摘要
开菲尔是由天然存在的混菌发酵体系发酵牛乳而成,是许多国家的传统食品,食用历史悠久,流传广泛。本文从菌相分析、生物学活性研究、基质成分分析、培养增殖及保存条件优化等几个方面综述近年来国内外关于开菲尔的科学研究,为今后的研究和应用提供理论基础。
Kefir which is fermented by a natural mixed fermentation system, is a kind of traditional beverage in some countries with a long history. In this paper, a survey of its advances in recent years both domestic and abroad is presented, includingmicroflora analysis, biological activity research, the matrix composition analysis, optimizationofcultural and preservation conditions.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第4期204-211,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
科研院所技术开发研究专项(早期儿童营养补充品关键技术研究-2013EG150138)
关键词
开菲尔
菌相分析
功能活性
基质成分
增殖培养
Kefir
microflora analysis
biological activity
matrix composition
proliferation
