参考文献
[1] 张家其,王佳,吴宜进,等.恩施地区生态足迹和生态承载力评价[J].长江流域资源与环境,2014,23(5):603-604.
[2] 罗菊英,闫永才,李灿,等.恩施自治州气候资源分析及旅游适宜性区划[J].长江流域资源与环境,2013,22(s1):39-45.
[3] 张奶英,刘书亮,罗松明,等.叶用芥菜盐渍过程中微生物群落分析[J].食品工业科技,2014,35(13):147-151.
[4] 邓元源,刘芸,刘欣,等.福建省腌菜中乳酸菌的分离与鉴定[J].食品安全质量检测学报,2018,9(3):481-490.
[5] 林亲录,何煜波,谭兴和,等.传统芥菜发酵制品中优势乳酸菌种的分离鉴定[J].食品科学,2003,24(6):69-71.
[6] CAPORASO J G,LAUBER C L,WALTERS W A,et al.Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms[J].The ISME Journal,2012,6(8):1621-1624.
[7] SCHIRMER M,IJAZ U Z,D'AMORE R,et al.Insight into biases and sequencing errors for amplicon sequencing with the Illumina MiSeq platform[J].Nucleic Acids Research,2015,43(6):e37.
[8] HEILIG H G,ZOETENDAL E G,VAUGHAN E E,et al.Molecular diversity of Lactobacillus spp.and other lactic acid bacteria in the human intestine as determined by specific amplification of 16s ribosomal DNA[J].Applied and Environmental Microbiology,2002,68(1):114-123.
[9] BELLO F D,WALTER J,HAMMES W P,et al.Increased complexity of the species composition of lactic acid bacteria in human feces revealed by alternative incubation condition[J].Microbial Ecology,2003,45(4):455-463.
[10] 黄莹娜,熊小毛,胡远亮,等.基于PCR-DGGE和高通量测序分析白云边酒窖泥细菌群落结构与多样性[J].微生物学通报,2017,44(2):375-383.
[11] 张颖,乌日娜,孙慧君,等.豆酱不同发酵阶段细菌群落多样性及动态变化分析[J].食品科学,2017,38(14):30-35.
[12] ZWIELEHNER J,LASSL C,HIPPE B,et al.Changes in human fecal microbiota due to chemotherapy analyzed by TaqMan-PCR,454 sequencing and PCR-DGGE fingerprinting[J].PLOS ONE,2011,6(12):e28654.
[13] MARÃ A J,LLANOS M.Occurrence of biogenic amine-forming lactic acid bacteria during a craft brewing process[J].LWT-Food Science and Technology,2017,85(9):129-136.
[14] 王玉荣,孙永坤,代凯文,等.基于单分子实时测序技术的3个当阳广椒样品细菌多样性研究[J].食品工业科技,2018,39(2):108-112.
[15] CAPORASO J G,KUCZYNSKI J,STOMBAUGH J,et al.QIIME allows analysis of high-throughput community sequencing data[J].Nature Methods,2010,7(4):335-336.
[16] EDGAR R C.Uparse:Highly accurate OTU sequences from microbial amplicon reads[J].Nature Methods,2013,10(10):996-998.
[17] TOM V,VICKY D P,EVIE D B,et al.Molecular monitoring of the fecal microbical of healthy human subjects during administration of lactulose and saccharomyces boulardii[J].Environmental Microbiology,2006,72(9):5990-5997.
[18] 夏围围,贾仲君.高通量测序和DGGE分析土壤微生物群落的技术评价[J].微生物学报,2014,54(12):1489-1499.
[19] 樊哲新,李宝坤,李开雄,等.传统分离培养结合DGGE技术研究新疆传统发酵酸驼乳中乳酸菌的多样性[J].中国食品学报,2015,15(4):208-217.
[20] BURGMANN H,PESARO M,WIDMER F,et al.A strategy for optimizing quality and quantity of DNA extracted from soil[J].Journal of Microbiological Methods,2001,45(1):7-20.
[21] 王一淇,李宗军.湖南芥菜腌制发酵过程中的菌相变化规律[J].食品科学,2014,35(11):200-203.
[22] 姜洁,施波,方佳琪,等.清酒乳杆菌细菌素研究的现状及展望[J].中国微生态学杂志,2011,23(3):268-271.
(文章发表于《中国酿造》,2018年37卷11期。)