参考文献
[1] 冯浩,毛健,黄桂东,等.黄酒发酵过程中乳酸菌的分离、鉴定及生物学特性研究[J].2013(16):185-188.
[2] 姬中伟,黄桂东,毛健,等.浸米时间对黄酒品质的影响[J].食品与机械,2013,29(1):49.
[3] 刘芸雅.绍兴黄酒发酵中微生物群落结构及其对风味物质影响研究[D].无锡:江南大学,2015.
[4] 牟穰,毛健,孟祥勇,等.黄酒酿造过程中真菌群落组成及挥发性风味分析[J].食品与生物技术学报,2016,35(3):303-309.
[5] 牟穰.清爽型黄酒酿造微生物群落结构及其与风味物质相关性研究[D].无锡:江南大学,2015.
[6] 倪伟,周志磊,姬中伟,等.分散液液微萃取和气质联用测定葡萄酒中的主要杂醇[J].食品科技,2018(6):56.
[7] 魏晓璐.黄酒乳酸菌酸化发酵对降低生物胺的影响[D].无锡:江南大学,2017.
[8] 薛景波.黄酒接种生麦曲微生物群落结构及分离培养微生物的产酶、产香性质分析[D].无锡:江南大学,2016.
[9] 陈青柳.绍兴机械化黄酒风味形成途径和功能微生物的研究[D].江南大学,2018.
[10] 车鑫.中药对产洛伐他汀红曲菌固态发酵影响的研究[D].江南大学,2016.
[11] 朱蕊.高产洛伐他汀红曲菌的分离筛选及其共酵制曲在黄酒中的应用[D].江南大学,2019.
[12] 魏晓璐.黄酒乳酸菌酸化发酵对降低生物胺的影响[D].江南大学,2017.
[13] 黄桂东,吴子蓥,唐素婷,等.黄酒中杂醇含量控制与检测研究进展[J].中国酿造,2018,37(1):7-11.
[14] 冯婷婷,方芳,杨娟,等.食品生物制造过程中生物胺的形成与消除[J].食品科学,2013(19):367-373.
[15] 龚耀平.糖化剂、发酵剂对黄酒发酵中杂醇和尿素积累的影响[D].杭州:浙江工商大学,2014.
[16] 郝欣,肖冬光,张翠英,等.酿酒酵母类丙酮酸脱羧酶基因缺失对杂醇生成量的影响[J].微生物学报,2010,50(8):1030-1035.
[17] 惠竹梅,吕万祥,刘延琳.可同化氮素对葡萄酒发酵香气影响研究进展[J].中国农业科学,2011,44(24):5058-5066.
[18] 姬中伟,黄桂东,毛健,等.浸米时间对黄酒品质的影响[J].食品与机械,2013,29(1):49.
[19] 孔小勇,冷云伟,孙然,等.影响黄酒中杂醇含量的工艺因素探讨[J].中国酿造,2011,30(10):163-166.
[20] 雷宏杰.高浓麦汁氮源组成对酵母氨基酸同化及发酵调控影响的研究[D].广州:华南理工大学,2014.
[21] 梁婧如,尹胜,刘丽,等.脱羧酶基因ARO10的过量表达及其对 Saccharomy cescerevisiae 的β-苯乙醇合成代谢影响[J].食品工业科技,2014,35(3):155-159.
[22] 刘增然,张光一.合成杂醇的微生物细胞工厂研究进展[J].生物工程学报,2013,29(10):1421-1430.
[23] 栾同青.黄酒酿造过程生物胺变化规律及其产生菌株研究[D].济南:齐鲁工业大学,2013.
[24] 吕美.黄酒发酵过程酸败预测及相关参数检测技术研究[D].杭州:浙江大学,2015.
[25] 毛青钟,陈细丹.黄酒浸米浆水表面微生物的研究[J].江苏调味副食品,2009,26(3):19-21.
[26] 毛青钟,俞关松.黄酒生产中不同品种米浸米特性的研究[J].酿酒,2010,37(4):70-73.
[27] 芮鸿飞.外源氨基酸对黄酒发酵的影响研究[D].杭州:浙江农林大学,2015.
[28] 石钰,陈叶福,郭学武,等.酿酒酵母苏氨酸合成酶缺失对杂醇生成量的影响[J].酿酒科技,2014,(7):26-30.
[29] 王玲燕,李元.微生物胞外多糖生物合成研究进展[J].药物生物技术,2002(6):369-373.
[30] 王学东,马春铃,王瑞明,等.根霉L-乳酸发酵条件的优化[J].山东轻工业学院学报:自然科学版,2002(3):17-20,34.
[31] 王子宝,沈淑媛,裘娟萍,等.刺糖多孢菌生长特性及移种标准[J].农药,2012,51(7):494-498.
[32] 吴宗文,孙军勇,吴殿辉,等.绍兴黄酒发酵过程中有机酸及产酸细菌的初步研究[J].食品与发酵工业,2016,42(5):12.
[33] 许禄.黄酒酿造过程中生物胺变化规律的研究[D].上海:上海海洋大学,2016.
[34] 杨洁彬,郭兴华,张篪,等.乳酸菌——生物学基础及应用[M].北京:中国轻工业出版社,1996,120:72.
[35] 易华西,张兰威,杜明,等.乳酸菌细菌素抗菌潜力挖掘研究进展[J].中国食品添加剂,2010(1):73-76.
[36] 尹永祺.黄酒酒药菌群分析、优良菌种筛选及混合菌株发酵研究[D].扬州:扬州大学,2011.
[37] 余培斌,陈亮亮,张波,等.双菌种制曲改善黄酒麦曲品质的研究[J].食品与发酵工业,2012,38(9):1-6.
[38] 张凤杰,薛洁,王异静,等.黄酒中生物胺的形成及其影响因素[J].食品与发酵工业,2013,39(2):62-68.
[39] 张辉,袁军川,毛严根,等.机制黄酒酿造生产过程中氨基酸变化研究[J].酿酒科技,2009(2):37-39.
[40] 张瑾.可同化氮素对酵母酒精发酵影响的研究[D].杨凌:西北农林科技大学,2009.
[41] 张伟平,赵鑫锐,堵国成,等.酿酒酵母氮代谢物阻遏效应及其对发酵食品安全的影响[J].应用与环境生物学报,2012,18(5):862-872.
[42] 张兴亚,高梦莎,蒋予箭,等.糖化发酵剂对黄酒中杂醇含量的影响[J].中国酿造,2012,31(1):130-133.
[43] 张中华,管政兵,梁小刚,等.PCR-DGGE分析绍兴黄酒麦曲中细菌群落方法的建立[J].食品工业科技,2012,33(14):206-209,213.
[44] 朱小芳,张凤杰,俞剑燊,等.黄酒浸米水中细菌群落结构及优势菌代谢分析[J].食品科学,2017,38(10):82-86.
[45] 朱晓庆,王俊.污染成品黄酒微生物的研究情况分析[J].中外食品工业:下,2014(12):49-50.
[46] Bell S J,Henschke P A.Implications of nitrogen nutrition for grapes,fermentation and wine[J]. Australian Journal of Grape and Wine Research,2005,11(3):242-295.
[47] Seung Bum Kim,Michael Goodfellow.Saccharopolyspora//Bergey’s manual of systematics of Archaea and Bacteria[M].Hoboken, NJ:Wiley,2015.
[48] Bokulich N A,Mills D A.Facility-specific“house”microbiome drives microbial landscapes of artisan cheesemaking plants[J].Appl Environ Microbiol,2013,79(17):5214-5223.
[49] Bokulich N A,Ohta M,Richardson P M,et al.Monitoring seasonal changes in winery-resident microbiota[J].PloS one,2013,8(6).
[50] Brat D,Weber C,Lorenzen W,et al.Cytosolic re-localization and optimization of valine synthesis and catabolism enables increased isobutanol production with the yeast Saccharomyces cerevisiae[J]. Biotechnology for biofuels,2012,5(1):65.
[51] Chakraborty S,Khopade A,Biao R,et al.Characterization and stability studies on surfactant,detergent and oxidant stable α-amylase from marine haloalkaliphilic Saccharopolyspora sp.A9[J].Journal of Molecular Catalysis B:Enzymatic,2011,68(1):52-58.
[52] Chen C,Liu Y,Tian H,et al.Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu [J].Food Microbiology,2020,86:103326.
[53] Chen S,Xu Y.Effect of ‘wheat Qu’on the fermentation processes and volatile flavour-active compounds of Chinese rice wine(Huangjiu)[J].Journal of the Institute of Brewing,2013,119(1-2):71-77.
[54] Chen X,Nielsen K F,Borodina I,et al.Increased isobutanol production in Saccharomyces cerevisiae by overexpression of genes in valine metabolism[J].Biotechnology for biofuels,2011,4(1):21.
[55] Cowan D,Meyer Q,Stafford W,et al.Metagenomic gene discovery:past,present and future[J]. Trends in Biotechnology,2005,23(6):321-329.
[56] Cui D,Zhang Y,Xu J,et al.PGK1 Promoter Library for the Regulation of Acetate Ester Production in Saccharomyces cerevisiae during Chinese Baijiu Fermentation[J].Journal of agricultural and food chemistry,2018,66(28):7417-7427.
[57] De Filippis F,La Storia A,Villani F,et al.Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencing[J].PLoS One,2013,8(7).
[58] Espinosa Vidal E,de Morais Jr M A,François J M,et al.Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae:impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source[J].Yeast,2015,32(1):47-56.
[59] Hernndez-Orte P,Ibarz M J,Cacho J,et al.Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine[J].Food Chemistry,2005,89(2):163-174.
[60] Holt S,de Carvalho B T,Foulquié-Moreno M R,et al.Polygenic analysis in absence of major effector ATF1 unveils novel components in yeast flavor ester biosynthesis[J].MBio,2018,9(4).
[61] Hong X,Chen J,Liu L,et al.Metagenomic sequencing reveals the relationship between microbiota composition and quality of Chinese Rice Wine[J].Scientific Reports,2016,6(1):1-11.
[62] Jiang Y,Wei X,Chen X,et al.Saccharopolyspora griseoalba sp.nov.,a novel actinomycete isolated from the Dead Sea[J].Antonie Van Leeuwenhoek,2016,109(12):1635-1641.
[63] Kondo T,Tezuka H,Ishii J,et al.Genetic engineering to enhance the Ehrlich pathway and alter carbon flux for increased isobutanol production from glucose by Saccharomyces cerevisiae[J].Journal of biotechnology,2012,159(1-2):32-37.
[64] Konya T,Scott J A.Recent advances in the microbiology of the built environment[J].Current Sustainable/Renewable Energy Reports,2014,1(2):35-42.
[65] Lachenmeier D W,Haupt S,Schulz K.Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products[J].Regulatory Toxicology and Pharmacology,2008,50(3):313-321.
[66] Lee W H,Seo S O,Bae Y H,et al.Isobutanol production in engineered Saccharomyces cerevisiae by overexpression of 2-ketoisovalerate decarboxylase and valine biosynthetic enzymes[J].Bioprocess and biosystems engineering,2012,35(9):1467-1475.
[67] Lilly M,Bauer F F,Styger G,et al.The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates[J].FEMS yeast research,2006,6(5):726-743.
[68] Lv L L,Zhang Y F,Xia Z F,et al.Saccharopolyspora halotolerans sp.nov.,a halophilic actinomycete isolated from a hypersaline lake[J].International journal of systematic and evolutionary microbiology,2014,64(10):3532-3537.
[69] Matsuda F,Kondo T,Ida K,et al.Construction of an artificial pathway for isobutanol biosynthesis in the cytosol of Saccharomyces cerevisiae[J].Bioscience,biotechnology,and biochemistry,2012,76(11):2139-2141.
[70] Meklat A,Bouras N,Zitouni A,et al.Saccharopolyspora ghardaiensis sp.nov.,an extremely halophilic actinomycete isolated from Algerian Saharan soil[J].The Journal of antibiotics,2014,67(4):299-303.
[71] Mizuma T,Kiyokawa Y,Wakai Y.Water absorption characteristics and structural properties of rice for sake brewing[J].Journal of bioscience and bioengineering,2008,106(3):258-262.
[72] Nakao M,Harada M,Kodama Y,et al.Purification and characterization of a thermostable β-galactosidase with high transgalactosylation activity from Saccharopolyspora rectivirgula[J].Applied microbiology and biotechnology,1994,40(5):657-663.
[73] Pimentel-Elardo S M,Gulder T A M,Hentschel U,et al.Cebulactams A1 and A2,new macrolactams isolated from Saccharopolyspora cebuensis,the first obligate marine strain of the genus Saccharopolyspora[J].Tetrahedron Letters,2008,49(48):6889-6892.
[74] Post D A,Luebke V E.Purification,cloning,and properties of α-galactosidase from Saccharopolyspora erythraea and its use as a reporter system[J].Applied microbiology and biotechnology,2005,67(1):91-96.
[75] Qin S,Chen H H,Klenk H P,et al.Saccharopolyspora gloriosae sp.nov.,an endophytic actinomycete isolated from the stem of Gloriosa superba L[J].International journal of systematic and evolutionary microbiology,2010,60(5):1147-1151.
[76] Qin S,Li J,Zhao G Z,et al.Saccharopolyspora endophytica sp.nov.,an endophytic actinomycete isolated from the root of Maytenus austroyunnanensis[J].Systematic and applied microbiology,2008,31(5):352-357.
[77] Raut G R,Chakraborty S,Chopade B A,et al. Isolation and characterization of organic solvent stable protease from alkaliphilic marine Saccharopolyspora species[J]. Indian Journal of Geo-Marine Sciences 2013,42(1): 131-138.
[78] Rollero S,Bloem A,Camarasa C,et al.Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation[J].Applied microbiology and biotechnology,2015,99(5):2291-2304.
[79] Sadoudi M,Tourdot-Maréchal R,Rousseaux S,et al.Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts[J].Food microbiology,2012,32(2):243-253.
[80] Savino C,Sciara G,Miele A E,et al.Cloning,expression,purification,crystallization and preliminary X-ray crystallographic analysis of C-12 hydroxylase EryK from Saccharopolyspora erythraea[J]. Protein and peptide letters,2008,15(10):1138-1141.
[81] Sayed A M,Abdel-Wahab N M,Hassan H M,et al.Saccharopolyspora:an underexplored source for bioactive natural products[J].Journal of applied microbiology,2020,128(2):314-329.
[82] Souza D T,da Silva F S P,da Silva L J,et al.Saccharopolyspora spongiae sp.nov.,a novel actinomycete isolated from the marine sponge Scopalina ruetzleri(Wiedenmayer,1977)[J].International journal of systematic and evolutionary microbiology,2017,67(6):2019-2025.
[83] Stellato G,De Filippis F,La Storia A,et al.Coexistence of lactic acid bacteria and potential spoilage microbiota in a dairy processing environment[J].Appl Environ Microbiol,2015,81(22):7893-7904.
[84] Suksaard P,Srisuk N,Duangmal K.Saccharopolyspora maritima sp.nov.,an actinomycete isolated from mangrove sediment[J].International journal of systematic and evolutionary microbiology,2018,68(9):3022-3027.
[85] Ugliano M,Kolouchova R,Henschke P A.Occurrence of hydrogen sulfide in wine and in fermentation:influence of yeast strain and supplementation of yeast available nitrogen[J].Journal of industrial microbiology & biotechnology,2011,38(3):423-429.
[86] Vaddavalli R,Peddi S,Kothagauni S Y,et al.Saccharopolyspora indica sp.nov.,an actinomycete isolated from the rhizosphere of Callistemon citrinus(Curtis)[J].International journal of systematic and evolutionary microbiology,2014,64(5):1559-1565.
[87] Wu H,Liu B,Pan S.Saccharopolyspora subtropica sp.nov.,a thermophilic actinomycete isolated from soil of a sugar cane field[J].International journal of systematic and evolutionary microbiology,2016,66(5):1990-1995.
[88] Xia Z F,Luo X X,Wan C X,et al.Saccharopolyspora aidingensis sp.nov.,an actinomycete isolated from a salt lake[J].International journal of systematic and evolutionary microbiology,2017,67(3):687-691.
[89] Xie G,Wang L,Gao Q,et al.Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing[J].Journal of the Science of Food and Agriculture,2013,93(12):3121-3125.
[90] Yang Y,Xia Y,Wang G,et al.Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages[J].LWT,2017,78:373-381.
[91] Yang Y,Xia Y,Wang G,et al.Effects of boiling,ultra-high temperature and high hydrostatic pressure on free amino acids,flavor characteristics and sensory profiles in Chinese rice wine[J].Food Chemistry,2019,275:407-416.
[92] Yoshimoto H,Fukushige T,Yonezawa T,et al.Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae[J].Applied microbiology and biotechnology,2002,59(4-5):501-508.
[93] Bokulich N A, Ohta M, Lee M, et al.Indigenous bacteria and fungi drive traditional kimoto sake fermentations[J].Applied and Environmental Microbiology, 2014, 80(17): 5522-5529.