[1] |
HOR P K,GOSWAMI D,GHOSH K,et al. Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile[J]. Systems Microbiology and Biomanufacturing,2022,2(1):147-156.
|
[2] |
吴志,陈晓芸.甜酒曲主要微生物的分离、筛选及其中草药制曲工艺研究[J].轻工科技,2020,36(5):18-20.
|
[3] |
江威,李强,唐洁,等.中药材对清香型白酒主要酿造微生物及风味物质的影响[J].中国酿造, 2023, 42(2):89-94.
|
[4] |
梁敏华,赵文红,白卫东,等.白酒酒曲微生物菌群对其风味形成影响研究进展[J].中国酿造,2023,42(5):22-27.
|
[5] |
QUIJADA N M, HERNÁNDEZ M, RODRÍGUEZLAZÁRO D. High-throughput sequencing and food microbiology[J]. Advances in Food and Nutrition Research, 2020,91:275-300.
|
[6] |
ZHAO X X,WANG Y R,CAI W C,et al. High-throughput sequencing-based analysis of microbial diversity in rice wine koji from different areas[J]. Current Microbiology,2020,77(5):882-889.
|
[7] |
张清玫,刘芳,张建敏,等.基于人工合成菌群提升白酒品质的策略分析[J].酿酒科技,2024,8:71-77.
|
[8] |
WANG C X, TANG J D, QIU S Y. Profiling of fungal diversity and fermentative yeasts in traditional Chinese Xiaoqu[J]. Frontiers in Microbiology,2020,11:2103.
|
[9] |
HOU Q C, WANG Y R, NI H, et al. Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China[J]. Annals of Microbiology,2022,72(1):12.
|
[10] |
NOURRISSON C,SCANZI J,BRUNET J,et al. Prokaryotic and eukaryotic fecal microbiota in irritable bowel syndrome patients and healthy individuals colonized with Blastocystis[J]. Frontiers in Microbiology,2021,12:713347.
|
[11] |
LI Y L,LIU S P,ZHANG S Y,et al. Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop:The case of Chinese Baijiu[J]. Food Research International,2022,156:111126.
|
[12] |
XIAO R,CHEN S Q,WANG X Q,et al. Microbial community starters affect the profiles of volatile compounds in traditional Chinese Xiaoqu rice wine:Assement via highthroughput sequencing and gas chromatography-ion mobility spectrometry[J]. LWT-Food Science and Technology, 2022,170:114000.
|
[13] |
CAI W C,WANG Y R,HOU Q C,et al. PacBio sequencing combined with metagenomic shotgun sequencing provides insight into the microbial diversity of Zha-chili[J]. Food Bioscience,2021,40:100884.
|
[14] |
CHEN T Y,WANG H Y,SU W,et al. Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics[J]. Food Research International,2023,165:112350.
|
[15] |
MVE-OBIANG A, MESTDAGH M, PORTAELS F. DNA isolation from chloroform/methanol-treated mycobacterial cells without lysozyme and proteinase K[J]. BioTechniques,2001,30(2):272-274,276.
|
[16] |
WANG X H,WANG S H,ZHAO H. Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by highthroughput sequencing[J]. Journal of Food Science and Technology,2019,56(7):3254-3263.
|
[17] |
唐佳代,邱树毅,王春晓,等.贵州地区酿酒小曲细菌多样性比较分析[J].中国酿造,2019,38(10):55-59.
|
[18] |
ZHAO X X,LIU Y H,SHU L,et al. Study on metabolites of Bacillus producing soy sauce-like aroma in Jiang-flavor Chinese spirits[J]. Food Science&Nutrition, 2019, 8(1):97-103.
|
[19] |
WADE M E,STRICKLAND M T,OSBORNE J P,et al. Role of Pediococcus in winemaking[J]. Australian Journal of Grape and Wine Research,2019,25(1):7-24.
|
[20] |
ZHANG X R,LI Y X,ZHAO Y R,et al. Effect of Levilactobacillus brevis as a starter on the flavor quality of radish Paocai[J]. Food Research International,2023,168:112780.
|
[21] |
向凡舒,朱媛媛,邓风,等.建始地区米酒曲细菌和真菌多样性研究[J].食品工业科技,2021,42(1):126-131.
|
[22] |
梁敏华,赵文红,白卫东,等.白酒酒曲微生物菌群对其风味形成影响研究进展[J].中国酿造, 2023, 42(5):22-27.
|
[23] |
XU P,WU Y J,CHEN H,et al. Promoting microbial community succession and improving the content of esters and aromatic compounds in strong-flavor Daqu via bioaugmentation inoculation[J]. Food Bioscience,2023,56:103299.
|
[24] |
谢铃,刘双平,刘甜甜,等.辣蓼草对酒药关键微生物与品质的影响研究[J].食品与发酵工业, 2024, 50(23):53-61.
|
[25] |
赵晨辉.馒头用酿酒酵母与乳酸菌的筛选及复合发酵剂的制备[D].阿拉尔:塔里木大学,2024.
|
[26] |
王乃军,马美荣.扣囊复膜酵母在白酒生产中的应用研究进展[J].酿酒科技,2023,3:115-119.
|
[27] |
雷炎,刘梦琦,易秦振,等.扣囊复膜酵母在红枣酒中的应用[J].食品研究与开发,2021,42(5):131-136.
|