Comparison of traditional and commercial kefir microorganism compositions and inhibitory effects on certain pathogens

Demır, Hülya

doi:10.1080/10942912.2020.1733599

Cited by 14 publications

(7 citation statements)

References 34 publications

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“…Producing kefir from commercial starter cultures allows for standardization of the process, which is not achieved by fermentation with kefir grains. However, the health-related properties are generally attributed to traditional kefir fermented by the complex microbiota present in the kefir grain matrix (Leite et al, 2013;Demir, 2020).…”

Section: Preparation and Chemical Composition Of Milk Kefir Beveragementioning

confidence: 99%

Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects

González‐Orozco

García‐Cano

Jiménez-Flores

et al. 2022

Journal of Dairy Science

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Kefir is a fermented dairy product with well recognized probiotic properties. Recently, consumer interest in fermented products with probiotic microorganisms has increased due to the accumulating evidence of the effects of kefir microorganisms on the modulation of gut microbiota and their antimicrobial activity. Although the health properties of kefir have been reviewed in other works, the present review addresses the antimicrobial effects of kefir microbiota and associated compounds. The antimicrobial activity of kefir microorganisms could derive from different mechanisms. The microorganisms' capacity to adhere to the intestinal epithelium, preventing the adhesion of pathogens, and their immunomodulation properties are among the mechanisms suggested. Bacteria and yeast isolated from kefir have been shown to have in vivo and in vitro antimicrobial activity against enteropathogenic bacteria and spoilage fungi. However, most reports have focused their approach on single-strain antimicrobial properties; evaluation of antimicrobial activity of cocultures of kefir microbiota and their potential mechanisms of action has been neglected. Kefir microbiota and associated compounds have shown promising antimicrobial effects; however, more research needs to be done to discern the mechanisms of action.

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Section: Preparation and Chemical Composition Of Milk Kefir Beveragementioning

confidence: 99%

Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects

González‐Orozco

García‐Cano

Jiménez-Flores

et al. 2022

Journal of Dairy Science

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“…Several LAB strains from various Chinese fermented foods demonstrate antimicrobial properties against many opportunistic pathogens, including Staphylococcus aureus, Helicobacter pylori and Escherichia coli, by producing biosurfactants that inhibit the formation of biofilm by pathogens (Kaur et al, 2015;Ren et al, 2018;Sun et al, 2018). This may explain why kefir (a Russian fermented dairy product) significantly inhibits the growth of Enterobacter cloacae, Escherichia coli and Enterococcus faecalis, as it is rich in several LAB genera such as Lactobacillus, Lactococcus, Streptococcus, and Bifidobacterium (Demir, 2020).…”

Section: Improvement Of Gastrointestinal Microbiota and Healthmentioning

confidence: 99%

“…Fundamental knowledge of fermented foods and the interaction between the food components and the probiotic content with the human host becomes a prerequisite. (Shangpliang et al, 2018) (Puerari et al, 2015) (Peng et al, 2018) (Demir, 2020;Korsak et al, 2015;Walsh et al, 2016…”

Section: Introductionmentioning

confidence: 99%

The Health Benefits of Fermented Food: A Narrative Review

Abrar

Jaffri

2023

MJS

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Fermented foods are consumed in many parts of the world since ancient times and they include dairy products, meat, fruits, vegetables, and alcoholic beverages. These foods have been documented to be beneficial to human health due to the microbial content, which mainly consists of probiotics of various bacterial and fungal species. Fermented food probiotics can modulate gastrointestinal health, thereby affecting other bodily systems such as the immune system and brain functions. The microbial and nutritional content of fermented foods may also contribute to reducing cardiovascular risks and improving metabolic syndrome parameters. Fermented foods have antimicrobial properties that can aid in suppressing the growth of pathogenic microbes. In addition, fermented foods may impart beneficial effects to the nervous system, which include improvement of cognitive function and a decrease in the symptoms of depression, anxiety, and stress. Literature relating to the benefit of fermented foods on different aspects of human health is sparse which poses significant limitations on understanding the relationship between fermenting foods and human health. This paper describes different types of fermented foods containing the relevant micro-organisms associated with the improvement of several health conditions.

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“…Kefir is yet another highly popular fermented dairy product in Turkey. Various studies have been conducted on the identification of microorganisms from kefir grains by culture-dependent and culture-independent techniques (Demir, 2020;Dertli & Çon, 2017;Kesmen & Kacmaz, 2011;Nalbantoglu et al, 2014;Purutoğlu et al, 2020;Taş et al, 2012). Dertli and Çon (2017) identified 15 different bacterial species and 17 yeast and mold species from kefir grains by culture-independent method and Lb.…”

Section: Fermented Food Products and The Rising Awareness On The Impomentioning

confidence: 99%

Antiviral Mechanisms Related to Lactic Acid Bacteria and Fermented Food Products

Ögel¹,

Öztürk²

2020

biost

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The Covid-19 pandemics laid stress on the significance of having a strong immune system in coping with viral infections. Nutrition is important in the modulation of our immune systems. Recent studies have shown that probiotics, most of which are lactic acid bacteria (LAB) naturally present in fermented food products, can boost the immune system of their host. Although responses are generally strain and dose dependent, in one way or another, most LAB are capable of enhancing both the innate and the adaptive immune responses in animal model systems. In addition to their ability of boosting the immune system, LAB directly or indirectly by means of the fermentation process, can generate bioactive metabolites having antiviral properties, such as peptides. LAB are shown to have antiviral mechanisms that affect both upper respiratory tract and gastrointestinal viral infections. Not only live cells but also heat-killed cells of probiotics (paraprobiotics) are shown to be effective. These wide range of antiviral mechanisms suggest that the diversity of LAB in the food product is likely to enhance the variety and strength of health benefits obtained from fermented foods. Traditional fermented foods have significantly higher microbiodiversity with respect to the LAB species, as compared to those produced by commercial cultures. This is particularly valid for the Lactobacilli, where several species and strains have proven to be antiviral probiotics and are natural inhabitants of fermented foods at the same time. While drawing attention to the antiviral properties of both live and dead cells of LAB, this review aims to underline the significance of supporting our health with the wealth of foods that are rich in terms of their microbial diversity. Further scientific research must focus on the several technical, biological, and clinical aspects of traditional fermentations.

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Comparison of traditional and commercial kefir microorganism compositions and inhibitory effects on certain pathogens

Cited by 14 publications

References 34 publications

Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects

Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects

The Health Benefits of Fermented Food: A Narrative Review

Antiviral Mechanisms Related to Lactic Acid Bacteria and Fermented Food Products

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