开菲尔的生物学特性与活性功能研究进展  

Research Advances on Kefir's Biological Characteristics and Activities

作　　者：林碧敏[1] 葛春玉[1] 曾满枝[1] 何敬[1] 赖婷[1] 

机构地区：[1]华南农业大学公共基础课实验教学中心,广东广州510642

出　　处：《安徽农业科学》2016年第3期102-105,共4页Journal of Anhui Agricultural Sciences

摘　　要：开菲尔是一种传统的酒精发酵乳饮料,具有特殊的营养价值与保健功效,许多学者对其活性功能和作用进行过研究。就开菲尔粒的生物学特性、特殊构成与功能的多样性以及开菲尔中的抗菌物质及其活性功能进行综述,为开菲尔的深入研究与开发利用提供参考。As a traditional alcoholic fermented milk beverage, Kefir has superior nutritional value and health benefits. Biological properties and activities have been studied by many researchers. In this research, we reviewed the diversity of special formation and function, the biolog- ical characteristics of Kefir grains, the antibacterial material and activated function of antibacterial materials, which provides references for the development, utilization and in-depth research of Kefir.

关 键 词：开菲尔 生物学特性 活性功能 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]