[1] 程友飞.微生物固态发酵豆粕及其致敏性研究[D].硕士学位论文.南昌:南昌大学,2016:1-9. CHEN Y F.Study on the preparation and allergenicity of soybean meal by microbial solid state fermentation[D].Masters's Thesis.Nanchang:Nanchang University,2016:1-9.(in Chinese)
[2] 于海涛,周智旋,陆文清.角蛋白酶水解豆粕的微生物多样性分析[J].微生物学通报,2019,46(4):729-740. YU H T, ZHOU Z X, LU W Q.Microbial diversity of soybean meal hydrolysate treated by keratinase[J].Microbiology China,2019,46(4):729-740.(in Chinese)
[3] 李莹,韩云胜,赵青余,等.豆粕与发酵豆粕中主要营养成分、抗营养因子及体外消化率的比较分析[J].中国饲料,2019(23):76-81. YI Y,HAN Y S,ZHAO Q Y,et al.Comparative analysis of main nutrients,anti-nutritional factors and
in vitro digestibility between soybean meal and fermented soybean meal[J].China Feed,2009(23):76-81.(in Chinese)
[4] YE M,SUN L H,YANG R,et al.The optimization of fermentation conditions for producing cellulase of
Bacillus amyloliquefaciens and its application to goose feed[J]. Royal Society Open Science,2017,4(10):171012.
[5] 王美玲,吴骏晨,朱赟程,等.解淀粉芽孢杆菌在动物生产中应用的研究进展[J].中国畜牧杂志,2017,53(2):19-23. WANG M L,WU J C,ZHU Y C,et al.Research progress on application of
Bacillus amyloliquefaciens in animal production[J].Chinese Journal of Animal Science,2017,53(2):19-23.(in Chinese)
[6] 王卉,游成真,秦宇轩,等.解淀粉芽孢杆菌L-S60生物学特性及其固态发酵工艺研究[J].中国农业大学学报,2016,21(9):133-142. WANG H,YOU C Z,QIN Y X,et al.The biological characteristics and solid-state fermentation of
Bacillus amyloliquefaciens L-S60[J].Journal of China Agricultural University,2016,21(9):133-142.(in Chinese)
[7] 戴秀华,张荣胜,陈志谊.解淀粉芽胞杆菌Lx-11生物学特性研究[J].中国生物防治学报,2014,30(4):573-581. DAI X H,ZHANG R S,CHEN Z Y.The biological characterization of
Bacillus amyloliquefaciens Lx-11[J].Chinese Journal of Biological Control,2014,30(4):573-581.(in Chinese)
[8] 陈洁梅,张灿辉,艾田.解淀粉芽孢杆菌KN-BL-1及其发酵豆粕产抗菌肽类物质的研究[J].中国生物工程杂志,2014,34(10):61-66. CHEN J M,ZHANG C H,AI T.Study of the antibacterial peptides produced by
Bacillus amyloliquefaciens KN-BL-1 and its fermented soybean meal[J].China Biotechnology,2014,34(10):61-66.(in Chinese)
[9] SUPRIYATI,HARYATI T,SUSANTI T,et al.Nutritional value of rice bran fermented by
Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens[J].Asian-Australasian Journal of Animal Sciences (AJAS),2015,28(2):231-238.
[10] CHI C H,CHO S J.Improvement of bioactivity of soybean meal by solid-state fermentation with
Bacillus amyloliquefaciens versus
Lactobacillus spp. and
Saccharomyces cerevisiae[J].LWT-Food Science and Technology,2016,68:619-625.
[11] 付文娟,杨亚晋,王庆,等.高产蛋白酶菌株的筛选及其提高发酵豆粕肽含量效果研究[J].中国畜牧杂志,2013,49(23):41-46. FU W J, YANG Y J,WANG Q, et al. Screening of a new
Bacillus which produces high protease and study on its peptide promoting effect on fermented soybean meal[J].Chinese Journal of Animal Science,2013,49(23):41-46. (in Chinese)
[12] 石俭.玉米芯发酵饲料的研制及其对兔、鸭饲喂效果的研究[D].硕士学位论文.保定:河北农业大学,2013:38-51. SHI J.Study on preparation of corncob fermentation feed and its feeding effect in rabbit,duck[D].Masters's Thesis.Baoding:Agricultural University of Hebei,2013:38-51.(in Chinese)
[13] 王毕英,王洪丽,刘彦民.微生态制剂活菌数方法研究进展[J].农产品加工,2018(24):77-79. WANG B Y,WANG H L,LIU Y M.Advances in methods of living bacteria count for microecological agents[J].Farm Products Processing,2018(24):77-79. (in Chinese)
[14] MARTÍNEZ-BLANCH J F,SÁNCHEZ G,GARAY E,et al.Development of a real-time PCR assay for detection and quantification of enterotoxigenic members of
Bacillus cereus group in food samples[J].International Journal of Food Microbiology,2009,135(1):15-21.
[15] DING T,SUO Y J,ZHANG Z H,et al.A multiplex RT-PCR assay for
S. aureus,
L. monocytogenes,and
Salmonella spp. detection in raw milk with pre-enrichment[J].Frontiers in Microbiology,2017,8:989.
[16] ZHAO X H,ZHONG J L,WEI C J,et al.Current perspectives on viable but non-culturable state in foodborne pathogens[J].Frontiers in Microbiology,2017,8:580.
[17] YANG J,ZHANG N N,LV J,et al.Comparing the performance of conventional PCR,RTQ-PCR,and droplet digital PCR assays in detection of
Shigella[J].Molecular and Cellular Probes,2020,51:101531.
[18] 李天芝,于新友,莫玲.基于16S rRNA基因的枯草芽孢杆菌PCR快速检测方法的建立[J].广东畜牧兽医科技,2016,41(1):30-33. LI T Z,YU X Y, MO L.Establishment and application of 16S rRNA gene-based PCR assay for detection of
Bacillus suhtilis[J].Guangdong Journal of Animal and Veterinary Science,2016,41(1):30-33. (in Chinese)
[19] 孙晓棠,龙良鲲,崔汝强,等.利用PCR-DGGE技术快速检测鉴定饲用微生物[J].华南农业大学学报,2010,31(4):72-75. SUN X T,LONG L K,CUI R Q,et al.Detection and identification of direct fed microbials by PCR-DGGE[J].Journal of South China Agricultural University,2010,31(4):72-75. (in Chinese)
[20] YONG X Y,CUI Y Q,CHEN L H,et al.Dynamics of bacterial communities during solid-state fermentation using agro-industrial wastes to produce poly-γ-glutamic acid,revealed by real-time PCR and denaturing gradient gel electrophoresis (DGGE)[J].Applied Microbiology and Biotechnology,2011,92(4):717-725.
[21] FERNÁNDEZ-ÁLVAREZ C,GONZÁLEZ S F,SANTOS Y.Quantitative PCR coupled with melting curve analysis for rapid detection and quantification of
Tenacibaculum maritimum in fish and environmental samples[J].Aquaculture,2019,498:289-296.
[22] 郭佳佳,王立元,翁美芝,等.半夏曲中4种优势微生物的荧光定量PCR方法的建立[J].中草药,2017,48(24):5130-5135. GUO J J,WANG L Y,WENG M Z,et al.Establishment of fluorescent quantitative PCR method for four dominant microorganisms in Rhizoma Pinelliae fermentata[J].Chinese Traditional and Herbal Drugs,2017,48(24):5130-5135. (in Chinese)
[23] 程海星,郭月英,任霆,等.实时荧光定量PCR技术原理及在食品检测中的应用[J].食品与发酵工业,2015,41(3):243-247. CHENG H X,GUO Y Y,REN T,et al.Principle and application of fluorogenic real-time PCR in food detection[J].Food and Fermentation Industries,2015,41(3):243-247. (in Chinese)
[24] 吕旭聪,刘志彬,张雯,等.红曲黄酒传统酿造过程中优势细菌活菌检测方法的构建及应用[J].中国食品学报,2018,18(7):210-219. LV X C,LIU Z B,ZHANG W,et al.Construction and application of detection method for viable dominant bacteria during traditional brewing of
Hongqu glutinous rice wine[J].Journal of Chinese Institute of Food Science and Technology,2018,18(7):210-219. (in Chinese)
[25] ROONEY A P,PRICE N P J,EHRHARDT C,et al.Phylogeny and molecular taxonomy of the
Bacillus subtilis species complex and description of
Bacillus subtilis subsp.
inaquosorum subsp. nov.[J].International Journal of Systematic and Evolutionary Microbiology,2009,59(10):2429-2436.
[26] 王琼,唐俊妮,汤承,等.一种采用微波炉加热快速提取细菌DNA用于PCR扩增的方法[J].西南民族大学学报(自然科学版),2015,41(2):150-155. WANG Q,TANG J N,TANG C,et al.Rapid method with microwave oven heating for bacterial DNA extraction applied to PCR amplification[J].Journal of Southwest University for Nationalities (Natural Science Edition),2015,41(2):150-155. (in Chinese)
[27] 巨向红,叶小妹,张金燕,等.一株枯草芽孢杆菌的饲料学特性研究[J].中国草食动物科学,2015,35(4):32-35,39. JU X H,YE X M,ZHANG J Y,et al.Study on the feed performance of a strain of
Bacillus subtilis[J].China Herbivore Science,2015,35(4):32-35,39. (in Chinese)
[28] 张明,董玲.饲料微生物添加剂——地衣芽孢杆菌检验方法验证初探[J].饲料工业,2019,40(13):58-61. ZHANG M,DONG L.Validation of the test method for microbiological additive of feed
Bacillus licheniformis[J].Feed Industry Magazine,2019,40(13):58-61. (in Chinese)
[29] WANG L T,LEE F L,TAI C J,et al.
Bacillus velezensis is a later heterotypic synonym of
Bacillus amyloliquefaciens[J].International Journal of Systematic and Evolutionary Microbiology,2008,58(Pt 3):671-675.
[30] 严婉荣,肖敏,陈圆,等.芽孢杆菌基本特征、16S rRNA对比分析及特异性基因挖掘[J].基因组学与应用生物学,2017,36(11):4686-4692. YAN W R,XIAO M,CHEN Y,et al.Comparative analysis between basic characteristics and 16S rRNA,and specific gene discovery of
Bacillus[J].Genomics and Applied Biology,2017,36(11):4686-4692. (in Chinese)
[31] CHUN J,BAE K S.Phylogenetic analysis of
Bacillus subtilis and related taxa based on partial
gyrA gene sequences[J].Antonie van Leeuwenhoek,2000,78(2):123-127.
[32] 曹凤明,杨小红,马鸣超,等.枯草芽孢杆菌近缘种群鉴定方法研究进展[J].微生物学通报,2014,41(5):968-974. CAO F M,YANG X H,MA M C,et al.Advances in the identification of
Bacillus subtilis and closely related species[J].Microbiology China,2014,41(5):968-974. (in Chinese)
[33] YONG X Y,ZHANG R F,ZHANG N,et al.Development of a specific real-time PCR assay targeting the poly-γ-glutamic acid synthesis gene,
pgsB,for the quantification of
Bacillus amyloliquefaciens in solid-state fermentation[J].Bioresource Technology,2013,129:477-484.
[34] 夏雪娟,郑炯,叶秀娟,等.实时荧光定量PCR技术监测腌制麻竹笋中乳酸乳球菌动态变化[J].食品科学,2016,37(4):88-92. XIA X J,ZHENG J,YE X J,et al.Detection of
Lactococcus lactis in pickled
Ma bamboo shoots by quantitative real-time PCR[J].Food Science,2016,37(4):88-92.(in Chinese)
[35] 王梅,谢全喜,侯楠楠,等.三种益生菌发酵剂固态发酵对豆粕营养品质的影响[J].中国酿造,2020,39(2):115-119. WANG M,XIE Q X,HOU N N,et al.Effects of solid-state fermentation of three probiotic fermentation starters on the nutritional quality of soybean meal[J].China Brewing,2020,39(2):115-119. (in Chinese)
