Corpus ID: 45766355

Properties and benefits of kefir -A review

@article{John2015PropertiesAB,
  title={Properties and benefits of kefir -A review},
  author={S. John and Sirirat Deeseenthum},
  journal={Songklanakarin Journal of Science and Technology (SJST)},
  year={2015},
  volume={37},
  pages={275-282}
}
  • S. John, Sirirat Deeseenthum
  • Published 2015
  • Biology
  • Songklanakarin Journal of Science and Technology (SJST)
  • Kefir is becoming increasingly popular as a result of new research into its health benefits. It is a fermented milk drink which has its origin in the Caucasus Mountains of Russia. Kefir is prepared by inoculating milk with kefir grains which are a combination of bacteria and yeasts in a symbiotic matrix. The common microorganisms present are non-pathogenic bacteria, especially Lactobacillus sp. and yeasts. Kefir has a long history of health benefits in Eastern European countries. It is believed… CONTINUE READING

    Figures from this paper.

    Kefir micro‐organisms: their role in grain assembly and health properties of fermented milk
    • 14
    • Highly Influenced
    Kefir as a Functional Dairy Product
    • 1

    References

    Publications referenced by this paper.
    SHOWING 1-10 OF 63 REFERENCES
    Potential Uses of Probiotics in Clinical Practice
    • 782
    • PDF
    Kefir ? a complex probiotic
    • 281
    • PDF
    Bile Salt Hydrolase Activity in Probiotics
    • 740
    • PDF
    Kefir and Health: A Contemporary Perspective
    • 96