[1] HOSHIDA H, KIDERA K, TAKISHITA R, et al.Enhanced production of extracellular inulinase by the yeast Kluyveromyces marxianus in xylose catabolic state[J].Journal of Bioscience and Bioengineering, 2018, 125(6):676-681.
[2] 陈斌, 杨玥熹, 李自成, 等.豆干黄浆水发酵条件优化及其作为酸浆豆腐凝固剂的应用研究[J].中国粮油学报, 2021, 36(9):157-163.
CHEN B, YANG Y X, LI Z C, et al.Fermentation optimization of yellow serofluid produced from manufactory of compressed tofu and its application as coagulate for tofu production[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(9):157-163.
[3] 贺云. 豆腐酸浆中乳酸菌的分离鉴定及其在酸浆豆腐中的应用[D].无锡:江南大学, 2018.
HE Y.The Isolation and identification of lactic acid bacteria from naturally fermented tofu whey and the application of the strains in the acidic whey tofu[D].Wuxi:Jiangnan University, 2018.
[4] 王子靖海, 李家欣, 朱运平, 等.传统发酵豆腐酸浆中高产酸乳酸菌的分离鉴定及特性分析[J].中国酿造, 2019, 38(12):14-19.
WANG Z J H, LI J X, ZHU Y P, et al.Isolation, identification and characterization of high yield acid-producing lactic acid bacteria from traditionally fermented soy-whey[J].China Brewing, 2019, 38(12):14-19.
[5] 刘琳琳, 王嘉琪, 曾剑华, 等.云南建水豆腐酸浆中乳酸菌的分离与鉴定[J].中国食品学报, 2019, 19(11):239-245.
LIU L L, WANG J Q, ZENG J H, et al.Isolation and identification of lactic acid bacteria from tofu fermented soybean whey in Jianshui, Yunnan[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(11):239-245.
[6] LI C, RUI X, ZHANG Y H, et al.Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality[J].LWT-Food Science and Technology, 2017, 82:227-234.
[7] XU Y H, YE Q, ZHANG H J, et al.Naturally fermented acid slurry of soy whey:High-throughput sequencing-based characterization of microbial flora and mechanism of tofu coagulation[J].Frontiers in Microbiology, 2019, 10:1088.
[8] FEI Y T, LIU L, LIU D M, et al.Investigation on the safety of Lactobacillus amylolyticus L6 and its fermentation properties of tofu whey[J].LWT, 2017, 84:314-322.
[9] 陈志娜, 叶韬, 张慧宇, 等.屎肠球菌R2发酵豆腐黄浆水的代谢作用[J].中国食品学报, 2021, 21(3):360-368.
CHEN Z N, YE T, ZHANG H Y, et al.Fermentation properties of Enterococcus faecium R2 for tofu whey[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(3):360-368.
[10] 叶青. 乳酸菌酸浆豆腐工艺优化及凝固机理初探[D].锦州:锦州医科大学, 2018.
YE Q.Optimization of the process bean curd solidified by Lactobacillus fermenting acid slurry and preliminary mechanism of the solidification[D].Jinzhou:Jinzhou Medical University, 2018.
[11] 刘力. 豆腐酸浆中乳酸菌的分离鉴定、代谢研究及高密度培养[D].广州:华南理工大学, 2015.
LIU L.Research on isolation, identification, metabolism and high cell density cultivation of Lactobacillus bacterias from tofu acid whey[D].Guangzhou:South China University of Technology, 2015.
[12] 高若珊, 杨春华, 王冰, 等.一株耐高温诱变鼠李糖乳杆菌产酸条件优化及其特性分析[J].中国食品学报, 2022, 22(4):208-216.
GAO R S, YANG C H, WANG B, et al.Optimization and characteristic analysis of acid production for a Lactobacillus rhamnosus strain induced by high temperature[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(4):208-216.
[13] 李穗君, 费永涛, 郑茵, 等.乳酸菌发酵豆腐乳清的风味特征研究[J].中国食品学报, 2021, 21(12):242-253.
LI S J, FEI Y T, ZHENG Y, et al.Studies on the flavor characteristics of tofu whey fermented by Lactobacillus[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(12):242-253.
[14] 党辉. 乳酸菌和酵母菌混合发酵黄浆水对豆腐品质的影响机制[D].西安:陕西师范大学, 2020.
DANG H.Mechanism of effect of mixed fermentation of yellow pulp water by lactic acid bacteria and yeast on the quality of tofu[D].Xi’an:Shaanxi Normal University, 2020.
[15] 唐思颉, 涂传海, 胡文秀, 等.红茶菌发酵黄浆水的体外抗氧化活性[J].食品科学, 2019, 40(17):1-6.
TANG S J, TU C H, HU W X, et al.Antioxidant activity of fermented soy whey with kombucha consortium[J].Food Science, 2019, 40(17):1-6.
[16] LIU Q, TANG G Y, ZHAO C N, et al.Antioxidant activities, phenolic profiles, and organic acid contents of fruit vinegars[J].Antioxidants, 2019, 8(4):78.
[17] 刘登勇, 周光宏, 徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV” 法[J].食品科学, 2008, 29(7):370-374.
LIU D Y, ZHOU G H, XU X L.“ROAV” method:A new method for determining key odor compounds of Rugao ham[J].Food Science, 2008, 29(7):370-374.
[18] 里奥范海默特.化合物香味阈值汇编[M].北京:科学出版社, 2015.
VAN GERMERT L.Compilation of Compound Fragrance Thresholds[M].Beijing:Science Press, 2015.
[19] 孙宝国. 食用调香术[M].北京:化学工业出版社, 2003.
SUN B G.The Technology of Food Flavoring[M].Being:Chemical lndustry Press, 2003.
[20] BHANJA T, KUMARI A, BANERJEE R.Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi[J].Bioresource Technology, 2009, 100(11):2861-2866.
[21] HUR S J, LEE S Y, KIM Y C, et al.Effect of fermentation on the antioxidant activity in plant-based foods[J].Food Chemistry, 2014, 160:346-356.
[22] 唐思颉. 红茶菌发酵黄浆水的微生物多样性及其功能特性研究[D].南京:南京农业大学, 2018.
TANG S J.Microbial diversity and functional activity of fermented soywhey by Kombucha consortium[D].Nanjing:Nanjing Agricultural University, 2018.
[23] 王丽夏. 黄浆水的蛹虫草发酵及其功能活性研究[D].南京:南京农业大学, 2017.
WANG L X.Functional activities of soybean whey fermented by Cordyceps militaris SN-18[D].Nanjing:Nanjing Agricultural University, 2017.
[24] 李策. 酸浆中产酸菌分离鉴定及酸浆豆腐的工艺研究[D].南京:南京农业大学, 2017.
LI C.Isolation and identification of acid-producing bacteria from fermented soy whey, and the process of tofu[D].Nanjing:Nanjing Agricultural University, 2017.
[25] 张志衡, 陈振家, 王晓闻, 等.基于酸浆量变化的豆腐蛋白沉淀机理研究[J].大豆科学, 2022, 41(3):345-351.
ZHANG Z H, CHEN Z J, WANG X W, et al.Mechanism of tofu protein precipitation based on acid-pulp content change[J].Soybean Science, 2022, 41(3):345-351.
[26] TU C H, TANG S J, FIDELIS A, et al.Use of kombucha consortium to transform soy whey into a novel functional beverage[J].Journal of Functional Foods, 2019, 52:81-89.
[27] JELEŃ H, MAJCHER M, GINJA A, et al.Determination of compounds responsible for tempeh aroma[J].Food Chemistry, 2013, 141(1):459-465.
[28] CHUA J Y, TAN S J, LIU S Q.The impact of mixed amino acids supplementation on Torulaspora delbrueckii growth and volatile compound modulation in soy whey alcohol fermentation[J].Food Research International, 2021, 140:109901.
[29] 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.
MA Y, GENG W T, WANG J J, et al.Lactic acid bacteria metabolism and formation of food flavor substances[J].China Condiment, 2019, 44(1):159-163;172.
[30] HAZELWOOD L A, DARAN J M, VAN MARIS A J A, et al.The Ehrlich pathway for fusel alcohol production:A century of research on Saccharomyces cerevisiae metabolism[J].Applied and Environmental Microbiology, 2008, 74(8):2259-2266.
[31] 胡欣欣, 蒋立文, 刘嘉, 等.黄浆水酸化过程中有机酸的变化研究[J].农产品加工, 2011(3):74-75; 77.
HU X X, JIANG L W, LIU J, et al.Study on changes of organic acids during acidification of yellow serofluid[J].Farm Products Processing, 2011(3):74-75; 77.
[32] 乔明武, 何人可, 宋莲军, 等.乳酸菌和酵母菌发酵黄浆水制备有机酸工艺优化[J].农产品加工, 2018(17):19-21;28.
QIAO M W, HE R K, SONG L J, et al.Optimal preparation technology of organic acids by lactic acid bacteria and yeast fermentation of yellow pulp water[J].Farm Products Processing, 2018(17):19-21;28.
[33] PICO J, BERNAL J, GÓMEZ M.Wheat bread aroma compounds in crumb and crust:A review[J].Food Research International, 2015, 75:200-215.
[34] 章佳玫, 吴祖芳, 翁佩芳.乳酸菌发酵接骨木果汁品质及挥发性风味物质的变化[J].中国食品学报, 2022, 22(5):291-299.
ZHANG J M, WU Z F, WENG P F.Changes of quality and volatile flavor compounds of elderberry juice fermented by lactic acid bacteria[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(5):291-299.
[35] ZHENG Y, FEI Y T, YANG Y, et al.A potential flavor culture:Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2, 3-butanedione and acetoin[J].Food Microbiology, 2020, 91:103540.
[36] 冯静文. Pichia amenthionina Y的分离鉴定及去除豆腥味研究[D].广州:华南理工大学, 2017.
FENG J W.Isolation of Pichia amenthionina Y and its effect on elimination of beany flavor[D].Guangzhou:South China University of Technology, 2017.
[37] PINO J A, ESPINOSA S, DUARTE C.Characterization of odor-active volatile compounds of jambolan[Syzgium cumini (L.) Skeels]wine[J].Journal of Food Science and Technology, 2022, 59(4):1529-1537.
[38] POLISELI-SCOPEL F H, GALLARDO-CHACÓN J J, JUAN B, et al.Characterisation of volatile profile in soymilk treated by ultra high pressure homogenisation[J].Food Chemistry, 2013, 141(3):2541-2548.
[39] 陈倩莲, 刘仕章, 占仕权, 等.基于HS-SPME-GC-MS和OAV鉴定4种武夷岩茶关键呈香物质[J].食品工业科技, 2023, 44(14):296-303.
CHEN Q L, LIU S Z, ZHAN S Q, et al.Identification of four kind key aroma components of Wuyi rock tea based on HS-SPME-GC-MS and OAV[J].Science and Technology of Food Industry, 2023, 44(14):296-303.
[40] 刘艳萍, 王云, 贾哲, 等.基于GC-MS和多元统计方法分析不同产地金银花挥发性成分的差异[J].中国中药杂志, 2022, 47(20):5508-5519.
LIU Y P, WANG Y, JIA Z, et al.Difference in volatile components of Lonicerae japonicae Flos of different origins:Based on GC-MS and multivariate statistical analysis[J].China Journal of Chinese Materia Medica, 2022, 47(20):5508-5519.
[41] 吴江丽, 曾雪峰, 刘金桂, 等.酸浆中高产酸乳酸菌的筛选及其发酵黄浆水风味特征研究[J].食品与发酵科技, 2022, 58(3):1-8;33.
WU J L, ZENG X F, LIU J G, et al.Screening of high-acid-producing lactic acid bacteria in Suanjiang and study on flavor characteristics of fermented tofu whey[J].Food and Fermentation Science & Technology, 2022, 58(3):1-8;33.
[42] 刘登勇, 赵志南, 吴金城, 等.基于SPME-GC-MS分析熏制材料对熏鸡腿挥发性风味物质的影响[J].食品科学, 2019, 40(24):220-227.
LIU D Y, ZHAO Z N, WU J C, et al.Effects of different smoking materials on volatile flavor compounds in smoked chicken thighs[J].Food Science, 2019, 40(24):220-227.
[43] BAI S, WANG Y R, LUO R M, et al.Formation of flavor volatile compounds at different processing stages of household stir-frying mutton Saozi in the northwest of China[J].LWT, 2021, 139:110735.
[44] MONTANARI C, BARGOSSI E, GARDINI A, et al.Correlation between volatile profiles of Italian fermented sausages and their size and starter culture[J].Food Chemistry, 2016, 192:736-744.
[45] CHAN M Z A, CHUA J Y, TOH M, et al.Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S.cerevisiae for the development of a novel beer beverage[J].Food Microbiology, 2019, 82:541-550.
[46] 张华东, 韩经, 魏晓庆, 等.植物乳杆菌对高产酯酿酒酵母酒精发酵及酯醇代谢的影响[J].中国酿造, 2019, 38(11):85-89.
ZHANG H D, HAN J, WEI X Q, et al.Effects of Lactobacillus plantarum on alcohol fermentation and ester-alcohol metabolism of Saccharomyces cerevisiae with high-yield ester[J].China Brewing, 2019, 38(11):85-89.