[1] 张世伟. 酿酒葡萄微生物群落多样性及其氮代谢通量研究[D].北京:中国矿业大学(北京), 2018.
ZHANG S W.Study on microbial community diversity and the nitrogen metabolism flux of wine grapes[D].Beijing:China University of Mining & Technology (Beijing), 2018.
[2] ALEKLETT K, LEFF J W, FIERER N, et al.Wild plant species growing closely connected in a subalpine meadow host distinct root-associated bacterial communities[J].Peer J, 2015, 3(8):e804.
[3] CHAUDHRY V, REHMAN A, MISHRA A, et al.Changes in bacterial community structure of agricultural land due to long-term organic and chemical amendments[J].Microbial Ecology, 2012, 64(2):450-460.
[4] RENOUF V, CLAISSE O, LONVAUD-FUNEL A.Numeration, identification and understanding of microbial biofilm on grape berry surface[J].Australian Journal of Grape and Wine Research, 2005, 11:316-327.
[5] OCÓN E, GUTIÉRREZ A R, GARIJO P, et al.Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time[J].Food Microbiology, 2010, 27(8):1 023-1 027.
[6] MARTINS G, LAUGA B, MIOT-SERTIER C, et al.Characterization of epiphytic bacterial communities from grapes, leaves, bark and soil of grapevine plants grown, and their relations[J].PLoS One, 2013, 8(8):e73 013.
[7] BOKULICH N A, THORNGATE J H, RICHARDSON P M, et al.Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate[J].Proceedings of the National Academy of Sciences of the United States of America, 2014, 111(1):e139-e148.
[8] 魏玉洁, 邹弯, 马文瑞, 等.应用高通量测序技术研究新疆产区葡萄果实、叶片及果园土壤微生物多样性[J].食品科学, 2018, 39(6):162-170.
WEI Y J, ZOU W, MA W R, et al.Microbial diversity of berries, leaves and soil of grapevine plants grown in Xinjiang analyzed by high-throughput sequencing[J].Food Science, 2018, 39(6):162-170.
[9] RIBÉREAU-GAYON P, DUBOURDIEU D, DONÈCHE B.Handbook of Enology:The Microbiology of Wine and Vinifications[M].New York:John Wiley and Sons, 2006:18-37.
[10] 王伟, 布丽根·加冷别克, 胡晓东, 等.基于高通量测序技术的酿酒葡萄产区土壤微生物多样性[J].新疆农业科学, 2020, 57(5):859-868.
WANG W, BULIGEN J L B K, HU X D, et al.Analysis of the microbial community diversity of soil from wine grape producting area in Xinjiang based on high-throughput sequencing[J].Xinjiang Agricultural Sciences, 2020, 57(5):859-868.
[11] WU L Y, WEN C Q, QIN Y J, et al.Phasing amplicon sequencing on Illumina MiSeq for robust environmental microbial community analysis[J].BMC Microbiology, 2015, 15(1):125.
[12] YOU J, WU G, REN F P, et al.Microbial community dynamics in Baolige oilfield during MEOR treatment, revealed by Illumina MiSeq sequencing[J].Applied Microbiology & Biotechnology, 2016, 100(3):1 469-1 478.
[13] 鲍士旦. 土壤农化分析[M].第三版.北京:中国农业出版社, 2000.
BAO S D.Soil and Agricultural Chemistry Analysis[M].3rd ed.Beijing:China Agricultural Press, 2000.
[14] GREGORY CAPORASO J, KUCZYNSKI J, STOMBAUGH J, et al.QIIME allows analysis of high-throughput community sequencing data[J].Nature Methods, 2010, 7(5):335-336.
[15] WAWRIK B, KERKHOF L, KUKOR J, et al.Effect of different carbon sources on community composition of bacterial enrichments from soil[J].Appl Environ Microbiol, 2005, 71(11):6 776-6 783.
[16] PHILIPPOT L, ANDERSSON S G E, BATTIN T J, et al.The ecological coherence of high bacterial taxonomic ranks[J].Nature Reviews Microbiology, 2010, 8(7):523-529.
[17] 杨敏, 殷绒, 张国涛, 等.基于高通量测序技术的香格里拉葡萄酒产区根际微生物多样性研究[J].云南农业大学学报(自然科学), 2020, 35(3):392-400.
YANG M, YIN R, ZHANG G T, et al.Study on the grape rhizosphere microbial diversity in Shangri-La wine region by high-throughput sequencing technology[J].Journal of Yunnan Agricultural University (Natural Science), 2020, 35(3):392-400.
[18] FIERER N, BRADFORD M A, JACKSON R B.Toward an ecological classification of soil bacteria[J].Ecology, 2007, 88(6):1 354-1 364.
[19] HIRANO S S, UPPER C D.Bacteria in the leaf ecosystem with emphasis on Pseudomonas syringae-a pathogen, ice nucleus, and epiphyte[J].Microbiology and Molecular Biology Reviews, 2000, 64(3):624-653.
[20] PARK J Y, HAN S H, LEE J H, et al.Draft genome sequence of the biocontrol bacterium Pseudomonas putida B001, an oligotrophic bacterium that induces systemic resistance to plant diseases[J].Journal of Bacteriology, 2011, 193(23):6 795-6 796.
[21] 雒晓芳, 陈俊楠, 田丹妮, 等.白色类诺卡氏菌的分离鉴定及其抗菌活性初探[J].中国酿造, 2015, 34(10):58-61.
LUO X F, CHEN J N, TIAN D N, et al.Separation and identification of Nocardioides albus and preliminary research on its antibacterial activity[J].China Brewing, 2015, 34(10):58-61.
[22] GONG A D, DONG F Y, HU M J, et al.Antifungal activity of volatile emitted from Enterobacter asburiae Vt-7 against Aspergillus flavus and aflatoxins in peanuts during storage[J].Food Control, 2019, 106:106 718.
[23] 姜怡, 杨颖, 陈华红, 等.植物内生菌资源[J].微生物学通报, 2005(6):146-147.
JIANG Y, YANG Y, CHEN H H, et al.Plant endophyte resources[J].Microbiology China, 2005(6):146-147.
[24] MAICAS S.The use of alternative technologies to develop malolactic fermentation in wine[J].Applied Microbiology and Biotechnology, 2001, 56(1-2):35-39.
[25] CLAUDIO D, FORMICA J V.Wine Microbiology[M].Taylor and Francis, 2012-06-15.
[26] ZABAT M A,SANO W H,WURSTER J I, et al.Microbial community analysis of sauerkraut fermentation reveals a stable and rapidly established community[J].Foods, 2018, 7(5):77.
[27] RHEE S J, LEE J E, LEE C H.Importance of lactic acid bacteria in Asian fermented foods[J].Microbial Cell Factories, 2011, 10(S1):5.
[28] KIM M J, LEE H W, LEE M E, et al.Mixed starter of Lactococcus lactis and Leuconostoc citreum for extending kimchi shelf-life[J].Journal of Microbiology, 2019, 57(6):479-484.
[29] 周利国. 宁夏银川葡萄酒产区酒酒球菌分离筛选及鉴定[D].杨凌:西北农林科技大学, 2009.
ZHOU L G.The isolation and identification of Oenococcus oeni from Ningxia Yinchuan wine production region[D].Yangling:Northwest A&F University, 2009.
