开菲尔是一种低醇、含有气泡、口味偏酸的发酵饮料,具有调节肠道微生态、抗氧化、降血脂等功能。开菲尔利用开菲尔粒进行发酵,根据发酵基质不同可分为水开菲尔和乳开菲尔。水开菲尔是利用水开菲尔粒,以含糖水溶液或果蔬汁为基质进行发酵；乳开菲尔则多以牛奶、羊奶、驼奶等乳制品为基质,利用乳开菲尔粒进行发酵。相比于乳开菲尔,水开菲尔食用历史较短,而因其发酵基质种类多样、保健功能较多,水开菲尔还受到了乳糖不耐受人群和素食主义者的广泛关注。然而,水开菲尔相关研究较少,限制了其生产加工技术的进一步提升。本文从乳开菲尔与水开菲尔的区别入手,重点介绍了水开菲尔的微生物多样性、功能特性以及生产应用,旨在为水开菲尔进一步的研究及开发提供理论基础。

Kefir is a low-alcohol sparkling fermented beverage with acidic taste, contributing health benefits like intestinal microbiota regulation, antioxidant activities and hypolipidemic effect to consumers. Kefir is produced using kefir grain which functions as a starter in the process of fermentation. Kefir can be divided into two groups according to different fermentation substrates: water kefir and milk kefir. Water kefir is fermented by water kefir grains using a sugar-containing aqueous solution or fruit and vegetable juice as the substrate, while milk kefir is mainly made from milk, goat milk, camel milk fermented by milk kefir grains. Compared to milk kefir, water kefir has a shorter history of consumption, while diverse fermentation substrates and multiple health benefits, it has also received widespread attention from lactose intolerant people and vegetarians. However, there is scarce research on water kefir, which impedes the further improvement of production and processing technology. Starting from the differences between milk kefir and water kefir, this review focuses on the microbial diversity, functional traits and applications of water kefir, aiming to provide basis for the further research and development of water kefir.

TS275.4

陕西省重点研发计划（2022NY-023、2023-YBNY-197）；国家自然科学基金青年基金项目（32001673）；陕西省教育厅专项科研计划项目（21JK0942）；中央引导地方科技发展项目（2023ZY1-CGZY-02-01）