酸马奶的功能性研究进展  

Functional Study on Koumiss

作　　者：靳志敏 贾雪晖 胡晓蓉 许腾 马胜男 高海燕 陈文洁 张宏博 王少华 

机构地区：[1]内蒙古自治区市场监督管理审评查验中心,内蒙古 呼和浩特

出　　处：《食品与营养科学》2021年第4期346-350,共5页Hans Journal of Food and Nutrition Science

摘　　要：酸马奶是一种经微生物发酵的传统乳制品。近几年,随着人们对马奶保健价值的进一步认识,逐渐研究发现了马奶及酸马奶的特殊作用,对马乳、酸马乳的研究及利用达到了一个新的水平。本文通过整理查阅大量国内外资料,分析了国内外关于酸马奶中的微生物菌群,列举了俄罗斯、中国、哈萨克斯坦、蒙古国四个地区酸马奶中的微生物多样性,对我国酸马奶发酵剂菌群进行了阐释。同时,综述了酸马奶的食疗作用以及医疗保健作用研究的起源以及对心脑血管疾病、提高人体免疫力等方面的医疗保健功能,并对酸马奶的发展前景进行了展望。Koumiss is a traditional dairyproduct fermented by microorganisms. In recent years, as understanding of thehealth value of mare milk, the special effects of mare milk and koumiss havebeen gradually discovered, and the research and utilization of mare milk andkoumiss have reached a new level. In this article, a large number of domesticand foreign data were consulted. The domestic and foreign research aboutkoumiss starter microflora was analyzed. Microbial diversity in koumiss fromRussia, China, Kazakhstan and Mongolia was listed. The bacterial community of koumissstarter in China was explained. We reviewed the origin of koumiss ontherapeutic effect and the medical and health care function, as well as themedical and health care bacteria on cardiovascular and cerebrovascular diseasesand improving human immunity. The development prospect of koumiss wasprospected.

关 键 词：酸马奶 微生物多样性 食疗功能 医疗保健功能 

分 类 号：R15[医药卫生—营养与食品卫生学]