陈陶声，林祖申.酱油及酱类的酿造[M].北京:化学工业出版社，1991:5-6 .(Chen T S，Lin Z S.Brewing of soy sauce and jam[M].Beijing:Chemical Industry Press，1991：5-6.)
[2]
陈红玲.谷氨酰胺酶高产菌沪酿3.422米曲霉的育种[J].中国酿造，1990(3):30-40.(Cheng H L.Breeding of Aspergillus oryzae hunian 3.422 with high ability of producing glutaminase[J].China Brewing，1990(3):30-40.)
[3]
康维民，刘绍军，常学东，等.一种新型谷氨酰胺酶在酱油酿造中的作用[J].中国调味品，2003(4):33-35.( Kang W M，Liu S J，Chang X D，et al.Application of a new type of glutaminase in bean sauce brewing[J].China Condiment，2003(4)：33-35.)
[4]
包小兰，郭顺堂，焉华娟，等.脱酰胺化对大豆蛋白水解物可溶性钙结合量的影响[J].农产品加工.学刊，2006（8）：63-66 .(Bao X L，Guo S T，Yan H J，et al.Effect of deamidation of soybean protein hydrolysates on amount of soluble bound calcium[J].Academic Periodical of Farm Products Processing，2006（8）：63-66.)
[5]
东秀珠，蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社，2001:66-92.（Dong X Z，Cai M Y.Manual for identification of common bacterium[M].Beijing：Science Press，2001:66-92.）
[6]
R.E.布坎南，N.E.古本斯.伯杰氏细菌鉴定手册[M].北京:科学出版社，1984:382-462.(R?E Buchanan，N.E Gibbons.Bergey manual of identification of bacterium[M].Beijing:Science Press，1984:382-462.)
[7]
国家环境保护总局水和废水监测分析方法编委会.水和废水监测分析方法[M].(第四版)北京:中国环境科学出版社，2002:279-281.(Editorial Committee of Method for Monitoring and Analyzing of Water and Waste Water，Adminstration of Environmental Protection of the People’s Republic of China.Method for monitoring and analyzing of water and waste water[M].Beijing:China Environmental Science Press，2002:279-281.)
