参考文献:[1] Ercolini, D., PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. Journal of Microbiological Methods, 2004. 56(3): 297-314.[2] Ercolini, D., FRISSO G, MAURIELLO G, et al., Microbial diversity in Natural Whey Cultures used for the production of Caciocavallo Silano PDO cheese. International Journal of Food Microbiology, 2008. 124(2): 164-170.[3] Cocolin, L., AGGIO D, MANZANO M. , An application of PCR-DGGE analysis to profile the yeast populations in raw milk. International Dairy Journal, 2002. 12(5): 407-411.[4] BEH A L, FLEET G F, PRAKITCHAIWATTANA C, et al. Evaluation of Molecular Methods for the Analysis of Yeasts in Foods and Beverages, in Advances in Food Mycology. 2006: 69-106.[5] COCOLIN L, INNOCENTE N, BIASUTTI M, et al. The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process. International Journal of Food Microbiology, 2004. 90(1): 83-91.[6] DOLCI P, ALESSANDRIA V, COCOLIN G, et al. Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria. Food Microbiology, 2008. 25(2): 392-399.[7] LEE Jungsook, HEO Gunyoung, LEE Junwon., Analysis of kimchi microflora using denaturing gradient gel electrophoresis. International Journal of Food Microbiology, 2005. 102(2): 143-150.[8] FLOREZ A B,MAYO B., Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE. International Journal of Food Microbiology, 2006. 110(2): 165-171.[9] FASOLI S, MARZOTTO M, RIZZOTTI L. et al., Bacterial composition of commercial probiotic products as evaluated by PCR-DGGE analysis. International Journal of Food Microbiology, 2003. 82(1): 59-70.[10] 奥斯伯F, 布伦特 R. 精编分子生物学实验指南[M]. 北京: 中国科技出版社: 31-32. [11] 罗静初. 生物信息学概论[M]. 北京: 北京大学出版社, 2002: 97-113.[12]. 龚院生, 姚艾东, 王成中, 小米发酵饮料的研制. 郑州粮食学院学报, 1999(03). 41-45[13] Angela BOTES, Svetoslav D. TODOROV, et al., Identification of lactic acid bacteria and yeast from boza. Process Biochemistry, 2007. 42(2): 267-270.[14] Omre HANCIOGLU, Mehmet KARAPINAR , Microflora of Boza, a traditional fermented Turkish beverage. International Journal of Food Microbiology, 1997. 35(3): 271-274.[15] Velitchka GOTCHEVA, Severino S. PANDIELLA, et al., Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochemistry, 2000. 36(1-2): 127-130.[16] 高蕙文, 吕欣, 董明盛, PCR-DGGE指纹技术在食品微生物研究中的应用. 食品科学, 2005(08) : 465-468. |