[1] 李月明, 张根生. 乳酸菌在发酵肉制品中的应用研究进展[J]. 肉类研究, 2022, 36(10):51-56.
LI Y M, ZHANG G S. Recent progress on the application of lactic acid bacteria in fermented meat products[J]. Meat Research, 2022, 36(10):51-56.
[2] WANG X H, ZHANG Y L, REN H Y, et al. Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing[J]. LWT, 2018, 90:108-115.
[3] PATRIGNANI F, IUCCI L, VALLICELLI M, et al. Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns[J]. Meat Science, 2007, 75(4):676-686.
[4] WANG Y B, LI F, CHEN J, et al. High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham[J]. Food Microbiology, 2021, 94:103643.
[5] DENG J Y, XU H, LI X M, et al. Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage[J]. LWT, 2022, 171:114067.
[6] 余翔. 金华火腿现代化发酵工艺中微生物区系研究[D]. 重庆: 西南农业大学, 2005.
YU X. Research on microflora in the modern fermentation process of Jinhua ham[D]. Chongqing: Southwest Agricultural University, 2005.
[7] 黄艾祥. 云南干腌火腿品质特征形成与微生物作用研究[D]. 重庆: 西南大学, 2006.
HUANG A X. Study on The formation of quality traits and microbial roles of Yunnan dry cured ham[D]. Chongqing: Southwestern University, 2006.
[8] CAI J M, XING L J, ZHANG W G, et al. Selection of potential probiotic yeasts from dry-cured Xuanwei ham and identification of yeast-derived antioxidant peptides[J]. Antioxidants, 2022, 11(10):1970.
[9] 万晶莹. 传统宣威火腿酵母菌的筛选及对发酵香肠品质的影响[D]. 大连: 大连工业大学, 2022.
WAN J Y. Screening yeast from traditional Xuanwei ham and its effect on fermented sausage quality[D]. Dalian: Dalian Polytechnic University, 2022.
[10] 龚小会. 酵母产香特性及其对发酵肉制品风味品质的影响研究[D]. 贵阳:贵州大学, 2023.
GONG X H. Research on aroma-producing properties of yeast and its effect on flavor quality of fermented meat products[D]. Guiyang: Guizhou University, 2023.
[11] 张诗意, 唐楠, 黄攀, 等. 威宁火腿中微生物的分离鉴定及其耐受特性[J]. 肉类研究, 2019, 33(8):12-17.
ZHANG S Y, TANG N, HUANG P, et al. Isolation, identification and tolerance characteristics of microorganisms from Weining ham[J]. Meat Research, 2019, 33(8):12-17.
[12] ZHOU C Y, XIA Q, DU L H, et al. Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham[J]. Critical Reviews in Food Science and Nutrition, 2023, 63(27):8781-8795.
[13] ZHANG J, ZHAO K, LI H H, et al. Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study[J]. Frontiers in Microbiology, 2023, 14:1124770.
[14] 孟培阳. 发酵香肠的研究现状及发展趋势[J]. 食品安全导刊, 2021(18):150-151.
MENG P Y. Research status and development trend of fermented sausage[J]. China Food Safety Magazine, 2021(18):150-151.
[15] WANG Z L, WANG Z X, JI L L, et al. A review: Microbial diversity and function of fermented meat products in China[J]. Frontiers in Microbiology, 2021, 12:645435.
[16] WEN R X, YIN X Y, HU Y Y, et al. Technological properties and flavour formation potential of yeast strains isolated from traditional dry fermented sausages in Northeast China[J]. LWT, 2022, 154:112853.
[17] LI X G, KONG B H, WEN R X, et al. Flavour compensation role of yeast strains in reduced-salt dry sausages: Taste and odour profiles[J]. Foods, 2022, 11(5):650.
[18] 张雅琳. 川味香肠发酵过程菌群结构变化与组胺生成相关性的研究[D]. 成都: 成都大学, 2020.
ZHANG Y L. Study on the correlation between microbial community structure changing and histamine production of Sichuan-flavor sausage during fermentation[D]. Chengdu: Chengdu University, 2020.
[19] 张聪, 林叶新. 侗族发酵肉制品的研究现状及展望[J]. 现代食品, 2022, 28(16): 34-38.
ZHANG C, LIN Y X. Research status and prediction of Chinese dong traditional fermented meat products[J]. Modern Food, 2022, 28(16): 34-38.
[20] ZHONG A A, CHEN W, DUAN Y F, et al. The potential correlation between microbial communities and flavors in traditional fermented sour meat[J]. LWT, 2021, 149:111873.
[21] MI R F, CHEN X, XIONG S Y, et al. Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition[J]. Food Science and Human Wellness, 2021, 10(2):231-240.
[22] 周才琼, 李艳芳, 杜木英. 渝黔地区传统酸肉发酵过程中微生物区系研究[J]. 食品工业科技, 2010, 31(4):171-175.
ZHOU C Q, LI Y F, DU M Y. Study on microbial flora of traditionalfermentative sour meat in YU-QIAN district[J]. Science and Technology of Food Industry, 2010, 31(4):171-175.
[23] 张雨薇. 牦牛酸肉发酵剂的开发及其对牦牛酸肉的品质影响[D]. 雅安: 四川农业大学, 2023.
ZHANG Y W. Development of yak sour meat starter and its influence on the quality of yak sour meat[D]. Yaan: Sichuan Agricultural University, 2023.
[24] 于杜, 周锦悦, 陈圆圆, 等. 湘西酸肉中降解亚硝酸盐菌种的筛选与鉴定[J]. 湖南农业科学, 2023(9):1-7.
YU D, ZHOU J Y, CHEN Y Y, et al. Screening and identification of nitrite-degrading strains in Xiangxi sour meat[J]. Hunan Agricultural Sciences, 2023(9):1-7.
[25] 王正莉, 王卫, 陈林, 等. 传统腌腊肉制品中微生物多样性研究进展[J]. 食品研究与开发, 2021, 42(8):202-206.
WANG Z L, WANG W, CHEN L, et al. Advances in the study of microbial diversity in traditional cured meat products[J]. Food Research and Development, 2021, 42(8):202-206.
[26] 张秋会, 王晗, 祝超智, 等. 自然发酵腊肉中酵母菌的分离鉴定及其发酵特性研究[J]. 食品与发酵工业, 2022, 48(14): 113-117.
ZHANG Q H, WANG H, ZHU C Z, et al. Isolation and identification of yeast from natural fermented Chinese bacon and its fermentation characteristics[J]. Food and Fermentation Industries, 2022, 48(14): 113-117.
[27] 许艳丰, 陈瑶, 刘艳, 等. 发酵肉用耐高温酵母菌的筛选与鉴定[J]. 肉类工业, 2019(5):32-35.
XU Y F, CHEN Y, LIU Y, et al. Screening and identification of thermostable yeasts for fermented meat[J]. Meat Industry, 2019(5):32-35.
[28] 崔文明, 杨书婷, 张秋会, 等. 信阳黑猪腊肉的微生物多样性分析及优势菌分离鉴定[J]. 食品安全质量检测学报, 2023, 14(14): 59-67.
CUI W M, YANG S T, ZHANG Q H, et al. Microbial diversity analysis and dominant microorganisms identification and isolation of Xinyang black pig bacon[J]. Journal of Food Safety and Quality, 2023, 14(14): 59-67.
[29] 王松, 唐林, 郭柯宇, 等. 四川腊肉中酵母菌多样性及其特性研究[J]. 中国食品学报, 2023, 23(4):334-344.
WANG S, TANG L, GUO K Y, et al. Studies on the diversity and technological properties of yeast isolated from Sichuan bacon[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(4):334-344.
[30] 左瑶, 朱联旭, 路宏朝, 等. 镇巴腊肉生产过程中微生物组成及多样性变化[J]. 肉类研究, 2023, 37(5):1-10.
ZUO Y, ZHU L X, LU H Z, et al. Changes in microbial composition and diversity during the production of Zhenba bacon[J]. Meat Research, 2023, 37(5):1-10.
[31] DEVANTHI P V P, GKATZIONIS K. Soy sauce fermentation: Microorganisms, aroma formation, and process modification[J]. Food Research International, 2019, 120:364-374.
[32] 王敏. 发酵香肠及其发酵剂的研究进展[J]. 江苏调味副食品, 2013, 30(3):4-9.
WANG M. The research advances of fermented sausages and its starter culture[J]. Jiangsu Condiment and Subsidiary Food, 2013, 30(3):4-9.
[33] PEREA-SANZ L, PERIS D, BELLOCH C, et al. Debaryomyces hansenii metabolism of sulfur amino acids as precursors of volatile sulfur compounds of interest in meat products[J]. Journal of Agricultural and Food Chemistry, 2019, 67(33):9335-9343.
[34] 龙强, 聂乾忠, 刘成国. 发酵肉制品功能性发酵剂研究现状[J]. 食品科学, 2016, 37(17):263-269.
LONG Q, NIE Q Z, LIU C G. State of the art of functional starters for fermented meat products[J]. Food Science, 2016, 37(17):263-269.
[35] 刘英丽, 杨梓妍, 万真, 等. 发酵剂对发酵香肠挥发性风味物质形成的作用及影响机制研究进展[J]. 食品科学, 2021, 42(11):284-296.
LIU Y L, YANG Z Y, WAN Z, et al. Progress in understanding the effect and mechanism of starter cultures on the formation of volatile flavor compounds in fermented sausage[J]. Food Science, 2021, 42(11):284-296.
[36] CORRAL S, SALVADOR A, BELLOCH C, et al. Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation[J]. Food Control, 2015, 47:526-535.
[37] LI L, BELLOCH C, FLORES M. Short-term changes in aroma-related volatiles in meat model: Effect of fat and D. hansenii inoculation[J]. Foods, 2023, 12(12):2429.
[38] GUO B R, WU Q, JIANG C C, et al. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat[J]. Food Microbiology, 2024, 119:104447.
[39] OLESEN P T, STAHNKE L H. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces[J]. Meat Science, 2000, 56(4):357-368.
[40] 兰沁洁, 宋杰, 陈沫, 等. 乳酸菌和酵母菌复配发酵对羊肉香肠食用品质的影响[J]. 食品与发酵工业, 2024, 50(6): 24-31.
LAN Q J, SONG J, CHEN M, et al. Effect of compound fermentation of lactic acid bacteria and yeast on eating quality of mutton sausages[J]. Food and Fermentation Industries, 2024, 50(6): 24-31.
[41] ZHANG Q H, SHEN J L, MENG G G, et al. Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China[J]. Journal of the Science of Food and Agriculture, 2024, 104(2):883-891.
[42] YANG X Y, XIAO S, WANG J H. Debaryomyces hansenii strains from traditional Chinese dry-cured ham as good aroma enhancers in fermented sausage[J]. Fermentation, 2024, 10(3):152.
[43] SIMONCINI N, VIRGILI R, SPADOLA G, et al. Autochthonous yeasts as potential biocontrol agents in dry-cured meat products[J]. Food Control, 2014, 46:160-167.
[44] SIMONCINI N, PINNA A, TOSCANI T, et al. Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams[J]. International Journal of Food Microbiology, 2015, 212:25-33.
[45] PEROMINGO B, ANDRADE M J, DELGADO J, et al. Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products[J]. Food Microbiology, 2019, 82:269-276.
[46] ANDRADE M J, THORSEN L, RODRÍGUEZ A, et al. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products[J]. International Journal of Food Microbiology, 2014, 170:70-77.
[47] IACUMIN L, MANZANO M, ANDYANTO D, et al. Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production[J]. Food Microbiology, 2017, 62:188-195.
[48] 赵剑雷. 发酵蓝莓酒中不同酵母菌间相互作用机制初步研究[D]. 贵阳: 贵州大学, 2023.
ZHAO J L. A preliminary study on the interaction mechanism between different yeasts in fermented blueberry wine[D]. Guiyang: Guizhou University, 2023.
[49] 张晓靖. 发酵酸鱼关键特征风味物质的确定及生香酵母对其改善作用的研究[D]. 无锡: 江南大学, 2024.
ZHANG X J. Study on the determination of characteristic aroma substances of fermented sour fish and the improvement effect of aroma-producing yeast on it[D]. Wuxi: Jiangnan University, 2024.
[50] 张秋会, 孟高歌, 王晗, 等. 腊肉源酵母菌对发酵牛肉品质特性的影响[J]. 现代食品科技, 2024, 40(4):55-63.
ZHANG Q H, MENG G G, WANG H, et al. Effects of cured meat-derived yeasts on the quality characteristics of fermented beef[J]. Modern Food Science and Technology, 2024, 40(4):55-63.
[51] SUI Y M, LI X G, GAO Y, et al. Effect of yeast inoculation on the bacterial community structure in reduced-salt Harbin dry sausages: A perspective of fungi-bacteria interactions[J]. Foods, 2024, 13(2):307.
[52] 高丽. 传统发酵食品中乳酸菌和酵母菌互作机制分析[J]. 食品安全导刊, 2023(21):172-174; 178.
GAO L. Analysis of the interaction mechanism between lactic acid bacteria and yeast in traditional fermented foods[J]. China Food Safety Magazine, 2023(21):172-174; 178.
[53] BLASCHE S, KIM Y, MARS R A T, et al. Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community[J]. Nature Microbiology, 2021, 6(2):196-208.
[54] 赵修报, 程立坤, 付强, 等. 乳酸菌和酵母菌混合发酵制备谷物发酵饮料的工艺研究[J]. 中国酿造, 2021, 40(2):198-202.
ZHAO X B, CHENG L K, FU Q, et al. Preparation technology of fermented grain beverage by lactic acid bacterium and yeast[J]. China Brewing, 2021, 40(2):198-202.
[55] 刘英丽, 毛慧佳, 李文采, 等. 乳酸菌的筛选及其与酵母菌互作对干发酵香肠品质的影响[J]. 中国食品学报, 2018, 18(9):96-108.
LIU Y L, MAO H J, LI W C, et al. Screening of lactic acid bacteria and effect of its interaction with yeast on the quality of dry fermented sausage[J]. Journal of Chinese Institute of Food Science and Technology, 2018, 18(9):96-108.
[56] ZHAO C Q, LU Z Y, HUANG J, et al. Enhancement of pork jerky using co-cultures of Lactobacillus bulgaricus and angel yeast[J]. Indian Journal of Microbiology, 2016, 56(3):287-292.
[57] ZHANG Q, XIAO N Y, XU H Y, et al. Changes of physicochemical characteristics and flavor during Suanyu fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae[J]. Foods, 2022, 11(24):4085.
