<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></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.

Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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...

Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease

Online veröffentlicht: 11. Mai 2020

Seitenbereich: 58 - 64

Eingereicht: 24. Feb. 2020

Akzeptiert: 29. Feb. 2020

DOI: https://doi.org/10.2478/prolas-2020-0009

Schlüsselwörter
kefir, lactobacillus, microbiome, probiotics, dysbiosis

© 2020 Ilva Lazda et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease

Online veröffentlicht: 11. Mai 2020

Seitenbereich: 58 - 64

Eingereicht: 24. Feb. 2020

Akzeptiert: 29. Feb. 2020

DOI: https://doi.org/10.2478/prolas-2020-0009

Schlüsselwörterkefir, lactobacillus, microbiome, probiotics, dysbiosis

© 2020 Ilva Lazda et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
kefir, lactobacillus, microbiome, probiotics, dysbiosis