不同底物下水开菲尔发酵差异的研究进展

Research Progress on the Differences of Water Kefir Fermentation with Different Substrates

摘要:

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，其颗粒中菌株之间互作的相互作用提高了菌群的细胞数量。该颗粒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。另外，在健康保健和防治疾病等功能活性方面也具有较大的发展潜力。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，根据其物理特性及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。

Abstract:

Water kefir is a kind of non-animal sourced traditional fermented beverage with great development potential, which is named for its rich probiotics and beneficial substances. The mutually beneficial interactions between the strains in the particles increased the number of cells in the flora. These particles can be applied to variousraw material substrates, such as fruits, vegetables, cereals and teas, with a low sugar content, low acidity, carbonation and low alcohol content after fermentation, thereby making them suitable for developing products for specific consumers, such as those who are lactose intolerant, vegans or vegetarians. Water kefir particle fermentation can increase the added value of products, make full use of by-products, and reduce environmental pollution and crop waste. In addition, it also has great development potential in functions and bioactivities related to aspects such as healthcare and disease prevention. In this paper, the physiological functions, formation mechanisms, types of fermentation, and microbial species of water kefir are reviewed to clarify the significance and application prospects of developing functional water kefir fermented beverages. Moreover, this paper also provides reference value for the development of new fermented beverages and functional products through summarizing different types of fermentation substrates used domestically and abroad, based on their physical characteristics and the existing microbial species.