黑蒜 (Chinese Wikipedia)
Analysis of information sources in references of the Wikipedia article "黑蒜" in Chinese language version.
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doi.org
- Qiu Z, Lu X, Li N, Zhang M, Qiao X. Characterization of garlic endophytes isolated from the black garlic processing. MicrobiologyOpen. February 2018, 7 (1): e00547. PMC 5822338
. PMID 28990361. doi:10.1002/mbo3.547. Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed down during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture-dependent methods.
- Qiu Z, Li N, Lu X, Zheng Z, Zhang M, Qiao X. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing. Food Research International (Ottawa, Ont.). April 2018, 106: 428–438. PMID 29579944. doi:10.1016/j.foodres.2017.12.081.
- FUJISAWA, Hiroyuki; SUMA, Kaoru; ORIGUCHI, Kana; SEKI, Taiichiro; ARIGA, Toyohiko. Thermostability of Allicin Determined by Chemical and Biological Assays. Bioscience, Biotechnology, and Biochemistry. 2014-05-22, 72 (11): 2877–2883 [2017-01-20]. doi:10.1271/bbb.80381. （原始内容存档于2021-01-16）.
guokr.com
- 云无心. 黑蒜真有神奇功效吗？. 果壳网. 2014-08-18 [2017-01-20]. （原始内容存档于2020-06-13）.
nih.gov
ncbi.nlm.nih.gov
- Qiu Z, Lu X, Li N, Zhang M, Qiao X. Characterization of garlic endophytes isolated from the black garlic processing. MicrobiologyOpen. February 2018, 7 (1): e00547. PMC 5822338 . PMID 28990361. doi:10.1002/mbo3.547.
Seven kinds of Bacillus were found from garlic and black garlic, respectively. Further studies demonstrated that the total bacteria and endophytes showed a sharp decrease firstly, followed by a rapid rise, then maintained at a certain level, and finally slowed down during the black garlic processing. B. subtilis, B. methylotrophicus, and B. amyloliquefaciens were the dominant strains. The selected strains were capable of fermenting glucose, lactose, sucrose, and garlic polysaccharide to produce acid but no gas, with a strong ability of heat resistance. The results indicated that there were a certain number of garlic endophytes during the black garlic processing, and Bacillus was the dominant strains under the conventional culture-dependent methods.
- Qiu Z, Li N, Lu X, Zheng Z, Zhang M, Qiao X. Characterization of microbial community structure and metabolic potential using Illumina MiSeq platform during the black garlic processing. Food Research International (Ottawa, Ont.). April 2018, 106: 428–438. PMID 29579944. doi:10.1016/j.foodres.2017.12.081.
tandfonline.com
- FUJISAWA, Hiroyuki; SUMA, Kaoru; ORIGUCHI, Kana; SEKI, Taiichiro; ARIGA, Toyohiko. Thermostability of Allicin Determined by Chemical and Biological Assays. Bioscience, Biotechnology, and Biochemistry. 2014-05-22, 72 (11): 2877–2883 [2017-01-20]. doi:10.1271/bbb.80381. （原始内容存档于2021-01-16）.
web.archive.org
- 云无心. 黑蒜真有神奇功效吗？. 果壳网. 2014-08-18 [2017-01-20]. （原始内容存档于2020-06-13）.
- 任磊磊. 黑蒜比生蒜贵10倍 专家：营养价值被过分夸大. 新华网. 2014年10月24日 [2017-01-20]. （原始内容存档于2017年6月13日）.
- FUJISAWA, Hiroyuki; SUMA, Kaoru; ORIGUCHI, Kana; SEKI, Taiichiro; ARIGA, Toyohiko. Thermostability of Allicin Determined by Chemical and Biological Assays. Bioscience, Biotechnology, and Biochemistry. 2014-05-22, 72 (11): 2877–2883 [2017-01-20]. doi:10.1271/bbb.80381. （原始内容存档于2021-01-16）.
xinhuanet.com
news.xinhuanet.com
- 任磊磊. 黑蒜比生蒜贵10倍 专家：营养价值被过分夸大. 新华网. 2014年10月24日 [2017-01-20]. （原始内容存档于2017年6月13日）.