[1] 王金丹. 百合多糖的提取方法研究进展[J].农业科技与装备,2019(2):67-68.
WANG J D.Research progress on extraction method of lily polysaccharide[J].Agricultural Science & Technology and Equipment,2019(2):67-68.
[2] 史俊祥. 麸皮多糖微生物发酵制备及其粗制品抗氧化活性的研究[D].呼和浩特:内蒙古农业大学,2017.
SHI J X.Research on the microbial fermentation of weat bran polysaccharide and the antioxidant activity of crude polysaccharide[D].Hohhot:Inner Mongolia Agricultural University,2017.
[3] 刘平平, 李萌,王昌涛,等.仙人掌多糖发酵提取工艺优化及其抗炎功效研究[J].食品工业科技,2018,39(24):216-221.
LIU P P,LI M,WANG C T,et al.Optimization of fermentation process of Opuntia dillenii polysaccharide and its anti-inflammatory efficacy[J].Science and Technology of Food Industry,2018,39(24):216-221.
[4] SUN Y,HOU S,SONG S,et al.Impact of acidic,water and alkaline extraction on structural features,antioxidant activities of Laminaria japonica polysaccharides[J].International Journal of Biological Macromolecules,2018,112:985-995.
[5] 李巧珍. 产活性多糖猴头菌株筛选及其生长过程中代谢产物的研究[D].重庆:西南大学,2012.
LI Q Z.Screening of Hericium erinaceus strains with high active polysaccharide productivity and research on its metabolites harvested at different developmental stages[D].Chongqing:Southwest Universitythesis,2012.
[6] 董玉玮, 周洁,苗敬芝,等.灵芝在牛蒡固体培养基中发酵工艺优化及菌丝多糖的体外抗氧化活性[J].食品科学,2019,40(10):157-164.
DONG Y W,ZHOU J,MIAO J Z,et al.Production and in vitro antioxidant activity of mycelial polysaccharide from Ganoderma lucidum utilizing burdock (Arctium lappa L.) root under optimized solid-state fermentation conditions[J].Food Science,2019,40(10):157-164.
[7] 蔡慧农,郭彩华,陈锦芳,等.海洋放线菌胞外多糖发酵工艺及其条件研究[J].海洋科学,2003(7):75-80.
CAI H N,GUO C H,CHEN J F,et al.Study on fermentation technology and conditions of Marine actinomycetes exopolysaccharide[J].Marine Sciences,2003(7):75-80.
[8] 张雪梅, 魏玉西,高翔,等.菲律宾蛤仔发酵制备粗多糖的菌种筛选及其抗肿瘤活性研究[J].核农学报,2018,32(11):2 187-2 194.
ZHANG X M,WEI Y X,GAO X,et al.Screening of strains for preparation of crude polysaccharides from fermented Ruditapes philippinarum and anti-tumor activity of crude polysaccharides[J].Journal of Nuclear Agricultural Sciences,2018,32(11):2 187-2 194.
[9] 苏贵龙. 益生菌FGM发酵对黄芪根、茎、叶主要活性成分含量的影响研究[D].北京:中国农业科学院,2017.
SU G L.The Effect of fermentation with FGM strain on the main active ingredients in astragalus root,stem and leaf[D].Beijing:Chinese Academy of Agricultural Sciences,2017.
[10] 朱至.Lactobacillus kefiranofaciens发酵法生产开菲尔多糖[D].无锡:江南大学,2008.
ZHU Z.Kefiran fermentative production by Lactobacillus kefiranofaciens[D].Wuxi:Jiangnan University,2008.
[11] 刘袆帆,吴戈仪,吴继红.响应面优化乳酸菌柚子核共发酵体系中多肽的制备[J].农产品加工,2020,(13):5-10;13.
LIU H F,WU G Y,WU J H.Optimization of preparation of polypeptides from lactobacillus and grapefruit core Co-fermentation system by response surface methodology[J].Farm Products Processing,2020,(13):5-10;13.
[12] 盛悦. 猴头菌生物转化玉米蛋白粉发酵产物中多糖的分离及活性研究[D].长春:吉林农业大学,2017.
SHENG Y.Study on the separation and activity evaluation of polysaccharides from the fermentation products of Hericium erinaceus[D].Changchun:Jilin Agricultural University,2017.
[13] 裴智鹏,郑雪艳,何冰芳,等.灵芝-黄芪双向发酵菌质多糖的分离纯化及生物活性研究[J].生物加工程,2019,17(5):521-529.
PEI Z P,ZHENG X Y,HE B F,et al.Isolation,identification and immunological activity of polysaccharides from Ganoderma-Astragalus bidirectional fermentation[J].Chinese Journal of Bioprocess Engineering,2019,17(5):521-529.
[14] 王丹, 袁永俊,谭青云,等.不同菌种发酵对铁皮石斛多糖及其生物活性的影响[J].中国调味品,2019,44(9):39-43.
WANG D,YUAN Y J,TAN Q Y,et al.Effects of different strains fermentation on polysaccharide and biological activity of Dendrobium candidum[J].China Condiment,2019,44(9):39-43.
[15] 张倩茹. 玉米芯多糖的菌酶协同发酵工艺及其体外活性研究[D].呼和浩特:内蒙古农业大学,2018.
ZHANG Q R.Fermentation of corncob by microorganism and enzyme to produce polysaccharides and its in vitro activity[D].Hohhot:Inner Mongolia Agricultural University,2018.
[16] 尚利明. 黄芪多糖的发酵提取工艺优化及其对小鼠树突状细胞体外成熟的影响[D].北京:中国农业科学院,2014.
SHANG L M.Optimizing process parameters for astragalus polysaccharide by fermentation and effect of fermented astragalus polysaccharide on the maturation of dendritic cellsin mice in vitro[D].Beijing:Chinese Academy of Agricultural Sciences,2014.
[17] 赵俊杰. 香菇液体发酵及多糖提取工艺研究[D].郑州:郑州大学,2014.
ZHAO J J.Research on the process of mushroom fermentation and its polysaccharide extraction[D].Zhengzhou:Zhengzhou University,2014.
[18] 鲁青, 严美婷,张超凤,等.微生物发酵技术同步提取青钱柳多糖和黄酮[J].食品与发酵工业,2019,45(11):113-117.
LU Q,YAN M T,ZHANG C F,et al.Synchronous extraction of Cyclocarya paliurus polysaccharides and flavonoids by microbial fermentation[J].Food and Fermentation Industries,2019,45(11):113-117.
[19] 王玮. 混合菌种发酵花生粕制备多糖和抗氧化肽的工艺研究[D].济南:山东师范大学,2014.
WANG W.The Study of mixed bacteria fermented peanut meal for preparation of peanut polysaccharide and antioxidant peptides[D].Jinan:Shandong Normal University,2014.
[20] 王文文, 王园,郝希然,等.发酵麸皮多糖对大鼠组织细胞因子含量及盲肠菌群结构的影响[J].动物营养学报,2019,31(6):2 865-2 874.
WANG W W,WANG Y,HAO X R,et al.Effects of fermented wheat bran polysaccharides on tissue cytokine contents and caecal microflora structure of rats[J].Chinese Journal of Animal Nutrition,2019,31(6):2 865-2 874.
[21] 周笑犁, 卢颖,朱坤珑,等.刺梨果渣多糖的发酵制备工艺优化及其抗氧化活性研究[J].食品研究与开发,2019,40(14):24-29.
ZHOU X L,LU Y,ZHU K L,et al.Optimization of polysaccharide from rosa Roxburghii tratt pomace by fermentation and its antioxidant activity[J].Food Research and Development,2019,40(14):24-29.
[22] 彭博, 林维宣,王玉萍.发酵法提取枸杞中多糖[J].中国酿造,2008,(19):53-56.
PENG B,LIN W X,WANG Y P.Extraction of polysaccharide from Medlar by fermentation[J].China Brewing,2008,(19):53-56.
[23] 郭欣, 郭萌.酵母发酵法提高黑木耳多糖溶出率的工艺优化[J].盐城工学院学报(自然科学版),2020,33(1):67-73.
GUO X,GUO M.Process optimization for improving the dissolution rate of Auricularia auricula polysaccharide by yeast fermentation method[J].Journal of Yancheng Institute of Technology (Natural Science Edition),2020,33(1):67-73.
[24] Hong Gao,W.-Y.G.Optimization of polysaccharide and ergosterol production from Agaricus brasiliensis by fermentation process[J].Biochemical Engineering Journal,2007:33 202-210.
[25] 张敏. 木耳黑色素的发酵制备及其抗氧化活性[D].温州:温州大学,2015.
ZHANG M.Production and antioxidant activityof melanin by submerged fermentation of Auricularia auricula[D].Wenzhou:Wenzhou University,2015.
[26] 盛龙. 普鲁兰多糖生物合成的关键影响因素及其机理研究[D].无锡:江南大学,2015.
SHENG L.The study of key factors and mechanism of pullulan biosynthesis[D].Wuxi:Jiangnan University,2015.
[27] LIN J H,YANG S S.Mycelium and polysaccharide production of Agaricus blazei Murrill by submerged fermentation[J].Journal of Microbiology Immunology,and Infection,2006,39:98-108.
[28] 兰蓉, 张震,吴迪,等.白灵菇多糖液体发酵工艺的优化[J].中国食用菌,2010,29(2):42-44.
LAN R,ZHANG Z,WU D,et al.Optimization of the liquid fermentation technology of Pleurotus ferulae polysaccharide[J].Edible Fungi of China,2010,29(2):42-44.
[29] 郭霞. 桑黄发酵过程优化及其多糖代谢调控研究[D].重庆:西南大学,2010.
GUO X.Fermentation process optimization of Phellinus igniarius and metabolic regulation of its polysaccharides[D].Chongqing:Southwest University,2010.
[30] 董玉玮,蒋如梦,苗敬芝,等.牛蒡皮固体培养灵芝多糖对慢性炎性痛小鼠的影响[J].食品研究与开发,2019,40(12):25-32.
DONG Y W,JIANG R M,MIAO J Z,et al.Effect of Arctium lappa L.peel solid culture of Ganoderma lucidum polysaccharide on chronic inflammatory pain in mice[J].Food Research and Development,2019,40(12):25-32.
[31] 辛燕花,杨丹,刘阳,等.灵芝-银杏双向固体发酵抗氧化性优化及活性物质的研究[J].安徽农学通报,2018,24(10):14-17;34.
XIN Y H,YANG D,LIU Y,et al.Study on the antioxidative optimization and active substances of Ganoderma iucidum and ginkgo biloba bi-directional solid fermentation[J].Anhui Agricultural Science Bulletin,2018,24(10):14-17;34.
[32] 曾化伟, 郑惠华,陈惠,等.微生物多糖的生物合成及代谢工程研究进展[J].陕西理工学院学报(自然科学版),2015,31(4):49-58.
ZENG H W,ZHEGN H H,CHEN H,et al.Progress in research on biosynthesis and metabolic engineering of microbial polysaccharides[J].Journal of Shaanxi University of Technology (Natural Science Edition),2015,31(4):49-58.
[33] 李欧. Paenibacillus elgii B69胞外多糖结构鉴定及生物合成途径研究[D].杭州:浙江大学,2014.
LI O.Structural characterization and identification of biosynthetic pathway of theexopolysaccharide from Paenibacillus elgii B69[D].Hangzhou:Zhejiang University,2014.
[34] 李梦娇. 灵芝碳代谢途径中UDP葡萄糖焦磷酸化酶和磷酸葡萄糖变位酶基因功能研究[D].南京:南京农业大学,2015.
LI M J.Functional analysis of udp-glucose pyrophosphorylase and phosphoglucomutase in the carbon metabolism of Ganoderma lucidum[D].Nanjing:Nanjing Agricultural University,2015.
[35] 邢占厂. 茶树菇多糖作为烟草保润剂的研究[D].昆明:云南大学,2014.
XING Z C.Study on the Agrocybe aegerita polysaccharide as Cigarette humectant[D].Kunming:Yunnan University,2014.
[36] WILLIS L M,WhITFIELD C.Structure,biosynthesis,and function of bacterial capsular polysaccharides synthesized by ABC transporter-dependent pathways[J].Carbohydr Res,2013,378(Complete):35-44.
[37] 张晓波. 毛酸浆多糖的制备及降血糖活性研究[D].广州:华南理工大学,2017.
ZAHGN X B.Preparation of Physalis pubescens L.polysaccharides and its hyperglycemic activities in STZ-induced diabetes mice[D].Guangzhou:South China University of Technology,2017.
[38] 冯炘, 王珣,解玉红.微生物发酵对玉米秸秆多糖产量及基本结构特征影响[J].食品工业科技,2018,39(3):101-105.
FENG X,WANG X,XIE Y H.Effect of microbial fermentation on yield and structural characteristics of polysaccharide from corn stalk[J].Science and Technology of Food Industry,2018,39(3):101-105.
[39] 高鹤. 植物乳杆菌发酵对苦瓜及其多糖组分的理化性质与降血糖功能的影响[D].南昌:南昌大学,2019.
GAO H.Effects of Lactobacillus plantarum fermentation on the-physicochemical properties and anti-diabetic activities of Momordica charantia and its polysaccharides[D].Nanchang:Nanchang University,2019.
[40] 罗娟. 超声波对枯草芽孢杆菌液态发酵豆粕及其产物功能特性的影响[D].镇江:江苏大学,2016.
LUO J.Effect of ultrasound on liquid-state fermentation of soybean meal byBacillus subtilis and functional activity of fermentation products[D].Zhenjiang:Jiangsu University,2016.
[41] 于婷, 李鹏飞,李雪,等.发酵桔梗醇提取物降血糖作用的研究[J].食品研究与开发,2016,37(10):19-22.
YU T,LI P F,LI X,et al.Study on hypoglycemic activity of Platycodon grandiflorum alcohol extract[J].Food Research and Development,2016,37(10):19-22.
