2013
DOI: 10.1590/s1517-83822013000200001
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Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

Abstract: Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the poss… Show more

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Cited by 237 publications
(137 citation statements)
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“…The term is derived from the word kef, which means 'pleasant taste' in Turkish (De Oliveria Leite et al, 2013;Guzel-Seydim, Seydim, Greene, & Bodine, 2000). Kefir is also known variously as kefyr, kephir, kefer, kiaphur, knapon, kepi or kippi (Sarkar, 2007).…”
Section: Introductionmentioning
confidence: 99%
“…The term is derived from the word kef, which means 'pleasant taste' in Turkish (De Oliveria Leite et al, 2013;Guzel-Seydim, Seydim, Greene, & Bodine, 2000). Kefir is also known variously as kefyr, kephir, kefer, kiaphur, knapon, kepi or kippi (Sarkar, 2007).…”
Section: Introductionmentioning
confidence: 99%
“…Traditionally, kefir is produced by inoculating kefir grains in milk for 18 to 24h at a temperature of 20 to 25 °C (Leite et al, 2013;Sarkar, 2008). At the end of the fermentation process, the kefir grains are recovered and reused, a step which is different from those in the production of other fermented milk products.…”
Section: Kefirmentioning
confidence: 99%
“…At the end of the fermentation process, the kefir grains are recovered and reused, a step which is different from those in the production of other fermented milk products. Moreover, kefir does not result from the metabolic activity of a single or a few microbial species (Guzel-Seydim et al, 2011;Leite et al, 2013).…”
Section: Kefirmentioning
confidence: 99%
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