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Critical Reviews in Food Science and Nutrition Volume 51, 2011 - Issue 3
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Original Articles

Review: Functional Properties of Kefir

Zeynep B. Guzel-Seydim Department of Food Engineering, Süleyman Demirel University, Çünür, Isparta, 32260, Turkey
,
Tugba Kok-Tas Department of Food Engineering, Süleyman Demirel University, Çünür, Isparta, 32260, Turkey
,
Annel K. Greene Department of Animal & Veterinary Sciences, Clemson University, Clemson, SC, 29634-0328, USA
&
Atif C. Seydim Department of Food Engineering, Süleyman Demirel University, Çünür, Isparta, 32260, Turkey
Pages 261-268 | Published online: 03 Mar 2011
 
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Abstract

Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by microbial activity of “kefir grains” which have a relatively stable and specific balance of lactic acid bacteria and yeast. Due to the claimed health benefits of kefir which include reduction of lactose intolerance symptoms, stimulation of the immune system, lowering cholesterol, and antimutagenic and anticarcinogenic properties, kefir has become an important functional dairy food and consequently, research on kefir has increased in the past decade. In the following review, recent studies on the functional properties of kefir are reviewed.

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Related Research Data

Lactobacillus kefir sp.nov., a component of the microflora of Kefir.
Source: Elsevier BV
発酵飲料ケフィールの乳酸菌と酵母
Source: Japanese Society of Nutrition and Food Science
Assimilation of cholesterol in milk by kefir cultures
Source: Springer Science and Business Media LLC
Autochthonous pulmonary dirofilariasis in Europe
Source: Georg Thieme Verlag KG
Antimutagenic and antioxidant properties of milk-kefir and soymilk-kefir.
Source: American Chemical Society (ACS)
CHARACTERIZATION OF LACTOCOCCI ISOLATED FROM HOMEMADE KEFIR
Source: National Library of Serbia
Chemical and microbiological characterisation of kefir grains.
Source: Cambridge University Press (CUP)
The effect of in vitro gastrointestinal simulation on bioactivities of kefir
Source: Wiley
Probiotics and their fermented food products are beneficial for health.
Source: Wiley
The effect of kefir on the activities of GSH-Px, GST, CAT, GSH and LPO levels in carbon tetrachloride-induced mice tissues.
Source: Wiley
Safety Characterization and Antimicrobial Properties of Kefir-Isolated Lactobacillus kefiri
Source: Hindawi Limited
Selection of yeast strains for lactose hydrolysis in dairy effluents
Source: Elsevier BV
Taxonomical classification of yeasts isolated from kefir based on the sequence of their ribosomal RNA genes
Source: Springer Science and Business Media LLC
Phenolic content and antioxidant activity of donkey milk kefir fortified with sulla honey and rosemary essential oil during refrigerated storage
Source: Wiley
Identification of yeasts and evaluation of their distribution in Taiwanese Kefir and Viili starters.
Source: American Dairy Science Association
Functional cultures and health benefits
Source: Elsevier BV
Lactobacillus kefiranofaciens sp. nov. Isolated from Kefir Grains
Source: Microbiology Society
Antimutagenicity of an acetone extract of yogurt
Source: Elsevier BV
Fermentation alters the bioaccessible phenolic compounds and increases the alpha-glucosidase inhibitory effects of aronia juice in a dairy matrix following in vitro digestion
Source: Royal Society of Chemistry (RSC)
Kefir Milk Enhances Intestinal Immunity in Young but Not Old Rats
Source: Oxford University Press (OUP)
Determination of Organic Acids and Volatile Flavor Substances in Kefir during Fermentation
Source: Elsevier BV
Harnessing the Power of Microbiome Assessment Tools as Part of Neuroprotective Nutrition and Lifestyle Medicine Interventions.
Source: MDPI AG
Starter cultures for milk fermentation and their characteristics
Source: Wiley
Antitumor activity in mice of orally administered polysaccharide from Kefir grain.
Source: Editorial Committee of Japanese Journal of Infectious Diseases, National Institute of Infectious Dis
US farm policy in perspective
Source: Elsevier BV
Characterization of bacteriocin ST8KF produced by a kefir isolate Lactobacillus plantarum ST8KF
Source: Elsevier BV
Effects of kefir containing various levels of fat on chemically induced colorectal epithelial tumors in Wistar rats
Source: Elsevier BV
Enhancement of intestinal hydrolysis of lactose by microbial β-galactosidase ( EC 3.2.1.23) of kefir
Source: Cambridge University Press (CUP)
Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir
Source: American Dairy Science Association
Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them
Source: Elsevier BV
Antitumor Component(s) of Yogurt: Fractionation
Source: American Dairy Science Association
Determination of antimutagenic properties of acetone extracted fermented milks and changes in their total fatty acid profiles including conjugated linoleic acids
Source: Wiley
A review: chemical, microbiological and nutritional characteristics of kefir
Source: Informa UK Limited
Kefir Supplementation Modifies Gut Microbiota Composition, Reduces Physical Fatigue, and Improves Exercise Performance in Mice
Source: Multidisciplinary Digital Publishing Institute
Quantitative PCR for Kefir Microorganism
Source: Wiley
PCR-based denaturing gradient gel electrophoretictypification and identification of the microbial consortium present in kefir grains
Source: Springer Science and Business Media LLC
Antimicrobial and healing activity of kefir and kefiran extract
Source: Elsevier BV
Soy, phytoestrogens and metabolism: A review.
Source: Elsevier BV
Fates of Salmonella Enteritidis and Cronobacter sakazakii in various multiple‐strain yogurts and kefir during cold storage
Source: Wiley
Antimutagenic Activity of Milk Fermented by Streptococcus thermophilus and Lactobacillus bulgaricus
Source: American Dairy Science Association
Effects of milk products fermented by Bifidobacterium longum on blood lipids in rats and healthy adult male volunteers.
Source: American Dairy Science Association
Dietary influence of kefir on microbial activities in the mouse bowel
Source: Wiley
Antimicrobial and anti-biofilm activities of Lactobacillus kefiranofaciens DD2 against oral pathogens
Source: Taylor & Francis Group
Angiotensin-Converting Enzyme Inhibitory Activity of Peptides Derived from Caprine Kefir
Source: American Dairy Science Association
EFFECT OF ORALLY ADMINISTERED POLYSACCHARIDE FROM KEFIR GRAIN ON DELAYED-TYPE HYPERSENSITIVITY AND TUMOR GROWTH IN MICE
Source: Editorial Committee of Japanese Journal of Infectious Diseases, National Institute of Infectious Dis
Diversity of yeasts in selected dairy products
Source: Wiley
Kefiran antagonizes cytopathic effects of Bacillus cereus extracellular factors.
Source: Elsevier BV
Biochemical characteristics, virulence traits and antifungal resistance of two major yeast species isolated from kefir: Kluyveromyces marxianus and Saccharomyces unisporus
Source: Wiley
Inhibitory Effect of Yogurt on Ehrlich Ascites Tumor-Cell Proliferation
Source: Oxford University Press (OUP)
Microbial composition of Korean kefir and antimicrobial activity of Acetobacter fabarum DH1801
Source: Wiley
Lactobacillus kefirgranum sp. nov. and Lactobacillus parakefir sp. nov., two new species from Kefir grains
Source: Microbiology Society
Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B(T).
Source: American Chemical Society (ACS)
KEFIR EFFECTS ON FISH IMMUNOLOGY
Source: Wiley
Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic
Source: Elsevier BV
Lactic acid bacteria and yeasts in kefir grains and kefir made from them.
Source: Springer Science and Business Media LLC
Kefir improves lactose digestion and tolerance in adults with lactose maldigestion.
Source: Elsevier BV
Palmitic acid is the major fatty acid responsible for significant anti-N-methyl-N′-nitro-N-nitrosoguanidine (MNNG) activity in yogurt
Source: Elsevier BV
Microflora present in kefir grains of the Galician region (North-West of Spain)
Source: Cambridge University Press (CUP)
Effect of a mixture of Lactobacillus casei and Lactobacillus acidophilus administered orally on the immune system in mice
Source: International Association for Food Protection
Identification and Fermentation Character of Kefir Yeast
Source: Oxford University Press (OUP)
Intestinal beneficial effects of kefir-supplemented diet in rats
Source: Elsevier BV
Characterization of S-layer proteins of Lactobacillus by FTIR spectroscopy and differential scanning calorimetry
Source: Elsevier

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