[1] Sun W, Chen X, Bi P, et al. Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production [J]. Food Chemistry, 2024, 440: 138309. https://doi.org/10.1016/j.foodchem.2023.138309 doi:  10.1016/j.foodchem.2023.138309
[2] Yang B, Liu S, Zang H, et al. Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae [J]. Food Bioscience, 2024, 59: 104021. https://doi.org/10.1016/j.fbio.2024.104021 doi:  10.1016/j.fbio.2024.104021
[3] Oyón-Ardoiz M, Manjón E, Escribano-Bailón M T, et al. Potential use of Torulaspora delbrueckii As a new source of mannoproteins of oenological interest [J]. Journal of Agricultural and Food Chemistry, 2024, 72(20): 11606−11616. https://doi.org/10.1021/acs.jafc.4c01001 doi:  10.1021/acs.jafc.4c01001
[4] Li J, Hong M, Qi B. Impact of Torulaspora delbrueckii during fermentation on aromatic profile of vidal Blanc icewine [J]. Frontiers in Microbiology, 2022, 13: 860128. https://doi.org/10.3389/fmicb.2022.860128 doi:  10.3389/fmicb.2022.860128
[5] Ramírez M, Velázquez R. The yeast Torulaspora delbrueckii: an interesting but difficult-to-use tool for winemaking [J]. Fermentation, 2018, 4(4): 94. https://doi.org/10.3390/fermentation4040094 doi:  10.3390/fermentation4040094
[6] Ivić S, Jeromel A, Kozina B, et al. Sequential fermentation in red wine cv. babić production: the influence of Torulaspora delbrueckii and Lachancea thermotolerans yeasts on the aromatic and sensory profile [J]. Foods, 2024, 13(13): 2000. https://doi.org/10.3390/foods13132000 doi:  10.3390/foods13132000
[7] Liu J, Wan Y, Chen Y, et al. Effects of Torulaspora delbrueckii on physicochemical properties and volatile flavor compounds of navel orange wine [J]. Journal of Food Composition and Analysis, 2023, 121: 105328. https://doi.org/10.1016/j.jfca.2023.105328 doi:  10.1016/j.jfca.2023.105328
[8] Balmaseda A, Rozès N, Bordons A, et al. The use of Torulaspora delbrueckii to improve malolactic fermentation [J]. Microbial Biotechnology, 2024, 17(1): e14302. https://doi.org/10.1111/1751-7915.14302 doi:  10.1111/1751-7915.14302
[9] Hickert L R, Cattani A, Manfroi L, et al. Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co-inoculation with Torulaspora delbrueckii and utilization of bentonite [J]. Biotechnology and Applied Biochemistry, 2024, 71(1): 96−109. https://doi.org/10.1002/bab.2524 doi:  10.1002/bab.2524
[10] Wang Y, Qi X Y, Fu Y, et al. Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage [J]. Food Chemistry, 2023, 409: 135284. https://doi.org/10.1016/j.foodchem.2022.135284 doi:  10.1016/j.foodchem.2022.135284
[11] Liu J, Wan Y, Chen Y, et al. Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS [J]. Food Chemistry, 2024, 453: 139625. https://doi.org/10.1016/j.foodchem.2024.139625 doi:  10.1016/j.foodchem.2024.139625
[12] Zeng C, Mu Y, Yuan J, et al. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae co-fermentation on the physicochemical and flavor compounds of Huaniu apple cider [J]. Molecules, 2024, 29(8): 1750. https://doi.org/10.3390/molecules29081750 doi:  10.3390/molecules29081750
[13] 季翠, 骆晶晶, 刁琦, 等. 内蒙古和海南干旱地区芽孢杆菌和伯克霍德尔菌的耐旱性[J]. 微生物学通报, 2024, 51(10): 4118−4131.
[14] 高兴亮. MALDI-TOF MS在酵母菌快速鉴定中的应用及四个新种描述 [D]. 保定: 河北大学, 2024.
[15] 侯小歌, 孙忠科, 李学思, 等. 浓香型白酒大曲中可培养放线菌的分离鉴定及产酶功能[J]. 食品科技, 2019, 44(12): 28−35.
[16] 蒋莉. 出芽短梗霉高产低分子量普鲁兰多糖的发酵工艺研究 [D]. 南宁: 广西大学, 2020.
[17] 闫瑞. 固态发酵制备低嘌呤大豆基料及特性研究 [D]. 南京: 南京农业大学, 2022.
[18] 张驰, 李宛格, 钮成拓, 等. 枇杷果酒酿酒酵母的筛选及其发酵性能研究[J]. 食品与发酵工业, 2025, 51(13): 135−143. https://doi.org/10.13995/j.cnki.11-1802/ts.040548 doi:  10.13995/j.cnki.11-1802/ts.040548
[19] 张春芝, 江志国, 莫寅斌, 等. ‘马瑟兰’葡萄本土酵母菌的筛选及酿造应用研究[J]. 食品科技, 2021, 46(9): 27−31.
[20] 巴尼特 J A, 佩恩 R W, 亚罗 D, 等. 酵母菌的特征与鉴定手册 [M]. 胡瑞卿译, 青岛: 海洋大学出版社, 1991: 68−171.
[21] Linderholm A L, Findleton C L, Kumar G, et al. Identification of genes affecting hydrogen sulfide formation in Saccharomyces cerevisiae [J]. Applied and Environmental Microbiology, 2008, 74(5): 1418−1427. https://doi.org/10.1128/AEM.01758-07 doi:  10.1128/AEM.01758-07
[22] Van Breda V, Jolly N, Van Wyk J. Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains [J]. International Journal of Food Microbiology, 2013, 163(2/3): 80−88.
[23] 刘灿珍, 董书甲, 姜凯凯, 等. 5株非酿酒酵母的耐受性及发酵特性研究[J]. 中国酿造, 2017, 36(10): 42−46. https://doi.org/10.11882/j.issn.0254-5071.2017.10.010 doi:  10.11882/j.issn.0254-5071.2017.10.010
[24] 郑雪珂, 陈晖, 陈浩燃, 等. 筒鲜鱼中优势酵母菌的筛选鉴定及其生长特性分析[J]. 中国酿造, 2024, 43(9): 79−84.
[25] 杨婕. 基于耐热克鲁维酵母混菌发酵对提升冰酒感官品质的影响效应 [D]. 兰州: 甘肃农业大学, 2020.
[26] 王静尧. 高产酯非酿酒酵母筛选及在混菌发酵中的发酵特性研究 [D]. 阿拉尔: 塔里木大学, 2023.
[27] 潘雪婷. 北冰红酵母菌的优选及其酿造冰葡萄酒的品质研究 [D]. 石家庄: 河北科技大学, 2023.
[28] 杨诗妮. 本土戴尔有孢圆酵母在葡萄酒发酵中的应用潜力研究 [D]. 杨凌: 西北农林科技大学, 2019.
[29] 杨诗妮, 叶冬青, 贾红帅, 等. 本土戴尔有孢圆酵母在葡萄酒酿造中的应用潜力[J]. 食品科学, 2019, 40(18): 108−115. https://doi.org/10.7506/spkx1002-6630-20180914-142 doi:  10.7506/spkx1002-6630-20180914-142
[30] 周得刚, 徐彬艳, 王青霞, 等. 戴尔有孢圆酵母与酿酒酵母细胞间接触对‘赤霞珠’葡萄酒风味品质的影响[J]. 中国农业科学, 2024, 57(16): 3264−3282. https://doi.org/10.3864/j.issn.0578-1752.2024.16.013 doi:  10.3864/j.issn.0578-1752.2024.16.013