雪莲菌颗粒形成机制研究进展  

Research Progress on the Formation Mechanism of Tibet Kefir Grains

作　　者：李佳乐 毛可敏 桑亚新[1] 高洁 Li Jiale;Mao Kemin;Sang Yaxin;Gao Jie(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《中国食品学报》2021年第9期386-396,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：农业高质量发展关键共性技术攻关专项(19227114D)。

摘　　要：雪莲菌粒作为一种天然发酵体系,在牛乳中培养可不断增殖,并形成风味独特、具有多种益生功能的发酵乳,被誉为“香槟酸奶”。然而,雪莲菌粒理化成分、菌相组成的复杂性制约了其规模化发展进程,人工构建菌相明确、发酵乳质量稳定可控的雪莲菌粒成为亟待解决的问题。本文从雪莲菌的物理、化学及生物特性出发,结合国内外雪莲菌颗粒形成机制的相关研究,凝练出生物膜假说、聚集假说、共生假说3种颗粒形成假说,并分析人工颗粒构建失败可能的原因,以期为明确雪莲菌粒的形成机制,实现人工模拟雪莲菌粒提供参考依据。Tibet kefir(TK)is a kind of yoghurt fermented by Tibet kefir grains(TKG),which consist of lactic acid bacteria,yeasts and acetic acid bacteria.TK is traditional fermented milk in pastoral area in China with the aroma of milk and bouquet,which also has foaming property and probiotic function.Therefore,it has a reputation as Champagne yoghurt.However,TK has not been industrialized because of the complicated microbial composition and the uncontrollable fermentation.Artificial TK starter with specific microbial composition and controlled fermentation need to be developed.In this paper,three construction hypotheses of TKG were deduced and they were biofilm hypothesis,aggregation hypothesis and symbiosis hypothesis.Besides,the possible reasons for the failure of artificial grain construction were analyzed,together with the assumed hypotheses,which could shed light on the formation mechanism and be conducive to artificial construction of TKG.

关 键 词：雪莲菌粒 成粒机制 微生物聚集 生物膜 共生关系 

分 类 号：TS201.3[轻工技术与工程—食品科学]