[1]赵龙飞. 乳酸菌的保健功能及其在食品中的应用研究[J]. 中国调味品,2009,34(6):30-33.
[2]李铁军,李爱云,张晓峰. 乳酸菌抗菌机理研究进展[J]. 微生物学通报,2002,29(5):81-85.
[3]马妙莲,赵静,陈晓琳,等. 具有广谱抑菌活性乳酸菌的筛选及抑菌物质分析[J]. 食品科学,2012,33(1):162-165.
[4]华鹤良,房东升,郭睿,等. 乳源乳酸菌抗菌肽的活性及特性研究[J]. 食品工业,2014,35(7):84-86.
[5]吕淑霞,白泽朴,代义,等. 乳酸链球菌素(Nisin)抑菌作用及其抑菌机理的研究[J]. 中国酿造,2008(9):87-91.
[6]Ben Omar N,Abriouel H,Lucas R A,et al. Isolation of bacteriocinogenic Lactobacillus plantarum strains from ben saalga,a traditional fermented gruel from Burkina Faso[J]. International Journal of Food Microbiology,2006,112(1):44-50.
[7]熊骏,韩瑞娜,张忠华,等. 豆豉中高效抑菌活性乳酸菌的筛选及其抑菌研究[J]. 中国微生态学杂志,2011,23(6):485-489.
[8]向新,李晓然,陈红,等. 生殖道中具有抑菌活性乳酸菌的分离筛选及其抑菌物质分析[J]. 中国微生态学杂志,2013,25(3):272-276.
[9]刘君,林俊芳,郭丽琼,等. 水产源乳酸菌的多样性及抑菌活性研究[J]. 水产科学,2015,34(6):351-357.
[10]胡彦新,李清,王英,等. 传统发酵食品中产细菌素乳酸菌的筛选与鉴定[J]. 江苏农业科学,2016,44(1):276-278.
[11]申光辉,冯孟,张志清,等. 一株蜂粮源拮抗细菌的分离鉴定及其抑菌物质特性[J]. 微生物学通报,2016,43(10):2197-2206.
[12]李东霞,庞会利,王雁萍,等. 蔬菜废弃物中高抗菌活性乳酸菌的筛选及鉴定[J]. 饲料研究,2014(13):71-74.
[13]任大勇,荣凤君,宫圣洁,等. 发酵食品乳酸菌分离鉴定及功能特性研究[J]. 食品研究与开发,2016,37(19):194-199.
[14]张辉华,曹永长,毕英佐,等. 6株乳酸菌体外抑菌实验[J]. 中国兽医杂志,2001,37(7):8-10.
[15]李院,魏新元,王静,等. 抑制青霉菌乳酸菌的分离、鉴定及抑菌物质分析[J]. 食品科学,2015,36(21):150-155.
[16]何艳霞,王凤,杨文丹,等. 传统酸面团中抗霉菌乳酸菌的筛选及其在蒸蛋糕中的应用[J]. 食品工业科技,2017(19):94-101.
[17]田丰松,王军,杨连玉,等. 不同乳酸菌分离株抗菌物质及其抗菌活性的体外检测及鉴定[J]. 中国预防兽医学报,2016,38(7):558-561.
[18]杜琨. 西藏高原酸奶中乳酸菌产抑菌物质的抑菌活性及抑菌机制[J]. 江苏农业科学,2018,46(21):208-212.
[1]叶巍.乳酸菌DNA序列分析与功能基因研究现状[J].江苏农业科学,2014,42(10):40.
Ye Wei.Research status of DNA sequence analysis and functional genomics in lactic acid bacteria[J].Jiangsu Agricultural Sciences,2014,42(06):40.
[2]史经略,梁天林.生物发酵猪饲料饲喂仔猪的效果[J].江苏农业科学,2013,41(12):218.
Shi Jinglue,et al.Feeding effect of fermented forage on pigs[J].Jiangsu Agricultural Sciences,2013,41(06):218.
[3]蒋彩云,马震雷,陈玲,等.山药酸豆奶制作工艺研究[J].江苏农业科学,2013,41(12):282.
Jiang Caiyun,et al.Study on preparation of yam soybean yoghurt[J].Jiangsu Agricultural Sciences,2013,41(06):282.
[4]王进,陈文强,邓百万,等.汉中麻鸭肠道定殖菌的生活状态和分布[J].江苏农业科学,2014,42(02):176.
Wang Jin,et al.Living conditions and distribution of intestinal colonization bacteria in Hanzhong duck[J].Jiangsu Agricultural Sciences,2014,42(06):176.
[5]胡彦新,李清,王英,等.传统发酵食品中产细菌素乳酸菌的筛选与鉴定[J].江苏农业科学,2016,44(01):276.
Hu Yanxin,et al.Identification and screening of bacteriocin-producing lactic acid bacteria strains from traditional fermented food[J].Jiangsu Agricultural Sciences,2016,44(06):276.
[6]张宏志,马艳弘,李亚辉,等.菊芋乳酸菌饮料生产工艺及稳定性研究[J].江苏农业科学,2015,43(12):291.
Zhang Hongzhi,et al.Study on production processing and stability of lactobacillus fermented Jerusalem artichoke beverage[J].Jiangsu Agricultural Sciences,2015,43(06):291.
[7]李培睿,张晓伟,王丽娜,等.凝固型黄瓜酸奶的研制[J].江苏农业科学,2015,43(11):357.
Li Peirui,et al.Preparation of solidified cucumber yogurt[J].Jiangsu Agricultural Sciences,2015,43(06):357.
[8]张宏志,马艳弘,李亚辉,等.乳酸菌发酵菊芋马齿苋复合饮料及其抑菌活性[J].江苏农业科学,2015,43(11):362.
Zhang Hongzhi,et al.Development and bacteriostatic activity of lactobacillus fermented compound beverage of Jerusalem artichoke and purslane[J].Jiangsu Agricultural Sciences,2015,43(06):362.
[9]吴德龙,王志耕,梅林,等.真空低温喷雾干燥法制备乳酸菌微胶囊的工艺参数优化[J].江苏农业科学,2015,43(10):367.
Wu Delong,et al.Optimization of process parameters of lactobacillus microcapsule preparation by spray drying in vacuum and low temperature[J].Jiangsu Agricultural Sciences,2015,43(06):367.
[10]姚杰玢,郭云霞,郝庆红,等.8株乳酸菌的体外抗氧化能力[J].江苏农业科学,2015,43(05):295.
Yao Jiefen,et al.In vitro antioxidant capacity of 8 lactic acid bacteria strains[J].Jiangsu Agricultural Sciences,2015,43(06):295.