开菲尔
益生菌
食品科学
乳糖
保健品
发酵
乳糖不耐受
发酵乳制品
人口
生物技术
健康福利
生物
乳酸
细菌
医学
传统医学
遗传学
环境卫生
作者
Divakar Dahiya,Poonam Singh Nee Nigam
出处
期刊:Fermentation
[MDPI AG]
日期:2023-04-17
卷期号:9 (4): 388-388
被引量:9
标识
DOI:10.3390/fermentation9040388
摘要
Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of kefir grains. Therefore, the metabolic activities of a mixed culture, including strains of bacteria and yeast, contribute to the probiotic characteristics in kefir. This article is based on the review of published studies on the functionality and nutraceutical properties of kefir. The therapeutic and dietary properties of kefir beverage and its probiotic strains have been discussed for their several health benefits. Concise selected information mostly from recent reports has been presented for two categories of kefir products: milk used for the production of dairy-based traditional kefir beverages for the lactose-tolerant population, and the plant-sourced substrates used for the production of dairy-free kefir beverages for lactose-intolerant and vegan consumers.
科研通智能强力驱动
Strongly Powered by AbleSci AI