Kefir: The Champagne of Fermented Beverages

  title={Kefir: The Champagne of Fermented Beverages},
  author={Jessy Van Wyk},
  journal={Fermented Beverages},
  • J. V. Wyk
  • Published 2019
  • Chemistry
  • Fermented Beverages
Kefir and Its Biological Activities
It is demonstrated that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties, along with the limitations.
Kefir, kombucha, and sour beers
A review of nondairy kefir products: their characteristics and potential human health benefits
An insight into kefir is provided, presenting the technological process to produce a nondairy beverage and evidence of the benefits of its use to reduce the risk of disease.
Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics
The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular,
A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt
Results presented suggest that starting culture strains of fermented food should be monitored and selected to decrease the ARG amount intake by nutrition, and support that theory during the fermentation process the food ARG content can grow by the bacteria multiplication.
An updated review on bacterial community composition of traditional fermented milk products: what next-generation sequencing has revealed so far?
This review provides a comprehensive overview of the application of NGS for microbiome analysis of traditional fermented milk products worldwide and explores the importance of these discoveries on workflow, NGS platforms, and knowledge bioinformatics devoted to fermented milk Products.
A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt
The findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication and suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.
Türkiye’deki Geleneksel Fermente Ürünler


Kefir: A Multifaceted Fermented Dairy Product
Abstract Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the “kefir grain” on the carbohydrates in the milk. Containing many bacterial species already known
A review: chemical, microbiological and nutritional characteristics of kefir
The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms.
Milk kefir: nutritional, microbiological and health benefits
There is a need for systematic clinical trials to better understand the effects of regular use of kefir as part of a diet, and for their effect on preventing diseases.
Characteristics of kefir prepared with different grain[ratio ]milk ratios
Kefir is a traditional fermented milk originating many centuries ago in the Caucasian mountains. It is produced by fermentative activity of ‘kefir grains’ consisting mainly of lactococci,
Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas.
Kefir ? a complex probiotic
The large number of microorganisms in kefir, the variety of possible bioactive compounds that could be formed during fermentation, and the long list of reputed benefits of eating keFir make this fermented dairy product a complex.
Antimicrobial Activity of Broth Fermented with Kefir Grains
Different carbon source concentrations and the time of fermentation influenced the size of the inhibition halos of the pathogenic microorganisms, and brown sugar promoted the greatest antimicrobial activities.
Properties and benefits of kefir -A review
A critical revision of the antimicrobial, anti-carcinogenic, probiotic and prebiotic properties of kefir is reviewed, like reducing cholesterol and improving lactose tolerance are also discussed.