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The microbiota and health promoting characteristics of the fermented beverage kefir Open Access

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Author or creator
Bourrie, Benjamin
Willing, Benjamin P.
Cotter, Paul D.
Additional contributors
Subject/Keyword
Immunomodulation
Gut Microbiota
Fermented Foods
Metabolic Diseases
Kefir
Type of item
Journal Article (Published)
Language
English
Place
Time
Description
Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain. As with other fermented dairy products, kefir has been associated with a range of health benefits such as cholesterol metabolism and angiotensin-converting enzyme (ACE) inhibition, antimicrobial activity, tumor suppression, increased speed of wound healing, and modulation of the immune system including the alleviation of allergy and asthma. These reports have led to increased interest in kefir as a focus of research and as a potential probiotic-containing product. Here, we review those studies with a particular emphasis on the microbial composition and the health benefits of the product, as well as discussing the further development of kefir as an important probiotic product.
Date created
2016
DOI
doi:10.7939/R3F47H73Q
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Attribution 4.0 International
Citation for previous publication
Bourrie, B., Willing, B. P., & Cotter, P. (2016). The microbiota and health promoting characteristics of the fermented beverage kefir. Frontiers in Microbiology, 7(647), [17 pages].  http://dx.doi.org/10.3389/fmicb.2016.00647

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File format: pdf (Portable Document Format)
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File size: 874256
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File title: The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir
File author: Paul D. Cotter
Page count: 17
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