[1] FAO and WHO.Probiotics in food:Health and nutritional properties and guidelines for evaluation [M]. Rome: Food and Agriculture Organization of the United Nations: World Health Organization,2006.
[2] TAY A,YANG S T. Production of L(+)-lactic acid from glucose and starch by immobilized cells of Rhizopus oryzae in a rotating fibrous bed bioreactor[J].Biotechnology and Bioengineering,2002,80(1): 1-12.
[3] ZANG J,XU Y,XIA W,et al. Quality, functionality, and microbiology of fermented fish: a review.[J]. Critical Reviews in Food Science and Nutrition,2019,60(11):1-15.
[4] 赵德畅,宁喜斌.短乳杆菌发酵鲢鱼块工艺参数的优化研究[J].黑龙江农业科学,2010(11):103-107.
[5] ACHINEWHU S C, OBOH C A.Chemical, microbiological and sensory properties of fermented fish products from Sardinella sp.in Nigeria[J].Journal of Aquatic Food Product Technology,2002,11(2):53-59.
[6] MANUELA FERNÁNDEZ,JUAN A ORDÓÑEZ,JOSÉ M BRUNA,et al. Accelerated ripening of dry fermented sausages[J]. Trends in Food Science & and Technology,2000,11(6):201-209.
[7] 张刚.乳酸细菌—基础、技术和应用[M].化学工业出版社:北京,2007.
[8] 包科尔沁.具有抑菌活性乳酸菌的分离鉴定及其筛选[D].呼和浩特:内蒙古农业大学, 2014.
[9] 尹胜利,杜鉴,徐晨.乳酸菌的研究现状及其应用[J].食品科技, 2012, 37(9): 25-29.
[10] 刘屹峰.乳酸菌的生理特性和生物学功能[J].丹东纺专学报,2002,6,9(2):6-7
[11] 余焕玲,晏萍.乳酸菌的生理功能及在食品中的应用[J].饮料工业,2000,3(4):10-13
[12] MODUGNO C,KMIHA S,SIMONIN H,et al.High pressure sensitization of heat-resistant and pathogenic foodborne spores to nisin.Food Microbiol[J].Food Microbiol, 2019,84:103 244.
[13] CAMPION A,MORRISSEY R,FIELD D,et al.Use of enhanced nisin derivatives in combination with food-grade oils or citric acid to control Cronobacter sakazakii and Escherichia coli O157: H7[J].Food Microbiol,2017,65:254-263.
[14] IBARRA-SÁNCHEZ L A,VAN TASSELL M L,MILLER M J.Antimicrobial behavior of phage endolysin PlyP100 and its synergy with nisin to control Listeria monocytogenes in Queso Fresco[J].Food Microbiol,2018,72:128-134.
[15] 王悦齐,吴燕燕,李来好,等.抗氧化乳酸菌对发酵腌干带鱼脂肪氧化的影响及其主成分分析[J].食品科学,2017,38(8):231-238.
[16] 吴燕燕,朱小静.鱼肉腥味物质的来源及控制方法研究进展[J].中国渔业质量与标准,2016,6(2):14-19.
[17] 游丽君,赵谋明.鱼肉制品腥味物质形成及脱除的研究进展[J].食品与发酵工业,2008(2):117-120.
[18] 周秀琴.乳酸菌在调味品生产中的应用[J].发酵科技通讯,2009,38(4):50-52.
[19] 马媛,耿伟涛,王金菊,等.乳酸菌代谢与食品风味物质的形成[J].中国调味品,2019,44(1):159-163;172.
[20] 裘迪红,欧昌荣,苏秀榕,等.植物乳杆菌发酵草鱼肉挥发性成分的变化规律[J].食品科学,2015,36(20):174-180.
[21] 杜兰威,单蕊,赵蕾,等.乳酸菌的功能及其在食品工业中的应用[J].食品研究与开发,2019,40(13):221-224.
[22] 陈晓倩,吴祖芳,翁佩芳.棒状乳杆菌发酵秘鲁鱿鱼糜凝胶特性的变化及其形成机理[J].食品科学,2019,40(4):186-191.
[23] 许艳顺. 发酵鲢鱼鱼糜凝胶形成及其机理研究[D].无锡:江南大学,2010.
[24] 朱雯娟,安俊莹,张雪梅,等.梅香鱼发酵菌株的筛选及对品质的影响[J].食品科学,2015,36(23):162-166.
[25] YANG F, ZHU L,DIAO Y,et al.Preparation of high-quality fermented fish product.[J].Journal of visualized experiments:JoVE,2019,150.
[26] 林城杏.传统高盐发酵酸鱼乳酸菌菌群结构及强化发酵作用研究[D].贵阳:贵州大学,2019.
[27] 于美娟,谭欢,马美湖,等.传统固态发酵鱼中细菌群落多样性与品质特征分析[J].食品科学,2017,38(8):86-95.
[28] 张振宇,李忠孝,袁明龙,等.傣家酸鱼中乳酸菌的分离鉴定及乳酸发酵的初步研究[J].食品与发酵工业,2014,40(11):41-45.
[29] 张豪,章超桦,曹文红,等.传统鱼露发酵液中优势乳酸菌的分离、纯化与初步鉴定[J].食品工业科技,2013,34(24):186-188;194.
[30] 唐思,刘章武.醉鱼中菌种的分离筛选与鉴定研究[J].中国酿造,2010(12):120-123.
[31] 王伟.臭鳜鱼的营养成分、理化性质、风味特征及菌相组成[D].合肥:合肥工业大学,2015.
[32] AN C, TAKAHASHI H, KIMURA B,et al.Comparison of PCR-DGGE and PCR-SSCP analysis for bacterial flora of Japanesetraditional fermented fish products,Aji-Narezushi and Iwashi-Nukazuke[J].Journal of the Science of Food and Agriculture,2010,90(11):1 796-1 801.
[33] AROONPUNT R, ITOH T, KUDO T,et al.Bacillus piscicola sp. nov., isolated from Thai fish sauce (Nam-Pla).International Journal of Systematic and Evolutionary Microbiology,2016,66(3):1 151-1 155.
[34] FATIMAH F, PELALU J, GUGULE S,et al.Quality evaluation of Bakasang processed with variation of saltconcentration, temperature and fermentation time[J].Pakistan Journal of Biological Sciences,2017,20(11):543-551.
[35] RAJAURIA G, SHARMA S, EMERALD M,et al.Novel food fermentation technologies[M]. Springer International Publishing,2016.
[36] 杨艳鹏,余牧阳,周寒蕾,等.发酵鱼及其现代工艺研究现状[J].科技视界,2017(27):3-4.
[37] RIEBROY S,BENJAKUL S,VISESSANGUAN W.Properties and acceptability of Som-fug,a Thai fermented fish mince,inoculated with lactic acid bacteria starters[J].LWT-Food Science and Technology,2008,41(4):569-580.
[38] 张潇,龚吉军,唐静,等.不同发酵剂与发酵条件对鲊鱼生物安全性的影响[J].食品工业科技,2016,37(4):205-210.
[39] 周长艳,黄泽元,田国军.乳杆菌在腌制腊鱼制品中的应用[J].食品科学,2012,33(1):215-218.
[40] 张滨,陈红梅,马美湖.HACCP在传统发酵鱼生产中的应用研究[J].中国食物与营养,2008(3):24-27.