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Nutritional and functional properties of kefir: review.
- Source :
- International Journal of Food Properties; 2023, Vol. 26 Issue 2, p3261-3274, 14p, 2 Color Photographs, 4 Charts
- Publication Year :
- 2023
-
Abstract
- Kefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including Lactobacillus, Leuconostoc, Lactococcus, and Acetobacter species. The complex microbial community in kefir produce various bioactive compounds owing to their metabolic activities. Kefir has various functional and therapeutic properties, which include immune system stimulation, lactose intolerance symptoms, cholesterol reduction, anti-carcinogenic and anti-mutagenic qualities. Several studies have shown anticarcinogenic, anti-microbial and synbiotic potential of kefir. Current review highlights the production technology, nutritional, functional and therapeutic potential of kefir. Furthermore, production strategies, kefir characteristics and probiotic potential are the limelight of the current review. [ABSTRACT FROM AUTHOR]
- Subjects :
- KEFIR
LACTOSE intolerance
MICROBIAL communities
ACETOBACTER
LEUCONOSTOC
Subjects
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 26
- Issue :
- 2
- Database :
- Complementary Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 174338586
- Full Text :
- https://doi.org/10.1080/10942912.2023.2280437