[1] 倪琳钰, 叶朋飞, 刘静, 等. γ-氨基丁酸的乳酸菌转化及在食品中的应用[J]. 现代食品, 2022, 28(3): 22-26.
Ni L Y, Ye P F, Liu J, et al.The transformation of γ-aminobutyric acid by lactic acid bacteria and its application in food[J]. Modern Food, 2022, 28(3): 22-26.
[2] Jena R, Choudhury P K.Lactic acid bacteria in fermented dairy foods: gamma-aminobutyric acid (GABA) production and its therapeutic implications[J]. Food Bioscience, 2024, 62: 105276. https://doi.org/10.1016/j.fbio.2024.105276.
[3] 龚福明. 云南传统发酵豆豉中乳酸菌多样性及高产γ-氨基丁酸乳酸菌研究[D]. 昆明: 昆明理工大学, 2010: 12-15, 43-44.
Gong F M. Study on biodiversity of lactic acid bacteria from traditional fermented ‘Douchi’ in Yunnan and screening of γ-aminobutyric acid high yielding lactic acid bacteria[D]. Kunming: Kunming University of Science and Technology, 2010: 12-15, 43-44.
[4] 杨明容, 李亚莉, 杨四润, 等. 云南大叶种茶树鲜叶加工γ-氨基丁酸茶的研究[J]. 云南农业大学学报(自然科学), 2013, 28(4): 512-516.
Yang M R, Li Y L, Yang S R, et al.Study on the processing of gabaron tea using fresh leaf of Camellia sinensis var. assamica in Yunnan[J]. Journal of Yunnan Agricultural University (Natural Science), 2013, 28(4): 512-516.
[5] 林辉山, 李晓梅. 十堰茶产区GABA TEA工艺推广及功效、冲泡方法研究[J]. 福建茶叶, 2022, 44(11): 30-32.
Lin H S, Li X M.Study on the popularization, efficacy and brewing method of GABA tea technology in Shiyan tea-producing area[J]. Tea in Fujian, 2022, 44(11): 30-32.
[6] 吴庆山. 富含γ-氨基丁酸的低咖啡因保健速溶茶开发[D]. 厦门: 集美大学, 2019: 1-4.
Wu Q S.Development of healthy instant tea with rich γ-aminobutyric acid (GABA) and low caffeine[D]. Xiamen: Jimei University, 2019: 1-4.
[7] 王子瑞, 赵军, 黄云战. 云南γ-氨基丁酸茶产业化的应用与推广研究[J]. 科技经济导刊, 2017, 29(80): 101-103.
Wang Z R, Zhao J, Huang Y Z.Study on the industrialization application and popularization of γ-aminobutyric acid (GABA) tea in Yunnan[J]. Science and Technology Economic Guide, 2017, 29(80): 101-103.
[8] Tsushida T, MuraI T. Conversion of glutamic acid to γ-aminobutyric acid in tea leaves under anaerobic conditions[J]. Agricultural and Biological Chemistry, 1987, 51(11): 2865-2871.
[9] 张铭铭, 范起业, 李文萃, 等. 富含γ-氨基丁酸的黄茶闷黄技术初探[J]. 现代食品科技, 2022, 38(7): 264-270, 62.
Zhang M M, Fan Q Y, Li W C, et al.Preliminary study on the techniques for the yellowing process of yellow tea high in γ-aminobutyric acid[J]. Modern Food Science and Technology, 2022, 38(7): 264-270, 62.
[10] 沈强, 罗金龙, 张小琴, 等. 茶叶中γ-氨基丁酸的形成机理及应用研究进展[J]. 贵茶, 2023(1): 11-16.
Shen Q, Luo J L, Zhang X Q, et al.Research Progress on the formation mechanism and application of γ-aminobutyric acid in tea[J]. Journal of Guizhou Tea, 2023(1): 11-16.
[11] 黄亚辉. 茶树种质间谷氨酸脱羧酶活性差异及γ-氨基丁酸茶的研究[D]. 长沙: 中南林业科技大学, 2010: 27-29.
Huang Y H.Differences in glutamate decarboxylase activity among tea germplasms and research on γ-aminobutyric acid (GABA) tea[D]. Changsha: Central South University of Forestry and Technology, 2010: 27-29.
[12] 华南农业大学. 一种微生物发酵制作GABA茶的方法: 201710352191.1[P/OL].2020-07-31. https://kns.cnki.net/kcms2/article/abstract?v=RM9JFOVmTL_RUpPVE1epyDfObrlLc9vkS2O8POOX88HDaPxsGAHB-QCbKoVC0v1AlvrMj75zhbAjwCmUA0jbueH6thqxMeKtNVQGV5XTqKOlxOSUwlZL9PKnvDOvJ5nr_lJioUnrhM4sX7r5z52bN9pYVIs5Af6sHys3bLabAmhp-xrEjbtKXw==&uniplatform=NZKPT&language=CHS.
South China Agricultural University. A method for preparing GABA tea by microbial fermentation: 201710352191.1[P/OL].2020-07-31. https://kns.cnki.net/kcms2/article/abstract?v=RM9JFOVmTL_RUpPVE1epyDfObrlLc9vkS2O8POOX88HDaPxsGAHB-QCbKoVC0v1AlvrMj75zhbAjwCmUA0jbueH6thqxMeKtNVQGV5XTqKOlxOSUwlZL9PKnvDOvJ5nr_lJioUnrhM4sX7r5z52bN9pYVIs5Af6sHys3bLabAmhp-xrEjbtKXw==&uniplatform=NZKPT&language=CHS.
[13] 彭叶, 李美凤, 韦圻, 等. 不同菌种对黄金芽绿茶γ-氨基丁酸含量和茶叶品质的影响[J]. 食品与发酵工业, 2023, 49(16): 88-95.
Peng Y, Li M F, Wei Q, et al.Effects of different strains on γ-aminobutyric acid content and tea quality of Huangjinya green tea[J]. Food and Fermentation Industries, 2023, 49(16): 88-95.
[14] Chen Y S, Liu B L, Chang Y N.Bioactivities and sensory evaluation of Pu-erh teas made from three tea leaves in an improved pile fermentation process[J]. Journal of Bioscience & Bioengineering, 2010, 109(6): 557-563.
[15] 宁亚维, 马梦戈, 杨正, 等. γ-氨基丁酸的制备方法及其功能食品研究进展[J]. 食品与发酵工业, 2020, 46(23): 238-247.
Ning Y W, Ma M G, Yang Z, et al.Research progress in the enrichment process and functional foods of γ-aminobutyric acid[J]. Food and Fermentation Industries, 2020, 46(23): 238-247.
[16] Cui Y H, Miao K, Niyaphorn S, et al.Production of gamma-aminobutyric acid from lactic acid bacteria: a systematic review[J]. International Journal of Molecular Sciences, 2020, 21(3): 995-1015.
[17] 李亚莉, 魏珍珍, 周红杰. 株产GABA酵母菌在普洱茶发酵中的应用[C]//中国科学技术协会, 贵州省人民政府.第十五届中国科协年会第20分会场: 科技创新与茶产业发展论坛论文集. 《中国学术期刊(光盘版)》电子杂志社, 2013: 317-323.
Li Y L, Wei Z Z, Zhou H J.Application of a GABA-producing yeast strain in Pu'er tea fermentation[C]//China Association for Science and Technology, Guizhou Provincial People 's Government. The 20th session of the 15th annual meeting of China Association for Science and Technology: Science and Technology Innovation and Tea Industry Development Forum Papers. ‘China Academic Journals (CD Edition)’ Electronic Magazine, 2013: 317-323.
[18] 郑鸿雁, 赵炜彤. 响应面法优化假丝酵母Y6产γ-氨基丁酸发酵工艺[J]. 食品科学, 2015, 36(9): 130-135.
Zheng H Y, Zhao W T.Fermentation optimization by response surface methodology for enhanced yield of γ-aminobutyric acid by Candida.sp Y6[J]. Food Science, 2015, 36(9): 130-135.
[19] Wei X, Chan T K, Kong C T D, et al. Biosynthetic characterization, heterologous production, and genomics-guided discovery of GABA-containing fungal heptapeptides[J]. Journal of Natural Products, 2023, 86(2): 416-422.
[20] Carla C C. Whole cell biocatalysts: essential workers from nature to the industry[J]. Microbial Biotechnology, 2017, 10(2): 250-263. https://doi.org/10.1111/1751-7915.12363.
[21] 郜秋艳, 尹杰, 张金玉, 等. 茶叶中γ-氨基丁酸的研究进展[J]. 中国茶叶, 2021, 43(1): 10-19.
Gao Q Y,Yin J, Zhang J Y, et al.Research progress on the γ-aminobutyric acid in tea[J]. China Tea, 2021, 43(1): 10-19.
[22] Jin Y H, Hong J H, Lee J H, et al. Lactic acid fermented green tea with Levilactobacillus brevis capable of producing γ-aminobutyric acid[J]. Fermentation, 2021, 7(3): 110. https://doi.org/10.3390/fermentation7030110.
[23] 吴剑, 南博, 李侠, 等. 高产γ-氨基丁酸植物乳杆菌的筛选、鉴定及益生特性[J]. 食品研究与开发, 2024, 45(6): 190-196.
Wu J, Nan B, Li X, et al.Screening, identification,and probiotic characterization of a Lactobacillus plantarum strain with a high yield of γ-aminobutyric acid[J]. Food Research and Development, 2024, 45(6): 190-196.
[24] Kim G H, Baek K R, Lee G E, et al.Development of starter cultures for precision fermentation of Kombucha with enriched gamma-aminobutyric acid (GABA) content[J]. Fermentation, 2025, 11(1): 17-28.
[25] Susana L, Silvia S, José Antonio F, et al. Selection of GABA-producing lactic acid bacteria strains by polymerase chain reaction using novel gad B and gad C multispecies primers for the development of new functional foods[J]. International Journal of Molecular Sciences, 2024, 25(24): 13696. https://doi.org/10.3390/ijms252413696.
[26] Bhanwar S, Singh A, Ganguli A.Probiotic characterization of potential hydrolases producing Lactococcus lactis subsp. Lactis isolated from pickled yam[J]. Food and Agricultural Immunology, 2013, 24(4): 447-456.
[27] 杨胜远, 邓宝君, 谭微珠. 戊糖片球菌发酵番茄富集γ-氨基丁酸工艺条件优化[J]. 食品研究与开发, 2024, 45(19): 113-120.
Yang S Y, Deng B J, Tan W Z.Optimization of fermentation conditions for enriching γ-aminobutyric acid in tomato by Pediococcus pentosaceus[J]. Food Research and Development, 2024, 45(19): 113-120.
[28] Coelho M C, Ribeiro S C, Malcata F X, et al.High gamma-aminobutyric acid (GABA) producing Enterococcus malodoratus isolated from protected denomination of origin (PDO) cheese[J]. International Dairy Journal, 2025, 161: 106112. https://doi.org/10.1016/j.idairyj.2024.106112.
[29] Kusumaningsih P, Jatmiko Y D, Kusumawati I G A, et al. Metagenomic analysis of the bacterial community and gamma aminobutyric acid (GABA) synthesis by lactic acid bacteria from seredele, a Balinese fermented soybean product[J]. Biodiversitas: Journal of Biological Diversity, 2024, 25(11): 4190-4198.
[30] Xuan J, Han X, Che J, et al.Production of γ-aminobutyric acid-enriched sourdough bread using an isolated Pediococcus pentosaceus strain JC30[J]. Microelectronics Journal, 2024, 2(10): e31236. https://doi.org/10.1016/j.heliyon.2024.e31236.
[31] Zhang D J, Xiong J A, Zhao X R, et al.Anti-fatigue activities of γ-aminobutyric acid-enriched soymilk in an acute exercise-treated mouse model via regulating AMPK/PGC-1α pathway[J]. Food Bioscience, 2023, 55: 103060-103068. https://doi.org/10.1016/j.fbio.2023.103060.
[32] Liu H, Zhang J, Yang W Q, et al. Bio-synthesis of GABA by Streptococcus thermophilus QYW-LYS1 isolated from traditional fermented yoghurt[J]. Advanced Materials Research, 2014, 884/885: 401-404. https://doi.org/10.4028/www.scientific.net/ amr.884-885.401.
[33] Han M, Dong Y, Gai B Z.Regulation of gut microbiota and serum neurotransmitters in mice by Streptococcus thermophilus GA8 and Lacticaseibacillus rhamnosus HAO9-fermented milk containing high levels of gamma-aminobutyric acid[J]. Journal of the Science of Food and Agriculture, 2024, 104(13): 8050-8058.
[34] Suwanmanon K, Hsieh P C.Isolating Bacillus subtilis and optimizing its fermentative medium for GABA and nattokinase production[J]. CyTA-Journal of Food, 2014, 12(3): 282-290.
[35] Asun A C, Lin S T, Ng H S, et al.Production of gamma-aminobutyric acid (GABA) by Bacillus subtilis BBEL02 fermentation using nitrogen-rich industrial wastes as crude feedstocks[J]. Biochemical Engineering Journal, 2022, 187: 108654-108659. https://doi.org/10.1016/j.bej.2022.108654.
[36] Luang-In V, Saengha W, Karirat T, et al.Probiotic attributes, GABA-producing capacity and cytotoxic effects of microbes isolated from Thai fermented foods[J]. International Journal of Agriculture and Biology, 2021, 25(2): 409-419.
[37] Somasundaram S, Tran K N T, Ravikumar S, et al. Introduction of synthetic protein complex between Pyrococcus horikoshii glutamate decarboxylase and Escherichia coli GABA transporter for the improved production of GABA[J]. Biochemical Engineering Journal, 2017, 120: 1-6. https://doi.org/10.1016/j.bej.2016.12.020.
[38] Jeng K C, Chen C S, Fang Y P, et al.Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-Erh tea[J]. Journal of Agricultural & Food Chemistry, 2007, 55(21): 8787-8792.
[39] Neupane S, Amorim M R D, Skellam E. Discovery of Unguisin J, a new cyclic peptide from Aspergillus heteromorphus CBS 117.55, and phylogeny-based bioinformatic analysis of UngA NRPS domains[J]. Beilstein Journal of Organic Chemistry, 2024, 20(2): 321-330.
[40] Aoki H, Uda I, Tagami K, et al.The production of a new Tempeh like fermented soybean containing a high level of γ-aminobutyric acid by anaerobic incubation with Rhizopus[J]. Bioscience, Biotechnology, and Biochemistry, 2003, 67(5): 1018-1023.
[41] Benjamas C, Waraporn M, Nantikarn S E, et al.Enhancing functional properties of fermented rice cake by using germinated black glutinous rice, probiotic yeast, and enzyme technology[J]. Food and Bioprocess Technology, 2023, 16(5): 1116-1127.
[42] Zhang S M, Shi C Y, Liu C J, et al.Dynamic analysis of the bacterial community and determination of antioxidant capacity during the fermentation of sour tea[J]. Fermentation, 2023, 9(2): 161-175.
[43] 李胜男. 短乳杆菌生物合成γ-氨基丁酸的研究[D]. 大连: 大连理工大学, 2019: 4-5.
Li S N.Study on the biosynthesis of γ-aminobutyric acid by Lactobacillus brevis[D]. Dalian: Dalian University of Technology, 2019: 4-5.
[44] Han J R, Zhao X L, Zhao X, et al.Microbial-derived γ-aminobutyric acid: synthesis, purification, physiological function, and applications[J]. Journal of Agricultural and Food Chemistry, 2023, 71(41): 14931-14946.
[45] 郭兴燃. 细胞融合选育高产γ-氨基丁酸菌株关键技术及发酵培养基条件优化研究[D]. 长春: 吉林农业大学, 2022: 1-2.
Guo X R.Study on the key technology of breeding high-yield GABA strain by cell fusion and optimization of fermentation medium conditions[D]. Changchun: Jilin University, 2022: 1-2.
[46] Sarasa S B, Mahendran R, Muthusamy G, et al.A brief review on the non-protein amino acid, gamma-amino butyric acid (GABA): its production and role in microbes[J]. Current Microbiology, 2019, 77(3): 534-544.
[47] 张静, 周海丽, 彭飞, 等. 植物乳杆菌NCU116中谷氨酸脱羧酶的挖掘及其酶学特性探究[J]. 南昌大学学报(工科版), 2025, 47(2): 128-136.
Zhang J, Zhou H L, Peng F, et al.Excavation of glutamate decarboxylase in Lactobacillus plantarum NCU116 and exploration of its enzymatic properties[J]. Journal of Nanchang University (Engineering & Technology), 2025, 47(2): 128-136.
[48] Lu Y, Zhang F, Wang L, et al.Advances in engineering and applications of microbial glutamate decarboxylases for gamma-aminobutyric acid production[J]. Enzyme and Microbial Technology, 2025, 188(8): 110652-110665.
[49] 王世依, 赵毅雯, 贾田丽, 等. 微生物法合成γ-氨基丁酸的研究进展[J]. 华中农业大学学报, 2024, 43(4): 94-101.
Wang S Y, Zhao Y W, Jia T L, et al.Progress in microbial synthesis of gamma-aminobutyric acid[J]. Journal of Huazhong Agricultural University, 2024, 43(4): 94-101.
[50] 吕毅, 郭雯飞. 康帕龙(GABARON)茶: 一种具有降血压作用的新型茶叶[J]. 中国茶叶加工, 1998(3): 40-41.
Lü Y, Guo W F.Gabaron tea: a new type of tea with hypotensive effect[J]. China Tea Processing, 1998(3): 40-41.
[51] Horie M, Tada A, Kanamoto N, et al. Evaluation of lactic acid bacteria and component change during fermentation of Ishizuchi‐kurocha[J]. Journal of Food Processing and Preservation, 2019, 43: e14186-e14199. https://doi.org/10.1111/jfpp.14186.
[52] 周洁, 范静怡, 周倩倩, 等. 茶叶中γ-氨基丁酸的研究进展[J]. 河南农业, 2020 (10): 11-12.
Zhou J, Fan J Y, Zhou Q Q, et al.Research progress on γ-aminobutyric acid in tea[J]. Henan Agriculture, 2020(10): 11-12.
[53] Horie M, Iwahashi H.Relationship between the physiological activity of Japanese post-fermented teas and lactic acid bacteria[J]. Fermentation, 2023, 9(10): 876-888.
[54] 苏静, 李长文, 梁慧珍, 等. 普洱茶鲜叶固态发酵工艺研究[J]. 食品研究与开发, 2017, 38(20): 114-118.
Su J, Li C W, Liang H Z, et al.Study on technology of fresh leaves solid fermentation of Pu'erh tea[J]. Food Research and Development, 2017, 38(20): 114-118.
[55] Wu M C, Liu S L, Liou B K, et al.Investigation on the quality of commercially available GABA tea in Taiwan[J]. Standards, 2023, 3(3): 297-315.
[56] Huynh O N, Mai N T, Hoang D M.GABA-enriched old oolong tea fermentation[C]//IOP Conference Series: Earth Environmental. Science. Bristol: IOP Publishing Ltd., 2024: 12028. https://doi.org/10.1088/1755-1315/1340/1/012028.
[57] Teng T S, Chin Y L, Chai K F, et al. Fermentation for future food systems: precision fermentation can complement the scope and applications of traditional fermentation[J]. EMBO Reports, 2021, 22(12): e52680. https://doi.org/10.15252/embr.202152680.
[58] Seo S O, Jin Y S. Next-generation genetic and fermentation technologies for safe and sustainable production of food ingredients: colors and flavorings[J]. Annual Review of Food Science and Technology, 2022, 13: 463-488. https://doi.org/10.1146/annurev-food-052720-012228.
[59] Tran T, Grandvalet C, Verdier F, et al. Microbial dynamics between yeasts and acetic acid bacteria in Kombucha: impacts on the chemical composition of the beverage[J]. Foods, 2020, 9(7): 963-987. https://doi.org/10.3390/foods9070963
[60] Wang D, Deng Y, Zhao L, et al.GABA and fermented litchi juice enriched with GABA promote the beneficial effects in ameliorating obesity by regulating the gut microbiota in HFD-induced mice[J]. Food & Function, 2023, 14(15): 8170-8185.
[61] Sanlier N, Atik İ, Atik A.A minireview of effects of white tea consumption on diseases[J]. Trends in Food Science & Technology, 2018, 82: 82-88. https://doi.org/10.1016/j.tifs.2018.10.004.
[62] Değimencioğlu N, Yldz E, Sahan Y, et al.Impact of tea leaves types on antioxidant properties and bioaccessibility of Kombucha[J]. Journal of Food Science and Technology, 2021, 58(11): 2304-2312.
[63] Zhang L, Zhang Z Z, Zhou Y B, et al.Chinese dark teas: Postfermentation, chemistry and biological activities[J]. Food Research International, 2013, 53: 600-607. https://doi.org/10.1016/j.foodres.2013.01.016.
[64] Wang Y, Liu Y, Sun Z, et al.Improving the quality and safety of Pu-erh tea by inoculation of Saccharomyces cerevisiae and Lactobacillus plantarum[J]. Fermentation, 2023, 9(11): 18. doi: 10.3390/fermentation9110987.
[65] Zhang W, Yang R, Fang W, et al.Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea[J]. International Journal of Food Microbiology, 2016, 227: 29-33. https://doi.org/10.1016/j.ijfoodmicro.2016.03.025.
[66] Zhang F, Bian J, Chen X, et al.Roles for intracellular cation transporters in respiratory growth of yeast[J]. Metallomics, 2019, 11(10): 1667-1678.
[67] An Y J, Sung N J, Lee S P.Production of highly enriched GABA through Lactobacillus plantarum fermentation of katsuobushi protein hydrolyzate made from Dendropanax morbiferus extract fermented by Bacillus subtilis[J]. Korean Journal of Food Preservation, 2023, 30(1): 146-154.
[68] 冯玲然. 普洱茶中功能性微生物的筛选及风味物质的初步研究[D]. 无锡: 江南大学, 2014: 5-8.
Feng L R.Screening of functional microbes from Pu-erh tea and their effects on the flavor and taste of Pu-erh tea[D]. Wuxi: Jiangnan University, 2014: 5-8.
[69] 陈善敏, 王奕, 常睿, 等. 乳酸菌的健康功效及其在发酵茶叶中的应用进展[J]. 食品科学, 2024, 45(13): 365-372.
Chen S M, Wang Y, Chang R, et al.Research progress in health benefits of lactic acid bacteria and application in fermented tea[J]. Food Science, 2024, 45(13): 365-372.
[70] Cohen G, Sela D A, Nolden A A. Sucrose concentration and fermentation temperature impact the sensory characteristics and liking of Kombucha[J]. Foods, 2023, 12(17): 3116. https://doi.org/10.3390/foods12163116.
[71] 邹陈悦, 李滢, 刘书香, 等.微生物源γ-氨基丁酸生物合成及其代谢调控研究[J].微生物学报, 2026, 66(5): 2103-2116.
Zou C Y, LI Y, Liu S X, et al.Research progress in the biosynthesis and metabolic regulation of microbial-derived γ-aminobutyric acid[J]. Acta Microbiologica Sinica, 2026, 66(5): 2103-2116.
[72] 章垚琪, 潜卫东, 傅玲琳, 等. 厌氧处理对黄茶生物活性的影响及γ-氨基丁酸富集的代谢组学分析[J]. 食品科学, 2023, 44(6): 65-73.
Zhang Y Q, Qian W D, Fu L L, et al.Effect of anaerobic treatment on bioactive properties of yellow tea and metabolomic analysis of its promoting effect on γ-aminobutyric acid enrichment[J]. Food Science, 2023, 44(6): 65-73.
[73] Wang Z, Jin Q, Jiang R,et al.Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation[J]. Food Research International, 2023, 172: 113854-113864. doi: 10.1016/j.foodres.2023.113854.
[74] 杨胜远, 陆兆新, 吕风霞, 等. 微生物谷氨酸脱羧酶研究进展[J]. 食品科学, 2007, 28(1): 354-360.
Yang S Y, Lu Z X, Lü F X, et al.Research progress review on microbial glutamate decarboxylase[J]. Food Science, 2007, 28(1): 354-360.
[75] 刘亚楠, 李欢, 连仁杰, 等. 水产品生物胺控制技术研究进展[J]. 食品科学, 2022, 43(11): 246-253.
Liu Y N, Li H, Lian R J, et al.Progress in control techniques for biogenic amines in aquatic products[J]. Food Science, 2022, 43(11): 246-253.
[76] Wei L, Zhao J H, Wang Y R, et al.Engineering of Corynebacterium glutamicum for high-level γ-aminobutyric acid production from glycerol by dynamic metabolic control[J]. Metabolic Engineering, 2022, 69(1): 134-146.
浙公网安备 33019902000101号