摘要
开菲尔粒是传统酸奶开菲尔的发酵剂,其微生物组成较为复杂,该文对国内外研究开菲尔及其发酵产品的文献进行总结,介绍了开菲尔粒及其发酵产品的微生物多样性、成分和功能活性。开菲尔粒是一种混菌发酵体系,其蛋白质、多糖构成的骨架上栖息着乳酸菌、酵母菌和醋酸菌等多种有益微生物。在发酵牛乳时,能同时进行乳酸、醋酸和酒精发酵,其产物在抗癌、降压、抑菌、提高免疫力和缓解乳糖不耐症等功能活性方面发挥了重要作用。
Kefir grains is a starter in the traditional yoghourt ＂kefir＂and the microbial components is very complicated. In the text,some literature about kefir grains and their fermented products were summarized and the microbial diversity,composition and functional activity were introduced. Kefir grains is a kind of mixed bacteria fermentation system,and lactic acid bacteria,yeast and acetic acid bacteria inhabit on its skeleton composed by protein and polysaccharide. When the milk is fermented with kefir grains,the lactic acid,alcohol and acetic acid fermentation can simultaneously be carried out. The products play an important role in anticancer activities,antihypertensive activities,antibacterial activities,enhancing immunity,and reducing lactose intolerance,which provide theoretical basis for use of kefir grains and their fermented products as functional foods.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第3期243-250,共8页
Food and Fermentation Industries
基金
上海市高校选拔培训优秀青年教师科研专项基金资助项目(ghz09005)
关键词
开菲尔
微生物多样性
成分
功能活性
kefir grain
microbial diversities
composition
functional activity
