菌株聚集和成膜特性对开菲尔粒成粒作用的影响-现代食品科技.PDFVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.10 菌株聚集和成膜特性对开菲尔粒成粒作用的影响 韩雪，井雪萍，杨喆，刘采云 （哈尔滨工业大学化工学院，黑龙江哈尔滨 150090） 摘要：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。 关键词：开菲尔粒；微生物多样性；生物膜；成粒特性 文章篇号：1673-9078(2016)10-310-316 DOI: 10.13982/j.mfst.1673-9078.2016.10.046 Effect of Microbial Aggregation and Biofilm Formation on Kefir Grain Formation HAN Xue, JING Xue-ping, YANG Zhe, LIU Cai-yun (School of Chemical Engineering and technology, Harbin Institute of Technology, Harbin 150090, China) Abstract: 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 format