[1] 田西, 代以琴, 杨梅, 等.燕麦化学成分及其生物活性研究进展[J].食品工业科技, 2020, 41(11):353-362;368.
TIAN X, DAI Y Q, YANG M, et al.Research progress on chemical constituents and biological activities of oats[J].Science and Technology of Food Industry, 2020, 41(11):353-362;368.
[2] 任顺成, 马瑞萍.燕麦的功效因子及其保健功能[J].粮食科技与经济, 2013, 38(3):58-60.
REN S C, MA R P.Efficacy factor and health care function of oat[J].Grain Science and Technology and Economy, 2013, 38(3):58-60.
[3] LEONARD W, ZHANG P Z, YING D Y, et al.Fermentation transforms the phenolic profiles and bioactivities of plant-based foods[J].Biotechnology Advances, 2021, 49:107763.
[4] WANG Y Q, WU J T, LV M X, et al.Metabolism characteristics of lactic acid bacteria and the expanding applications in food industry[J].Frontiers in Bioengineering and Biotechnology, 2021, 9:612285.
[5] 赵谋明, 董红竹, 林恋竹.功能性水果饮料发酵工艺及抗氧化活性研究[J].食品科学技术学报, 2017, 35(4):24-32.
ZHAO M M, DONG H Z, LIN L Z.Preparation of fruit fermented beverage with strong antioxidant activities[J].Journal of Food Science and Technology, 2017, 35(4):24-32.
[6] FILANNINO P, DI CAGNO R, GOBBETTI M.Metabolic and functional paths of lactic acid bacteria in plant foods:Get out of the labyrinth[J].Current Opinion in Biotechnology, 2018, 49:64-72.
[7] MARKKINEN N, LAAKSONEN O, NAHKU R, et al.Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices[J].Food Chemistry, 2019, 286:204-215.
[8] 尹雪林, 龚丽娟, 钟武, 等.戴尔有孢圆酵母与酿酒酵母混合发酵对猕猴桃酒香气的影响[J].食品科学, 2021, 42(22):216-223.
YIN X L, GONG L J, ZHONG W, et al.Effect of mixed fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on the aroma of kiwifruit wine[J].Food Science, 2021, 42(22):216-223.
[9] 徐一涵. 产淀粉酶乳酸菌在马铃薯粉发酵中的应用[D].上海:上海交通大学,2019.
XU Y H.Application amylase-producing of lactic acid bacteria producing amylase in potato powder fermentation[D].Shanghai:Shanghai Jiao Tong University, 2019.
[10] KWAW E, MA Y K, TCHABO W, et al.Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J].Food Chemistry, 2018, 250:148-154.
[11] WANG Z N, FENG Y Z, YANG N N, et al.Fermentation of kiwifruit juice from two cultivars by probiotic bacteria:Bioactive phenolics, antioxidant activities and flavor volatiles[J].Food Chemistry, 2022, 373(Pt B):131455.
[12] 覃超, 唐富豪, 滕建文, 等.产β-葡萄糖苷酶乳酸菌发酵对百香果皮多酚含量和功能活性的影响[J].食品与发酵工业, 2023, 49(8):230-236.
QIN C, TANG F H, TENG J W, et al.Effect of β-glucosidase producing lactic acid bacteria fermentation on polyphenol content and functional activity of passion fruit peel[J].Food and Fermentation Industries, 2023, 49(8):230-236.
[13] 黄豪, 周义, 陈佳慧, 等.乳酸菌发酵对山楂汁理化性质、酚类化合物、抗氧化性及风味的影响[J].食品科学, 2022, 43(10):97-106.
HUANG H, ZHOU Y, CHEN J H, et al.Effect of lactic acid bacteria fermentation on physicochemical properties, phenolic compounds, antioxidant activity and volatile components of hawthorn juice[J].Food Science, 2022, 43(10):97-106.
[14] 王鑫磊, 王萌, 闫春晓, 等.马乳酒样乳杆菌ZW3对酸奶风味及质构的影响[J].食品科学, 2022, 43(10):119-123.
WANG X L, WANG M, YAN C X, et al.Effect of Lactobacillus kefiranofaciens ZW3 on the texture and flavor characteristics of yogurt[J].Food Science, 2022, 43(10):119-123.
[15] 张佳, 马永昆, 崔凤杰, 等.乳酸菌发酵酸豆乳香气成分分析及评价[J].食品科学, 2010, 31(20):298-302.
ZHANG J, MA Y K, CUI F J, et al.Determination and evaluation of volatile components of soymilk yoghurts fermented by lactic acid bacteria[J].Food Science, 2010, 31(20):298-302.
[16] 崔欣, 孙亚琳, 王开云, 等.嗜热链球菌和德氏乳杆菌保加利亚亚种共生关系的研究进展[J].食品研究与开发, 2021, 42(6):184-189.
CUI X, SUN Y L, WANG K Y, et al.Research progress on symbiotic relationship between Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus[J].Food Research and Development, 2021, 42(6):184-189.
[17] GARCIA E F, DE OLIVEIRA ARAÚJO A, LUCIANO W A, et al.The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices[J].Journal of the Science of Food and Agriculture, 2018, 98(13):5000-5010.
[18] 周小莉. 乳酸菌在燕麦基质中生长特性研究[D].无锡:江南大学,2012.
ZHOU X L.Study on the growth properties of lactic acid bacteria in oat substrate[D].Wuxi:Jiangnan University, 2012.
[19] AIELLO P, CONSALVI S, POCE G, et al.Dietary flavonoids:Nano delivery and nanoparticles for cancer therapy[J].Seminars in Cancer Biology, 2021, 69:150-165.
[20] HUANG Z K, ZHAO M M, CUI C, et al.A new sight on soy isoflavones during the whole soy sauce fermentation process by UPLC-MS/MS[J].LWT, 2021, 152:112249.
[21] DI CAGNO R, CODA R, DE ANGELIS M, et al.Exploitation of vegetables and fruits through lactic acid fermentation[J].Food Microbiology, 2013, 33(1):1-10.
[22] CIAFARDINI G, MARSILIO V, LANZA B, et al.Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation[J].Applied and Environmental Microbiology, 1994, 60(11):4142-4147.
[23] 刘梦云. 酪蛋白对凝固型酸奶凝胶构效关系的影响研究[D].杭州:浙江科技学院,2017.
LIU M Y.Effect of casein on structure-activity relationship of coagulated yogurt[D].Hangzhou:Zhejiang University of Science and Technology, 2017.
[24] 刘凤杰. 燕麦淀粉物化特性及燕麦粉中风味成分的研究[D].南昌:南昌大学, 2016.
LIU F J.Physicochemical properties of oat starch and the flavor ingredients in oatmeal[D].Nanchang:Nanchang University, 2016.
[25] 周春丽, 刘伟, 李慧, 等.混合菌株发酵南瓜汁及其香气分析[J].现代食品科技, 2014, 30(5):301-310.
ZHOU C L, LIU W, LI H, et al.Mixed culture fermentation of pumpkin juice and its aroma analysis[J].Modern Food Science and Technology, 2014, 30(5):301-310.
[26] 解寒, 刘瑞山, 张晓娟, 等.乳杆菌有机酸耐受性及发酵果蔬汁性能分析[J].食品科学, 2022, 43(6):149-157.
XIE H, LIU R S, ZHANG X J, et al.Tolerance of Lactobacillus to organic acids and their fermentation performances in fruit and vegetable juices[J].Food Science, 2022, 43(6):149-157.
[27] CAVALCANTE W, LEITÃO R, GEHRING T, et al.Anaerobic fermentation for n-caproic acid production:A review[J].Process Biochemistry, 2017, 54(12):106-119.