微生物发酵文献：食品工业应用、生物活性化合物及微生物多样性

以下是一些与微生物发酵相关的文献：

1. Liu, C., Qiao, W., Zhang, J., Kang, L., & Jin, Y. (2020). Microbial fermentation and its potential applications in the food industry. Food Research International, 137, 109702.

2. Wang, Z., Xu, Y., & Xu, S. (2019). Microbial fermentation and bioactive compounds in fermented foods and beverages. Foods, 8(9), 376.

3. Li, Y., Wang, L., Zhang, J., Gao, W., & Chen, R. (2019). Microbial fermentation: a potential platform for sustainable production of bioactive compounds. Critical Reviews in Food Science and Nutrition, 59(13), 2118-2135.

4. Tamang, J. P., Watanabe, K., & Holzapfel, W. H. (2016). Review: Diversity of microorganisms in global fermented foods and beverages. Frontiers in Microbiology, 7, 377.

5. Steinkraus, K. H. (1997). Handbook of Indigenous Fermented Foods. CRC Press.

这些文献涵盖了微生物发酵在食品工业中的潜力、发酵食品和饮料中的微生物发酵和生物活性化合物、可持续生产生物活性化合物的微生物发酵以及全球发酵食品和饮料中微生物多样性。希望对你有帮助！