卫生研究

参考文献

[1] MARCO M L,HEENEY D,BINDA S,et al.Health benefits of fermented foods:microbiota and beyond[J].Curr Opin Biotechnol,2017,44:94-102.

[2] MARCO M L,SANDERS M E,GNZLE M,et al.The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods[J].Nat Rev Gastroenterol Hepatol,2021,18(3):196-208.

[3] 刘飞翔，董其惠，吴蓉，等.不同国家和地区传统发酵食品及其发酵微生物研究进展[J].食品科学，2020,41 (21):338-350.

[4] LEECH J,CABRERA-RUBIO R,WALSH A M,et al.Fermented-food metagenomics reveals substrate-associated differences in taxonomy and health-associated and antibiotic resistance determinants[J].mSystems,2020,5(6):e00522-20.

[5] WASTYK H C,FRAGIADAKIS G K,PERELMAN D,et al.Gut microbiota-targeted diets modulate human immune status[J].Cell,2021,184(16):4137-4153.

[6] EFRIWATI,SUWANTO,ANTONIUS,et al.Population dynamics of yeasts and lactic acid bacteria (lab) during tempeh production[J].HAYATI J Biosci,2013,20(2):57-64.

[7] 王娜，陈万轩，张伟萍，等.基于高通量测序技术的贵州不同类型细菌型豆豉菌群多样性分析[J/OL].食品与发酵工业：1-10[2022-09-18].

[8] LI X,HE Y,YANG W,et al.Comparative analysis of the microbial community and nutritional quality of sufu[J].Food Sci Nutr,2021,9(8):4117-4126.

[9] TAN G,HU M,LI X,et al.High-throughput sequencing and metabolomics reveal differences in bacterial diversity and metabolites between red and white Sufu[J].Front Microbiol,2020,11:758.

[10] LIANG T,XIE X,MA J,et al.Microbial communities and physicochemical characteristics of traditional Dajiang and Sufu in north China revealed by high-throughput sequencing of 16S rRNA[J].Front Microbiol,2021,12:665243.

[11] LIU L,CHEN X,HAO L,et al.Traditional fermented soybean products:processing,flavor formation,nutritional and biological activities[J].Crit Rev Food Sci,2020(4):1-19.

[12] BAO W,HUANG X,LIU J,et al.Influence of Lactobacillus Brevis on metabolite changes in bacteria-fermented Sufu[J].J Food Sci,2020,85(1):165-172.

[13] DO PRADO F G,PAGNONCELLI M G B,DE MELO PEREIRA G V,et al.Fermented soy products and their potential health benefits:a review[J].Microorganisms,2022,10(8):1606.

[14] FAN J,ZHANG Y,CHANG X,et al.Changes in the radical scavenging activity of bacterial-type Douchi,a traditional fermented soybean product,during the primary fermentation process[J].Biosci Biotech Bioch,2009,73 (12):2749-2753.

[15] SANJUKTA S,RAI A K.Production of bioactive peptides during soybean fermentation and their potential health benefits[J].Trends Food Sci Tech,2016,50:1-10.

[16] JAYACHANDRAN M,XU B.An insight into the health benefits of fermented soy products[J].Food Chem,2019,271:362-371.

[17] XIE C,ZENG H,QIN L.Physicochemical,taste,and functional changes during the enhanced fermentation of low-salt Sufu paste,a Chinese fermented soybean food[J].Int J Food Prop,2018,21(1):2714-2729.

[18] CHAN E W C,WONG S K,KEZUKA M,et al.Natto and miso:an overview on their preparation,bioactive components and health-promoting effects[J].Food Res,2021,5,446-452.

[19] WALTHER B,KARL J P,BOOTH S L,et al.Menaquinones,bacteria,and the food supply:the relevance of dairy and fermented food products to vitamin K requirements[J].Adv Nutr,2013,4 (4):463-473.

[20] SANLIER N,G?KCEN B B,SEZGIN A C.Health benefits of fermented foods[J].Crit Rev Food Sci Nutr,2019,59(3):506-527.

[21] SHANNON R,REEN K C,MELANIE H,et al.Fermented foods as a dietary source of live organisms[J].Front Microbiol,2018,9:1785.

[22] MU Q,ZHANG H,LIAO X,et al.Control of lupus nephritis by changes of gut microbiota[J].Microbiome,2017,5(1):73.

[23] CORTES PEREZ N G,DE MORENO DE LEBLANC A,GOMEZ GUTIERREZ J G,et al.Probiotics and trained immunity[J].Biomolecules,2021,11(10):1402.

[24] MAROOF H,HASSAN Z M,MOBAREZ A M,et al.Lactobacillus acidophilus could modulate the immune response against breast cancer in murine model[J].J Clin Immunol,2012,32(6):1353-1359.

[25] PALA V,SIERI S,BERRINO F,et al.Yogurt consumption and risk of colorectal cancer in the Italian european prospective investigation into cancer and nutrition cohort[J].Int J Cancer,2011,129:2712-2719.

[26] LEE S H,WHON T W,ROH S W,et al.Unraveling microbial fermentation features in kimchi:from classical to meta-omics approaches[J].Appl Microbiol Biotechnol,2020,104(18):7731-7744.

[27] CHOI H J,LEE N K,PAIK H D.Health benefits of lactic acid bacteria isolated from kimchi,with respect to immunomodulatory effects[J].Food Sci Biotechnol,2015,24(3):783-789.

[28] PARK K Y,JEONG J K,LEE Y E,et al.Health benefits of kimchi (Korean fermented vegetables) as a probiotic food[J].J Med Food,2014,17(1):6-20.

[29] CASTELLONE V,BANCALARI E,RUBERT J,et al.Eating fermented:health benefits of LAB-fermented foods[J].Foods,2021,10(11):2639.

[30] CHOI I H,NOH J S,HAN J S,et al.Kimchi,a fermented vegetable,improves serum lipid profiles in healthy young adults:randomized clinical trial[J].J Med Food,2013,16(3):223-229.

[31] CHILTON S N,BURTON J P,REID G.Inclusion of fermented foods in food guides around the world[J].Nutrients,2015,7(1):390-404.

[32] MITHRIL C,DRAGSTED L O,MEYER C,et al.Guidelines for the new nordic diet[J].Public Health Nutr,2012,15(10):1941-1947.

[33] BELL V,FERRO J,FERNANDES T.Nutritional guidelines and fermented food frameworks[J].Foods,2017,6(8):65.

[34] YOSHIIKE N,HAYASHI F,TAKEMI Y,et al.A new food guide in Japan:the Japanese food guide spinning top[J].Nutr Rev,2010,65(4):149-154.

[35] National Institute of Nutrition.Dietary guidelines for Indians-a manual[M].Hyderabad:NIN,2011.

[36] KESZEI A P,SCHOUTEN L J,GOLDBOHM R A,et al.Dairy intake and the risk of bladder cancer[J].Am J Epidemiol,2009,171:436-446.

[37] SONEDSTEDT E,WIRF?LT E,WALLSTROM P,et al.Dairy products and its association with incidence of cardiovascular disease:the Malm? diet and cancer cohort[J].Eur J Epidemiol,2011,26:609-618.

[38] ADEGBOYE A R,CHRISTENSEN L B,HOLM PEDERSEN P,et al.Intake of dairy products in relation to periodontitis in older Danish adults[J].Nutrients,2012,4:1219-1229.