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Recent developments in dairy kefir-derived lactic acid bacteria and their health benefits

Food Bioscience 2022年第2期46卷 975-986页

作者： birsen yilmaz Heena Sharma Ebru Melekoglu Fatih Ozogul Department of Nutrition and Dietetics Cukurova University01380AdanaTurkey Dairy Technology Division ICAR-National Dairy Research InstituteKarn¯alHaryana132001India Department of Seafood Processing Technology Faculty of FisheriesCukurova University01330AdanaTurkey

Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional *** grain contains casein and other milk solids together with the yeasts and lactobacilli that cause the characteristic kefir fermentation and serve as a starter to induce this fermentation when introduced into fresh *** kefir and kefir grains have a rich microbiota and their composition is affected by many parameters like kefir origin,production method(artisanal or industrial),kefir grain:milk ratio,type of milk,fermentation conditions,inoculum source,equipment used in production and storage *** acid bacteria(LAB)are a significant part of the kefir’s microbial composition and the health-promoting ***-derived LAB have beneficial effects on colorectal cancer,cardiovascular diseases,type 2 diabetes mellitus,obesity,kidney diseases,modulation of the immune system as well as intestinal microbiota through different biological *** addition,bioactive peptides and metabolic products of kefir have shown promising results as health beneficial components along with certain antiviral effects including ***,this article is up-to-date information about the production,processing as well as health benefits of dairy kefir-derived LAB with future prospect of work.

关键词： Kefir Dairy product Lactic acid bacteria Health benefits Fermented food

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