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dc.contributor.authorBourrie, Benjamin C. T.*
dc.contributor.authorWilling, Benjamin P.*
dc.contributor.authorCotter, Paul D.*
dc.date.accessioned2016-08-15T15:36:45Z
dc.date.available2016-08-15T15:36:45Z
dc.date.issued04/05/2016
dc.identifier.citationBourrie 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.2016.00647en_GB
dc.identifier.issn1664-302X
dc.identifier.urihttp://hdl.handle.net/11019/1063
dc.descriptionpeer-revieweden_GB
dc.description.abstractKefir 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.en_GB
dc.description.sponsorshipThe authors are funded through the Teagasc Walsh Fellowship Scheme(2014025)and internal Teagasc funding(RMIS6486). BW is supported by the Canada Research Chairs Program and research in the Cotter laboratory is funded by SFI through the PI award “Obesibiotics”(11/PI/1137)and in the form of a center grant (APC Microbiome Institute Grant Number SFI/12/RC/2273).
dc.language.isoenen_GB
dc.publisherFrontiers Media S. A.en_GB
dc.relation.ispartofseriesFrontiers in Microbiology;vol 7
dc.subjectgut microbiotaen_GB
dc.subjectfermented foodsen_GB
dc.subjectimmunomodulationen_GB
dc.subjectmetabolic diseasesen_GB
dc.subjectKefiren_GB
dc.titleThe Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefiren_GB
dc.typeArticleen_GB
dc.identifier.doihttp://dx.doi.org/10.3389/fmicb.2016.00647
dc.contributor.sponsorScience Foundation Ireland
dc.contributor.sponsorTeagasc Walsh Fellowship Programme
dc.contributor.sponsorCanada Research Chairs Program
dc.contributor.sponsorGrantNumberSFI/11/PI/1137
dc.contributor.sponsorGrantNumberSFI/12/RC/2273
dc.contributor.sponsorGrantNumber2014025
refterms.dateFOA2018-01-12T08:29:23Z


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