灵菇菌发酵饮品的研究概况  

Research Overview of Fermented Beverage of Tibetan Kefir

作　　者：史茗元 李研静 关磊 郑春英 SHI Mingyuan;LI Yanjing;GUAN Lei;ZHENG Chunying(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150500,China;Key Laboratory of Microbiology,College of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,China)

机构地区：[1]黑龙江大学农业微生物技术教育部工程研究中心,黑龙江哈尔滨150500 [2]黑龙江大学生命科学学院黑龙江省普通高校微生物重点实验室,黑龙江哈尔滨150080

出　　处：《现代食品》2022年第5期8-10,共3页Modern Food

基　　金：黑龙江省大学生创新创业训练项目(202110212042)。

摘　　要：灵菇菌主要菌群为乳酸菌、酵母菌和醋酸菌,主要用其发酵酸奶,从而使酸奶中含有丰富的乳酸菌等,并能够起到改善肠道功能、降脂、保肝等作用。本文对灵菇菌的菌群组成、发酵机理、在饮品中的应用及其保健功能等进行了综述,为综合开发利用灵菇菌奠定基础。The main flora of Tibetan kefir is lactic acid bacteria, yeast and acetic acid bacteria. It is mainly used to ferment yogurt, so that yogurt is rich in lactic acid bacteria, and can improve intestinal function, reduce lipids, and protect liver. In this paper, the composition of flora, fermentation mechanism, application in beverages, and health-care functions of the Tibetan kefir were reviewed, which laid the foundation for the comprehensive development and utilization of the Tibetan kefir.

关 键 词：灵菇菌 发酵乳 营养保健功能 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]