| 酸马奶的微生物学及生产工艺研究现状 |
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| 引用本文： | 朱建军,王康,刘彦敏,郭元晟,伊日布斯.酸马奶的微生物学及生产工艺研究现状[J].食品科技,2022(1). |
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| 作者姓名： | 朱建军 王康 刘彦敏 郭元晟 伊日布斯 |
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| 作者单位： | 锡林郭勒职业学院生物工程研究院;昆明理工大学生命科学与技术学院 |
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| 基金项目： | 昆明理工大学科研项目(KKK0201826052)。 |
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| 摘 要： | 酸马奶作为一种传统的自然发酵乳制品,不仅含有丰富的微生物资源和生物活性成分,而且兼备营养价值和保健功效。文章结合近年来酸马奶研究取得的最新成果,系统综述了酸马奶的传统发酵工艺、微生物多样性、营养价值及保健功效等内容,并对酸马奶工业化生产的发展进行了分析,为解析酸马奶的微生物发酵机制和工业化生产提供参考。
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| 关 键 词： | 酸马奶 微生物 生物活性物质 工业化生产 |
Research Status of Microbiology and Production Technology of Koumiss |
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| Affiliation: | (Institute of Biological Engineering,Xilingol Vocational College,Xilinhot 026000,China;Faculty of Life Science and Technology,Kunming University of Science and Technology,Kunming 650500,China) |
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| Abstract: | As a traditional natural fermented dairy product,koumiss is not only rich in microbial resources and bioactive components,but also has nutritional value and health benefits.In this article,the traditional fermentation process,microbial diversity,nutritional value and health effects of koumiss are systematically reviewed,and the development of industrialized production of koumiss is analyzed,taking into account the latest achievements of koumiss research in recent years.To provide a reference for analyzing the microbial fermentation mechanism and industrial production of koumiss. |
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| Keywords: | koumiss microorganism biologically active substance industrial production |
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