水开菲尔是一种极具发展潜力的非动物源的传统发酵饮料，以其丰富的益生菌和有益物质而得名。可适用于不同的原料基质，如水果、蔬菜、谷物和茶类等，发酵后含糖量低、酸度低、碳酸化和酒精含量低，可用于开发特定消费者的产品，如乳糖不耐受、纯素食主义或素食主义者。水开菲尔颗粒发酵能够提高产品的附加值，使副产品得到充分利用、减少环境污染与作物浪费。在功能活性方面也具有较大的发展潜力，能够用于防治疾病和健康保健。酵母菌和乳酸菌在水开菲尔培养基中的共培养模式提高了相互作用菌群的细胞数量，描述了水开菲尔粒中菌株之间的相互作用是互惠互利的。该文通过对水开菲尔的生理功能、形成机制、发酵类型及其微生物种类进行综述，阐明了开发功能性水开菲尔发酵饮料的意义及其应用前景，并通过总结国内外不同的发酵底物类型，根据其物理特性和存在的微生物种类给新型发酵饮料、功能性产品的开发提供参考价值。

Water kefir is a kind of non-animal source traditional fermented beverage with great development potential, which is named for its rich probiotics and beneficial substances. It can be applied to different raw material substrates, such as fruits, vegetables, cereals and teas, etc., with low sugar content, low acidity, carbonation and alcohol content after fermentation, and can be used to develop products for specific consumers, such as lactose intolerance, veganism or vegetarianism. Water kefir particle fermentation can increase the added value of products, make full use of by-products, reduce environmental pollution and crop waste. It also has great development potential in terms of functional activity, and can be used for disease prevention and treatment and health care. The co-culture mode of yeast and lactic acid bacteria in water kefir medium increased the number of interacting bacteria, which described that the interaction between strains in water kefir granules was mutually beneficial. In this paper, the physiological function, formation mechanism, fermentation type and microbial species of water kefir were reviewed to clarify the significance and application prospect of developing functional water kefir fermented beverage. Moreover, different fermentation substrate types at home and abroad were summarized to provide reference value for the development of new fermented beverage and functional product according to their physical properties and microbial species.