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    The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

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    Author
    Bourrie, Benjamin C. T.
    Willing, Benjamin P.
    Cotter, Paul D.
    Keyword
    gut microbiota
    fermented foods
    immunomodulation
    metabolic diseases
    Kefir
    Date
    04/05/2016
    
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    URI
    http://hdl.handle.net/11019/1063
    Citation
    Bourrie BCT, Willing BP and Cotter PD (2016) The Microbiota and Health Promoting Characteristics f the Fermented Beverage Kefir. Front. Microbiol. 7:647. doi: 10.3389/fmicb.2016.00647
    Abstract
    Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain. As with other fermented dairy products, kefir has been associated with a range of health benefits such as cholesterol metabolism and angiotensin-converting enzyme (ACE) inhibition, antimicrobial activity, tumor suppression, increased speed of wound healing, and modulation of the immune system including the alleviation of allergy and asthma. These reports have led to increased interest in kefir as a focus of research and as a potential probiotic-containing product. Here, we review those studies with a particular emphasis on the microbial composition and the health benefits of the product, as well as discussing the further development of kefir as an important probiotic product.
    Funder
    Science Foundation Ireland; Teagasc Walsh Fellowship Programme; Canada Research Chairs Program
    Grant Number
    SFI/11/PI/1137; SFI/12/RC/2273; 2014025
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.3389/fmicb.2016.00647
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    Food Biosciences
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