开菲尔发酵及应用于疾病预防与辅助治疗的研究进展  

Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy

作　　者：阮晖[1] 竺莹莹 林思敏 钱雪芹 王菁[1,2] RUAN Hui;ZHU Yingying;LIN Simin;QIAN Xueqin;WANG Jing(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Pelaya Cosmetics Co.,Ltd.,Hangzhou 310000,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]珀莱雅化妆品股份有限公司,浙江杭州310000

出　　处：《中国酿造》2025年第4期1-6,共6页China Brewing

基　　金：西宁市“引才聚才555计划”(宁人才字[2023]-1号)。

摘　　要：开菲尔是一类具有悠久传统的益生菌发酵食品,其发酵作用由开菲尔粒(KG)完成,根据底物的不同分为乳开菲尔粒(MKG)和水开菲尔粒(WKG),在组成上以乳酸菌和酵母为主,成为筛选益生菌菌株的主要来源。该文介绍了乳开菲尔(MK)及水开菲尔(WK)的发酵菌株及发酵方式,总结了其对肠道功能紊乱、保肝护肝及代谢综合征疾病的预防与辅助治疗的功效,为益生菌菌株发掘和功能性发酵食品研发提供理论依据。Kefir is a kind of probiotic fermented foods with a long history,which is fermented by kefir grains(KG).KG are divided into milk kefir grains(MKG)and water kefir grains(WKG)according to different substrates,which are mainly composed of lactic acid bacterium and yeast,and is the main source for screening probiotic strains.In this paper,the fermentation strains and methods of milk kefir(MK)and water kefir(WK)were introduced,and their effects on the prevention and adjuvant therapy of intestinal dysfunction,liver protection and metabolic syndrome were summarized,provid-ing theoretical basis for the discovery of probiotic strains and the research and development of functional fermented foods.

关 键 词：开菲尔 开菲尔粒 益生菌 发酵技术 功能性发酵食品 

分 类 号：TS201.3[轻工技术与工程—食品科学]