开菲尔粒是一种天然的发酵剂，原粒在牛奶中经长期培养后会不断长大，分裂产生新的开菲尔粒。开菲尔的成粒特性已经引起了人们的广泛关注，然而到目前为止，人们还无法人工合成开菲尔粒，这与其粒中复杂的微生物体系及成分组成等息息相关；开菲尔粒的形成是一个复杂的过程，其中所含的微生物菌系、蛋白质、多糖等成分均会影响开菲尔粒的形成。因此，本文根据国内外的研究动态，介绍了开菲尔粒中微生物的多样性及分布，阐述了开菲尔粒中的微生物及蛋白质、多糖等成分对菌株聚集及生物膜形成特性的影响，进而从微生物的聚集能力及生物膜形成能力的角度出发，综述了开菲尔粒的成粒特性，以期为研究开菲尔粒的形成机制，建立人工合成开菲尔粒的方法，开发开菲尔产品提供思路。

Kefir grain is a natural starter culture, and the original grain can grow and split to produce new Kefir grains after long-term subculturing in milk. The grain formation properties of the Kefir grain have attracted considerable research attention. However, synthetic Kefir grains still cannot be obtained due to the complex microbial system and the grain composition. Kefir grain formation is a complex process, and can be affected by the microbial strains present, proteins, polysaccharides, and other components. Therefore, based on results from recent studies, the diversity and distribution of microorganisms in Kefir grains were investigated and the effects of the microorganisms, proteins, and polysaccharides in the Kefir grain on microbial strain aggregation and biofilm formation were discussed. Subsequently, the features of Kefir grain formation were summarized based on the aggregation and biofilm formation abilities of the microorganisms. These findings can help to reveal the mechanism underlying Kefir grain formation, establish new methods for synthesizing artificial Kefir grains, and provide new approaches for developing Kefir products.

国家自然科学基金青年科学基金项目（31101317）；哈尔滨市青年创新人才基金项目(2013RFQXJ147)；黑龙江省博士后科研启动金项目（LBH-Q12108）