[1]Adlercreutz H.Phytoestrogens and breast cancer[J].Journal of Steroid Biochemistry and Molecular Biology,2002,83(1-5):113-118. [2] Messina M,Persky V,Setchell K D R,et al.Soy intake and cnacer risk:A review of the?in vitroand in vivodata[J].Nutrition Cancer,1994,21:113-131. [3] 徐春华,张治广,谢明杰.大豆异黄酮的抗氧化和抗肿瘤活性研究[J].大豆科学,2010,29(5):870-873.(Xu C H,Zhang Z G,Xie M J.Research on antioxygenic and antitum or activities of soybean isoflavones[J].Soybean Science,2010,29(5):870-873.) [4] Koudou S,Fleury Y,Welt D,et al.Malonyl isoflavone glycosides in soybean seeds(Glycine maxMerrill)[J].Agriculture and Biological Chemistry,1991,55(9):2227-2233. [5] Xu X,Keecha S H,Wang H J,et al.Bioavailability of soybean isoflavone depends upon gut microflora in women[J].The Journal of Nutrition,1995,125:2307-2315. [6] Change Y C,Nair M G.Metabolism of daidzein and genistein by intestinal bacteria[J].Journal of Natural Products,1995,58(12):1892-1896. [7] 董喜梅,包艳,张勇,等.国内外发酵豆乳研究发展现状[J].大豆科学,2010,29(5):883-888.(Dong X M,Bao Y,Zhang Y,et al.Research progress on domestic and international fermented soymilk[J].Soybean Science,2010,29(5):883-888.) [8] Wei Q K,Chen T R,Chen J T.Using of Lactobacillusand?Bifidobacteriumto produce the isoflavone aglycones in fermented soymilk[J].International Journal of Food Microbiology,2007,117(1):120-124. [9] Pyo Y H,Lee T C,Lee Y C.Effect of lactic acid fermentation on enrichment of antioxidant properties and bioactive isoflavone in soybean[J].Journal of Food Science,2005,70(3):215-220. [10]凌代文,东秀珠.乳酸细菌分类鉴定及实验方法[M].中国轻工业出版社,1999.(Ling D W,Dong X Z.Identification and experimental methods of lactic acid bacteria[M].China Light Industry Press,1999.) [11]王松,丁立,周荣琪.HPLC法测定豆粕中大豆异黄酮的含量[J].化工进展,2005,24(2):196-199.(Wang S,Ding L,Zhou R Q.Determination of isoflavones in soybean meal by HPLC[J].Chemical Industry and Engineering Progress,2005,24(2):196-199.) [12]Ounis W B,Champagne C P,Makhlouf J,et al.Utilization of tofu whey pre-treated by electromembrane process as a growth medium for Lactobacillus plantarumLB17[J].Desalination,2008,229(1-3):192-203. [13]Otieno D O,Ashton J F,Shah N E.Stability of β-glucosidase activity produced by Bifidobacteriumand Lactobacillusspp. in fermented soymilk during processing and storage[J].Journal of Food Science,2005,70(4):236-341. [14]Tochikura T,Sakai K,Fujiyoshi T,et al.Para-nitrophenyl glycoside-hydrolyzing activities in bifidobacteria and characterization of beta-galactosidase ofBifidobacterium longum401[J]. Agriculture and Biological Chemistry,1986,50:2279-2286. [15]Tsangalis D,Ashton J F,Mcgill A E J,et al.Biotransformation of isoflavones by bifidobacteria in fermented soymilk supplemented with D-glucose and L-cysteine[J].Food Microbiology and Safety,2003,68(2):623-631. [16]黄文宇,柳陈坚,李海燕.传统大豆发酵食品中大豆异黄酮的生理保健机能的研究进展[J].中国微生态学杂志,2009,21(10):949-955.(Hang W Y,Liu C J,Li H Y.Research progress of physiological health function of soybean isoflavone in traditional fermented soybean[J].Chinese Journal of Microecology,2009,21(10):949-955.)