Abstract

Kefir is a fermented dairy product, created by fermentation of milk by bacteria and yeasts. Kefir is the most common traditional non-sweetened fermented dairy beverage in the Baltic countries. Whole kefir and specific fractions and individual organisms isolated from kefir provide a multitude of health benefits, including regulation of composition of the gut microbiome. This review aims to summarise the available data about influence of kefir consumption on the gut microbiome in healthy individuals and to highlight the effects that kefir consumption as well as separated fractions of kefir can have in disease states via modulation of the host microbiome.

Details

Title
Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease
Author
Lazda, Ilva; Krūmiņa, Angelika; Zeltiņa, Indra; Krūmiņa, Nikola; ķibilds, Juris; Siksna, Inese; Vīksna, Ludmila; Derovs, Aleksejs
Pages
58-64
Publication year
2020
Publication date
2020
Publisher
De Gruyter Poland
ISSN
1407009X
e-ISSN
2255890X
Source type
Scholarly Journal
Language of publication
English
DOI
https://doi.org/10.2478/prolas-2020-0009
ProQuest document ID
2403248962
Copyright
© 2020. This work is published under http://creativecommons.org/licenses/by-nc-nd/4.0 (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.