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开菲尔酸奶屋，基于此诞生。Kefir yogurt housing, based on the birth.

用这种方法制备的开菲尔核桃乳饮料口感细腻，风味独特。By this way, Kefir beverage was tasted fine and had no peculiar odor.

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它是以牛乳或羊乳为原料，以开菲尔粒为发酵剂发酵而成的。Kefir uses Kefir grains as a starter and fermented in milk or goat milk.

除了奶，还可以考虑吃奶酪，白干酪，黄油，酸奶酪，脱脂乳和开菲尔。Apart from milk, consider consuming cheese, cottage cheese, butter, yogurt, buttermilk, and kefir.

强化钙、大豆异黄酮于开菲尔中，赋予开菲尔预防骨质疏松等功能。Kefir can prevent osteoporosis when fortified isoflavone and calcium. Kefir was made by soy milk also.

由于发酵剂开菲尔粒菌相的特殊性，使开菲尔成分不同于普通酸奶。Compare with other yogurt, Kefir's components are different because of complex microbial of Kefir grains.

对藏灵菇菌增殖条件及其产乳酸特性进行了研究。This paper presents proliferation conditions and lactic acid fermentation characteristics of Tibetan kefir grains.

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本文研究了清洗、搅拌等培养条件以及碳源、氮源和无机盐等营养元素对开菲尔粒增殖的影响。In this paper, the effect of kefir grains increase with different incubations and nutrimental resource was studied.

后来，随着自酿酸奶在欧洲日渐风行，KEFIR很快传遍欧美国家。Later, as brewed in Europe and increasingly popular yogurt, KEFIR quickly spread all over Europe and the United States.

人们在寻找酸乳、卡菲尔和其它益生菌乳品饮料的健康狂热中，它是又一种新方法。It is a new way to get the beneficial bugs that people are looking for in yogurt, kefir and other probiotic dairy drinks.

为了研制开菲尔发酵剂，本试验测定了开菲尔粒及其发酵液中几种主要微生物的数量。In order to develop Kefir fermented liquor, this research tested the number of several main microbe in Kefir grains and its fermented liquor.

体外和动物实验显示，开菲尔中的共生菌群具有抗癌、抗突变以及抗菌等功效。Moreover, in vitro and animal trials have shown symbiotic microflora in kefir have anticarcinogenic, antimutagenic and antimicrobial properties.

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酸奶和开菲尔是有益细菌良好的来源，可以帮助改善消化，也与增长疾病的致病细菌作斗争。Yogurt and kefir are excellent sources of beneficial bacteria that can help improve digestion as well fight the growth of illness-causing bacteria.

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。The Kefir yogurt products had excellent texture, smooth taste, moderate sweetness and acidities, dense alcohol and ester aroma, and short solidify time.

用PCR-DGGE指纹技术，研究了藏灵菇中微生物多样性及藏灵菇发酵奶发酵过程微生物种群动力学。The diversity in Tibetan kefir grains and dynamics of the microbial community during the fermentation of Tibetan kefir by PCR-DGGE fingerprinting technique were studied.