摘要
灵菇菌主要菌群为乳酸菌、酵母菌和醋酸菌,主要用其发酵酸奶,从而使酸奶中含有丰富的乳酸菌等,并能够起到改善肠道功能、降脂、保肝等作用。本文对灵菇菌的菌群组成、发酵机理、在饮品中的应用及其保健功能等进行了综述,为综合开发利用灵菇菌奠定基础。
The main flora of Tibetan kefir is lactic acid bacteria, yeast and acetic acid bacteria. It is mainly used to ferment yogurt, so that yogurt is rich in lactic acid bacteria, and can improve intestinal function, reduce lipids, and protect liver. In this paper, the composition of flora, fermentation mechanism, application in beverages, and health-care functions of the Tibetan kefir were reviewed, which laid the foundation for the comprehensive development and utilization of the Tibetan kefir.
作者
史茗元
李研静
关磊
郑春英
SHI Mingyuan;LI Yanjing;GUAN Lei;ZHENG Chunying(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150500,China;Key Laboratory of Microbiology,College of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,China)
出处
《现代食品》
2022年第5期8-10,共3页
Modern Food
基金
黑龙江省大学生创新创业训练项目(202110212042)。
关键词
灵菇菌
发酵乳
营养保健功能
tibetan kefir
fermented milk
nutrition and health function
