZHANG J W,HUANG L,et al.Diversity and cholesterol lowering
	characteristics of lactic acid bacteria in Liupao tea[J/OL].Food Science:1-12[ 021-04-19].
[132]	于凯慧,张梦涵,高菁,等.乙酰辅酶A羧化酶对乳酸片球菌耐酸性能的影响[J].中国酿造,2019,38(9):155-
	162.
	YU K H,Zhang M H,Gao J,et al.Effect of acetyl CoA carboxylase on acid-resistance of Pediococcus acidilactici[J].China Brewing,2019,38(9):155-162.
[133]	郭明烨,刘军,王洋,等.
	四川麸醋醋醅中一株乳酸菌的筛选及鉴定[J].中国调味品,2016,41(5):23-29.
[134]	沈咪娜,陆震鸣,张晓娟
	,等.镇江香醋醋酸发酵阶段产乳酸功能细菌的物种多样性[J].应用与环境生物学报,2019,25(6):1 434-1
	440.
	SHEN M N,LU Z M,ZHANG X J,et al.Species-level diversity of lactate-producing bacteria in
	acetic acid fermentation of Zhenjiang aromatic vinegar[J].Chinese Journal of Applied &
	Environmental Biology,2019,25(6):1 434-1 440.
[135]	刘阳,邓静,姜元华,等.保宁醋醋曲中产多糖乳酸
	菌的筛选及其代谢产物分析[J].现代食品科技,2018,34(3):184-190.
	LIU Y,DENG J,JIANG Y H,et
	al.Screening of acetic acid bacteria in Baoningvinegar Koji and analysis of its metabolites[J].Food
	Research and Development,2018,34(3):184-190.
[136]	TANAKA Y,WATANABE J,MOGI Y.Monitoring of the
	microbial communities involved in the soy sauce manufacturing process by PCR-denaturing gradient
	gel electrophoresis[J].Food Microbiology,2012,31(1):100-106.
[137]	MARTUSCELLI M,CRUDELE M
	A,GARDINI F,et al.Biogenic amine formation and oxidation by Staphylococcus xylosus strains
	from artisanal fermented sausages[J].Letters in Applied Microbiology,2000,31(3):228-232.
[138]
	何一龙,刘晓艳,钱敏,等.发酵酱油中生物胺的产生及其控制研究进展[J].中国酿造,2020,39(9):37-41.
	HE Y
	L,LIU X Y,QIAN M,et al.Research progress on the production and control of biogenic amines in
	fermented soy sauce[J].China Brewing,2020,39(9):37-41.
[139]	陈思锴,林盛杰,李理.腐乳源酵母分离
	鉴定及其极性脂质分析[J].食品与机械,2020,36(7):11-16;62.
	CHEN S K,LIN S J,LI L.Identification
	and polar lipid composition analysis of yeasts isolated from sufu manufacture[J].Food and
	Machinery,2020,36(7):11-16;62.
[140]	庞晓娜,韩北忠,陈晶瑜,等.西藏牦牛发酵乳中乳酸菌及酵母菌的特
	性与相互作用[J].中国酿造,2007,26(11):23-26.
	PANG X N,HAN B Z,CHEN J Y,et al.Characteristics and
	interactions of lactic acid bacterium and yeasts isolated from Tibetan fermented yak milk[J].China
	Brewing,2007,26(11):23-26.
[141]	李宇辉,郭安民,刘成江,等.伊犁牧区传统发酵乳制品中产香酵母菌的分
	离及香气成分分析[J].食品与发酵工业,2016,42(11):179-184.
	LI Y H,GUO A M,LIU C J,et al.Screening
	of yeast strains in traditional fermented dairy from Xinjiang Yili of China and analysis on their
	aroma compounds[J].Food and Fermentation Industries,2016,42(11):179-184.
[142]	韩志双,刘军,黄思
	敏,等.传统发酵豆瓣酱中产香酵母分离筛选及生长特性研究[J].食品科技,2013(9):244-248.
	HAN Z S,LIU
	J,HUANG S M,et al.Separation and screening of the yeasts for producing aroma from traditional
	fermented soybean and its growth characteristics[J].Food Science and Technology,2013(9):244-
	248.
[143]	王从从,石磊,万守朋,等.不同酵母种类及添加方式对甜面酱风味的影响[J].食品研究与开
	发,2018,39(6):115-122.
	WANG C C,SHI L,WAN S P,et al.The Effect of different ways and adding
	yeast species on the flavor of sweet flour paste[J].Food Research and Development,2018,39(6):115-
	122.
[144]	朱永清,李治华,李华佳,等.基于PCR-DGGE分析不同品牌郫县豆瓣酱真菌多样性[J].食品科
	学,2017,38(2):104-108.
	ZHU Y,LI Z H,LI H G,et al.Analysis of fungal diversity of different
	commercial brands of Pixian Broad Bean Paste using PCR-DGGE method[J].FoodScience,2017,38(2):104-
	108.
[145]	TANG J,CHEN T T,HU Q,et al.Improved protease activity of Pixian broad bean paste
	with co-cultivation of Aspergillus oryzae QM-6 and Aspergillus niger QH-3
[J]	Electronic Journal of Biotechnology,2020,44.
[146]	李洁芝,邓维琴,张其圣,等.7株米曲霉与沪酿
3.	042发酵制备郫县豆瓣用甜瓣子的对比研究[J].中国调味品,2020,45(5):124-129.
	LI J Z,DENG W Q,ZHANG
	Q S,et al.Comparative study on fermentation of seven strains of Aspergillus oryzae and
	Huniang 3.042 for preparation of sweet beans used for Pixian Broad Bean Paste[J].China
	Condiment,2020,45(5):124-129.
[147]	刘云珍,许喜林,刘永琪,等.豆瓣酱制曲工艺条件优化[J].中国酿
	造,2016,35(11):108-111.
	LIU Y Z,XU X L,LIU Y Q,et al.Optimization of the koji-making technology
	of broad bean paste[J].China Brewing,2016,35(11):108-111.
[148]	张帅,张其圣,陈功,等.自然发酵豆
	瓣后熟期微生物多样性及高产蛋白酶菌株的初探[J].食品与发酵科技,2018,54(1):39-44.
	ZHANG S,ZHANG Q
	S,CHEN G,et al.Study on microbial diversity and high yield protease strain during post-fermentation
	period of natural fermented soybean paste[J].Food and Fermentation Sciences &
	Technology,2018,54(1):39-44.
[149]	汪先丁,刘敏,高鹏,等.郫县豆瓣自然发酵过程中真菌群落的演替及黄
	曲霉毒素B1的消长[J].食品科学,2012,33(11):142-146.
	WANG X D,LIU M,GAO P,et al.Succession of
	fungal microflora and change of aflatoxin B-1 during fermentation of Pixian horsebean paste[J].Food
	Science,2012,33(11):142-146.
[150]	刘晔,裘纪莹,周利南,等.浙江传统玫瑰醋醅中霉菌的分离及其应用
[J]	中国酿造,2013,32(4):33-37.
	LIU Y,QIU J Y,ZHOU L N,et al.Isolation and application of moulds
	from the fermented rice in the traditional Zhejiang rosy vinegar process[J].China Brewing,2013,32
(4)	:33-37.
[151]	李乐群,曹岚.对采用藤黄微球菌为发酵菌种的腐乳质量的探讨[J].中国调味品,2018,43
(8)	:104-106.
	LI L Q,CAO L.Discussion on the quality of Micrococcus luteus fermented bean
	curd[J].China Condiment,2018,43(8):104-106.
[152]	崔香香,白飞荣,于学健,等.谢瓦散囊菌CICC 41584
	产香特性及在浓香型白酒大曲生产中的应用[J].食品与发酵工业,2019,45(21):60-67.
	CUI X X,BAI F R,YU
	X J,et al.Aroma characteristics of Eurotium chevalieri CICC 41584 and Its application in
	aroma baijiu daqu production[J].Food and Fermentation Industries,2019,45(21):60-67.
[153]
	DUNLAP C A,BOWMAN M J,ZEIGLER D R.Promotion of Bacillus subtilis subsp.inaquosorum,Bacillus subtilis subsp. spizizenii and Bacillus
	subtilis subsp. stercoris to species status[J].Antonie Van Leeuwenhoek,2020,113:1-
	12.
[154]	CHRISTIAN F P,et al.The natural history of cutaneous propionibacteria,and
	reclassification of selected species within the genus Propionibacterium to the proposed novel
	genera Acidipropionibacterium gen.nov. Cutibacterium gen.nov.and Pseudopropionibacterium gen.nov.[J].International Journal of Systematic and Evolutionary
	Microbiology,2016,66(11):4 422-4 432.
[155]	陈坚,汪超,朱琪,等.中国传统发酵食品研究现状及前沿应
	用技术展望[J].食品科学技术学报,2021,39(2):7.
	CHEN J,WANG C,ZHU Q,et al.Research status and
	application prospect of frontier technology of traditional fermented food in China[J].Journal of
	Food Science and Technology,2021,39(2):7.

[1]

中国传统发酵食品用微生物菌种名单研究(第二版)

Download

[1]	刘薇, 栾春光, 王德良, 姜欣. 高产酯酵母的筛选、鉴定及其发酵特性研究[J]. 食品与发酵工业, 2021, 47(23): 311-318.
[2]	杜如冰, 任聪, 吴群, 徐岩. 生态发酵技术原理与应用[J]. 食品与发酵工业, 2021, 47(1): 266-275.
[3]	吴永祥, 俞昌浩, 王婷婷, 武梦雪, 孙汉巨. 传统发酵臭鳜鱼的研究概述[J]. 食品与发酵工业, 2019, 45(19): 299-306.
[4]	姚粟,于学健,白飞荣,曹艳花,赵婷,翟磊,刘洋,葛媛媛,程坤,冯慧军,凌空,史晓萌,王永芳,张小霞,程池. 中国传统发酵食品用微生物菌种名单的研究[J]. 食品与发酵工业, 2017, 43(9): 238-.
[5]	翟磊,凌空,宋振,姚粟,程池,杨玉新. 哈萨克传统发酵食品中乳酸菌的分离鉴定及代谢特性研究[J]. 食品与发酵工业, 2017, 43(7): 122-.
[6]	凌空,翟磊,姚粟,宋振,杨玉新,程池. 新疆传统发酵食品中乳酸菌的分离鉴定及其生长代谢特性[J]. 食品与发酵工业, 2017, 43(3): 123-.
[7]	姚栗,葛媛媛,王洁淼,赵婷,程池. 国内外食品用微生物菌种管理进展[J]. 食品与发酵工业, 2014, 40(09): 139-143.
[8]	葛媛媛, 姚粟, 赵婷, 程池,. 欧洲食品安全局食品用微生物菌种的管理概述[J]. 食品与发酵工业, 2014, 40(06): 142-146,151.

[1]	PENG Zhi-fu et all . Comparison of odor-active compounds in distillates of five grains between first time and second time distillation using AEDA[J]. Food and Fermentation Industries, 2017, 43(11): 1 -8 .
[2]	WAN Qing-hui et al . Effects of two kinds of accumulated grains on fermentation characteristics and aroma quality of sesame-flavor liquor[J]. Food and Fermentation Industries, 2017, 43(11): 9 -15 .
[3]	YUAN Feng-jiao et al . *Heterologous Expression of phenylpyruvate reductase from Lactobacillus plantarum* and Its Application in the Preparation of Phenyllactic Acid**[J]. Food and Fermentation Industries, 2017, 43(11): 16 -21 .
[4]	.YANG Qian et al . *Mutation and functional properties of the histidine residues existed in the conserved regions of Rhizopus oryzae* α-amylase**[J]. Food and Fermentation Industries, 2017, 43(11): 22 -29 .
[5]	WU Xiang-yi et al . Effect of yak milk casein hydrolysates on protein carbonyl content and activity of antioxidant enzymes of oxidative damaged HepG2 cells induced by H₂O₂[J]. Food and Fermentation Industries, 2017, 43(11): 34 -38 .
[6]	BAN Jia et al . *Use of molasses for DHA production by Schizochytrium* sp.**[J]. Food and Fermentation Industries, 2017, 43(11): 39 -43 .
[7]	JIAO Cong-rui et al. *Gene xynC* from Aspergillus niger encoding a cold-active and acidophilic xylanase**[J]. Food and Fermentation Industries, 2017, 43(11): 44 -50 .
[8]	LI Bin et al. Vacuum drying kinetics characteristics of Chinese prickly ash based on Weibull distribution [J]. Food and Fermentation Industries, 2017, 43(11): 58 -64 .
[9]	TIAN Jun-qing et al. Synthesis and structure characterization of octenyl succinic acid cellulose ester #br#[J]. Food and Fermentation Industries, 2017, 43(11): 65 .
[10]	NIU Yi-qing et al. Research on stress relaxation properties and shelf life prediction of ‘Hass’ Avocado[J]. Food and Fermentation Industries, 2017, 43(11): 75 .

Viewed

Full text

Abstract

Cited

Shared

Discussed