开菲尔发酵过程中菌系多样性及其风味物质的研究进展  

Research Progress on Microbial Diversity and Flavor Compounds during Kefir Fermentation

作　　者：陈苗苗 朱睿妍 文缘 李国斌 彭飞 CHEN Miaomiao;ZHU Ruiyan;WEN Yuan;LI Guobin;PENG Fei(College of Food Science and Technology,Nanchang University,Nanchang 330069,China)

机构地区：[1]南昌大学食品学院,江西南昌330069

出　　处：《乳业科学与技术》2024年第4期25-30,共6页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家自然科学基金青年科学基金项目(32101894)。

摘　　要：开菲尔是一种含有少量乙醇的乳品饮料,由牛乳或羊乳添加开菲尔粒发酵而成,主要包含乳酸菌、醋酸菌和酵母菌等微生物,因其具有独特的风味和口感及突出的益生作用,被越来越多的消费者所关注。开菲尔粒是发酵开菲尔的天然发酵剂,其具有复杂的结构和丰富的微生物组成。目前在开菲尔的工厂生产中,多用从开菲尔粒中分离菌种的重组发酵剂进行发酵。本文综述开菲尔粒微生物的组成,不同地区、不同发酵原料对开菲尔发酵过程中菌系多样性的影响和目前对开菲尔中风味物质的研究进展。Kefir is a mildly alcoholic dairy beverage made from cow’s,goat’s or sheep’s milk fermented with kefir grains,which mainly consist of lactic acid bacteria,acetic acid bacteria and yeast.Due to its unique flavor and taste,as well as outstanding probiotic effects,kefir is increasingly attracting attention from consumers.As a natural starter culture,kefir grains have a complex structure and rich microbial composition.At present,fermentation with a starter culture consisting of microbial strains isolated from kefir grains is mainly used for the industrial production of kefir.This article reviews the microbial composition of kefir grains,the impact of kefir grains from different regions and raw materials on microbial diversity during the kefir fermentation process,and summarizes the current progress in research on flavor substances in kefir.

关 键 词：开菲尔 开菲尔粒 菌系 多样性 风味物质 

分 类 号：TS252.5[轻工技术与工程—农产品加工及贮藏工程]