In this paper , functional kefir yogurt starter was produced by lactococcus and lactobacillus isolated from kefir grains 摘要本文利用开菲尔粒中分离的乳球菌和乳杆菌采用混合发酵法研制开菲尔酸奶复合发酵剂。
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The kefir yogurt products had excellent texture , smooth taste , moderate sweetness and acidities , dense alcohol and ester aroma , and short solidify time 用此发酵剂制作成品酸奶，凝乳时间短，凝固结实，口感细腻，甜酸度适中，有浓郁的酯香风味。
