酸马奶的微生物学及生产工艺研究现状

Research Status of Microbiology and Production Technology of Koumiss

酸马奶作为一种传统的自然发酵乳制品,不仅含有丰富的微生物资源和生物活性成分,而且兼备营养价值和保健功效。文章结合近年来酸马奶研究取得的最新成果,系统综述了酸马奶的传统发酵工艺、微生物多样性、营养价值及保健功效等内容,并对酸马奶工业化生产的发展进行了分析,为解析酸马奶的微生物发酵机制和工业化生产提供参考。

As a traditional natural fermented dairy product,koumiss is not only rich in microbial resources and bioactive components,but also has nutritional value and health benefits.In this article,the traditional fermentation process,microbial diversity,nutritional value and health effects of koumiss are systematically reviewed,and the development of industrialized production of koumiss is analyzed,taking into account the latest achievements of koumiss research in recent years.To provide a reference for analyzing the microbial fermentation mechanism and industrial production of koumiss.