“…Probiotics and probiotic consortia including Lactobacillus, Bacillus, Bifidobacterium, Clostridium, Enterococcus, Leuconostoc, Escherichia, and/or others could ameliorate the symptoms of the patients and mouse model of IBD, a recurrent disease that is difficult to cure, harbors the increased incidence at an accelerated rate, increases the disease burden, and impairs the quality of life. [32][33][34][35][36][37][38][39][40][41][42][43] Water kefir, a traditional fermented beverage, contained several bacteria including lactic acid bacteria (such as Lactobacillus, Leuconostoc, Bifidobacteria, Oenococcus, Pediococcus, and Lactococcus), acetic acid bacteria (such as Acetobacter, Gluconobacter, and Gluconacetobacter) and other bacteria (such as Zymomonas), as well as yeast including Saccharomyces, Dekkera, Zygotorulaspora, Hanseniaspora, Torulaspora, Kazachstania, Pichia, Kluyveromyces, and Yarrowia, which differed from the geographical origin of the water kefir grains and the fermentation substrates and conditions. 18,24,26 It has been reported that water kefir and/or its extraction exhibited antimicrobial activity, anti-inflammatory properties, antioxidant activity, and so on, 18,24,26 but their effects on the symptoms of IBD were little known.…”