Determining the safety of kefir grains for public health

The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y

“…7,8 Additionally, kefir could improve the intestinal tract and digestive system and reduce lactose intolerance. 9 Kefir grains exhibit an irregular morphology, characterized by surface undulations, irregularities, or pronounced distortion, and possess a certain degree of elasticity and acidity. During the continuous fermentation process of kefir grains, the bacterial strains present demonstrate the ability to produce various compounds, including lactic acid, free fatty acids, bioactive peptides, kefiran, bacteriocin, and a limited quantity of alcohol.…”