Microbiome and metabiotic properties of kefir grains and kefirs based on them

Ding, F.; Stoyanova, L.G.; Netrusov, A.I.

Авторы: Ding F., Stoyanova L.G., Netrusov A.I.
Журнал: Микробиология
Том: 91
Номер: 4
Год издания: 2022
Издательство: ФГБУ "Издательство "Наука"
Местоположение издательства: Москва
Первая страница: 339
Последняя страница: 355
DOI: 10.1134/S0026261722100885
Аннотация: The analysis of the literature on the microbiome composition and metabolic properties of kefiravailable at the RSCI and Web of Science was carried out. Kefir has been used by humans for centuries. It is a useful product of mixed lactic and alcoholic fermentation, produced using evolutionally established associative cultures, collected in an aggregated state termed kefir grains. General characterization of kefir grains from the territorial zones of different continents (Russia, Europe, Asia, and America) is provided. The methods for differentiation and identification of individual species are described, as well as their interactions within the community. The diversity of microbial composition of kefir grains depending on local cultivation conditions and storage processes is shown. The microorganisms present in kefir have a number of properties that determine their metabolism, interaction in the community, beneficial effects on human health and immune system, which is important for the prevention and control of bacterial and viral infections, especially during the COVID-19 pandemic.
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Microbiome and metabiotic properties of kefir grains and kefirs based on themстатья

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