[1] 张会生. 直投式乳酸菌发酵泡菜技术研究[D]. 南昌:南昌大学, 2019.
ZHANG H S.Optimization of technology of Direct Vat Set pickles fermented by lactic acid bacteria[D].Nanchang:Nanchang University, 2019.
[2] JEONG S H, JUNG J Y, LEE S H, et al.Microbial succession and metabolite changes during fermentation of Dongchimi, traditional Korean watery kimchi[J]. International Journal of Food Microbiology, 2013, 164(1):46-53.
[3] JUNG J Y, LEE S H, KIM J M, et al.Metagenomic analysis of kimchi, a traditional Korean fermented food[J]. Applied and Environmental Microbiology, 2011, 77(7):2 264-2 274.
[4] 刘长蕾, 苗乘源, 文宇萍, 等.东北酸菜和朝鲜族辣白菜发酵过程中微生物的变化[J]. 东北农业科学, 2019, 44(3):74-77;82.
LIU C L, MIAO C Y, WEN Y Q, et al.Changes of microorganism in pickled cabbage and kimchi fermentation[J].Journal of Northeast Agricultural Sciences, 2019, 44(3):74-77;82.
[5] LIANG H, CHEN H, JI C F, et al.Dynamic and functional characteristics of predominant species in industrial Paocai as revealed by combined DGGE and metagenomic sequencing[J]. Frontiers in Microbiology, 2018, 9:02416.
[6] PARK S E, YOO S A, SEO S H, et al.GC-MS based metabolomics approach of kimchi for the understanding of Lactobacillus plantarum fermentation characteristics[J]. LWT-Food Science and Technology, 2016, 68:313-321.
[7] JEONG S H, LEE H J, JUNG J Y, et al.Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation[J]. International Journal of Food Microbiology, 2013, 160(3):252-259.
[8] JUNG J Y, LEE S H, JIN H M, et al.Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation[J]. International Journal of Food Microbiology, 2013, 163(2-3):171-179.
[9] ZHAO N, ZHANG C C, YANG Q, et al.Selection of taste markers related to lactic acid bacteria microflora metabolism for Chinese traditional Paocai:A gas chromatography-mass spectrometry-based metabolomics approach[J]. Journal of Agricultural and Food Chemistry, 2016, 64(11):2 415-2 422.
[10] PEREIRA G V D, NETO D P D, JUNQUEIRA A C D, et al.A review of selection criteria for starter culture development in the food fermentation industry[J]. Food Reviews International, 2020, 36(2):135-167.
[11] CHANG J Y, CHANG H C.Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter[J].Journal of Food Science, 2010, 75(2):M103-M110.
[12] SAKAI M, NAGANO M, OHTA H, et al.Salt-reduced Takanazuke produced with an isolated starter strain[J]. Food Science and Technology Research, 2014, 20(4):749-753.
[13] 徐丹萍, 蒲彪, 刘书亮, 等.不同发酵方式的泡菜挥发性成分分析[J].食品科学, 2015, 36(16):94-100.
XU D P, PU B, LIU S L, et al.Analysis of volatile components in pickles fermented with different starter cultures[J].Food Science, 2015, 36 (16):94-100.
[14] JUNG J Y, LEE S H, LEE H J, et al.Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation[J]. International Journal of Food Microbiology, 2012, 153(3):378-387.
[15] YAN P M, XUE W T, TAN S S, et al.Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese Paocai[J].Food Control, 2008, 19(1):50-55.
[16] XIA Y J, LIU X F, WANG G Q, et al.Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle[J].Food Control, 2017, 78:126-131.
[17] RABIE M A, SILIHA H, EL-SAIDY S, et al.Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria[J].Food Chemistry, 2011, 129(4):1 778-1 782.
[18] PENAS E, FRIAS J, SIDRO B, et al.Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut[J].Food Chemistry, 2010, 123(1):143-150.
[19] JUNG J Y, LEE S H, JEON C O.Kimchi microflora:History, current status, and perspectives for industrial kimchi production[J].Applied Microbiol Biotechnol, 2014, 98(6):2 385-2 393.
[20] CHANG J Y, CHANG H C.Growth inhibition of foodborne pathogens by kimchi prepared with bacteriocin-producing starter culture[J].Journal of Food Science, 2011, 76(1):M72-M78.
[21] TOLONEN M, RAJANIEMI S, PIHLAVA J M, et al.Formation of nisin, plant-derived biomolecules and antimicrobial activity in starter culture fermentations of sauerkraut[J].Food Microbiology, 2004, 21(2):167-179.
[22] RAO Y, CHANG W, XIANG W L, et al.Screening and performance of Lactobacillus plantarum E11 with bacteriocin-like substance secretion as fermentation starter of Sichuan pickle[J].Journal of Food Safety, 2013, 33(4):445-452.
[23] KIM Y C, JUNG E Y, KIM H J, et al.Improvement of kimchi fermentation by using acid-tolerant mutant of Leuconostoc mesenteroides and aromatic yeast Saccharomyces fermentati as starters[J].Journal of Microbiology and Biotechnology, 1999, 9(1):22-31.
[24] JIA B H, ZHONG X T, YUAN C H, et al.Screening of Lactobacillus plantarum LPM21 with F1F0-ATPase β-subunit mutation used as probiotics adjunct in Sichuan pickle[J].Food Science and Technology Research, 2013, 19(6):1 045-1 050.
[25] MCDONALD L C, SHIEH D H, FLEMING H P, et al.Evaluation of malolactic-deficient strains of Lactobacillus plantarum for use in cucumber fermentations[J].Food Microbiology, 1993, 10(6):489-499.
[26] BEGANOVIC′J, PAVUNC A L, GJURACIC K, et al.Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954[J].Journal of Food Science, 2015, 76(2):M124-M129.
[27] XIONG T, SONG S H, HUANG X H, et al.Screening and identification of functional Lactobacillus specific for vegetable fermentation[J].Journal of Food Science, 2013, 78(1):M84-M89.
[28] CHO S Y, PARK M J, KIM K M, et al.Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi[J].Food Science and Biotechnology, 2011, 20(2):403-408.
[29] CHO S K, EOM H J, MOON J S, et al.An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars[J].International Journal of Food Microbiology, 2014, 170:61-64.
[30] HAN X, YI H, ZHANG L, et al.Improvement of fermented Chinese abbage characteristics by selected starter cultures[J].Journal of Food Science, 2014, 79(7):M1 387-M1 392.
[31] XIANG W L, ZHANG N D, LU Y, et al.Effect of Weissella cibaria co-inoculation on the quality of Sichuan pickle fermented by Lactobacillus plantarum[J].LWT-Food Science and Technology, 2020, 121:108 975.
[32] 孙小静, 王雪雅, 蓬桂华, 等.不同辣椒品种对辣椒酱发酵品质的影响[J].中国酿造, 2017, 36(9):55-59.
SUN X J, WANG X Y, PENG G H, et al.Effects of different chilli varieties on the fermentation quality of chili sauce[J].China Brewing, 2017, 36(9):55-59.
[33] 时永杰.乳酸菌发酵辣椒酱菌种的筛选及系列辣椒酱产品的研发[D].石河子:石河子大学, 2013.
SHI Y J.The separetion of LAB for fermented chili sauce and series chili sauce product research[D].Shihezi:Shihezi University, 2013.
[34] 纪晓燚.优良乳酸菌的筛选及其发酵蔬菜的应用研究[D].杭州:浙江大学, 2014.
JI X Y.Selection of excellent lactic acid bacteria and its application in vegetable fermentation[D].Hangzhou:Zhejiang University, 2014.
[35] 卢沿钢.胭脂萝卜纯种发酵泡菜及其保藏方式的研究[D].重庆:西南大学, 2013.
LU Y G.Study on the pure fermenting pickles and storage methods of carmine radish[D].Chongqing:Southwest University, 2013.
[36] MHEEN T I, KWON T W.Effect of temperature and salt concentration on kimchi fermentation[J].Korean Journal of Food Science & Technology, 1984, 16(4):443-450.
[37] 柳建华. 凉薯泡菜发酵工艺优化、对比及风味分析[D].昆明:昆明理工大学, 2016.
LIU J H.The Optimization, contrast and flavor analysis of Pachyrhizus erosus pickle fermentation process[D].Kunming:Kunming University of Science and Technology, 2016.
[38] XIONG T, LI J, LIANG F, et al.Effects of salt concentration on Chinese sauerkraut fermentation[J].LWT-Food Science and Technology, 2016, 69:169-174.
[39] ZHANG Q S, CHEN G, SHEN W, et al.Microbial safety and sensory quality of instant low-salt Chinese Paocai[J].Food Control, 2016, 59:575-580.
[40] AHMADSAH L S F, MIN S G, HAN S K, et al.Effect of low salt concentrations on microbial changes during kimchi fermentation monitored by PCR-DGGE and their sensory acceptance[J].Journal of Microbiology & Biotechnology, 2015, 25(12):2 049-2 057.
[41] CAO J L, YANG J X, HOU Q C, et al.Assessment of bacterial profiles in aged, home-made Sichuan Paocai brine with varying titratable acidity by PacBio SMRT sequencing technology[J].Food Control, 2017, 78:14-23.
[42] KIM K B, AN D G, HWANG S Y, et al.Quality characteristics of radish pickle added with different amounts of white wine[J].Culinary Science and Hospitality Research, 2015, 21(4):72-85.
[43] PARK W P, CHANG D K.Kimchi quality affected by the addition of grapefruit seed extract powder[J].Korean Journal Food Preservation, 2003, 10:288-292.
[44] WEE J H, PARK K H.Retardation of kimchi fermentation and growth inhibition of related microorganisms by tea catechins[J].Korean Journal of Food Science and Technology, 1997, 29(6):1 035-1 058.
[45] KIM H S, KIM G J.Effects of the feeding Hijikia fusiforme (Harvey) Okamura on lipid composition of serum in dietary hyperlipidemic rats[J].Journal Korean Society of Food and Nutrition, 1998, 27:718-723.
[46] LEYVA SALAS M, MOUNIER J, VALENCE F, et al.Antifungal microbial agents for food biopreservation-A review[J].Microorganisms, 2017, 5(3):37.
[47] CHOI M H, PARK Y H.Selective control of lactobacilli in kimchi with nisin[J].Letters in Applied Microbiology, 2010, 30(3):173-177.
[48] CHOI S Y.Inhibitory effect of nisin upon kimchi fermentation[J].Korean Journal Applied Microbiology Biotechnology, 1990, 18:620-623.
[49] 蒋和体, 刘晓丽.四川泡菜微生态保藏技术研究[J].食品与发酵工业, 2004, 30(1):134-135.
JIANG H T, LIU X L.Research on sichuan pickle micro-ecological preservation technology[J].Food and Fermentation Industries, 2004, 30(1):134-135.
[50] 吴锦铸, 余小林, 李筱瑜.延长泡菜和酸菜保质期的研究[J].食品与发酵工业, 1999, 25(3):39-42.
WU J T, YU X L, LI X Y.Study on extending the shelf life of pickled vegetables[J].Food and Fermentation Industries, 1999, 25(3):39-42.
[51] PARK J G, KIM J H, PARK J N, et al.The effect of irradiation temperature on the quality improvement of kimchi, Korean fermented vegetables, for its shelf stability[J].Radiation Physics and Chemistry, 2008, 77(4):497-502.
[52] BAO R, FAN A P, HU X, et al.Effects of high pressure processing on the quality of pickled radish during refrigerated storage[J].Innovative Food Science & Emerging Technologies, 2016, 38:206-212.
[53] ZHAO N, GE L, HUANG Y, et al.Impact of cold plasma processing on quality parameters of packaged fermented vegetable (radish Paocai) in comparison with pasteurization processing:Insight into safety and storage stability of products[J].Innovative Food Science & Emerging Technologies, 2020, 60:102 300.
