Although milk kefir and water kefir have different physical, chemical and microbiological
characteristics, several microbial species that make up kefir stand out with probiotic …

Biopolymers, especially polysaccharides and proteins, are the promising green replacement
for petroleum based polymers. Due to their innate properties, they are effectively used in …

Throughout the COVID-19 pandemic, there was a demand for natural products able to
enhance consumers health. Many people discovered the benefits of fermented products …

Water kefir is a non‐dairy probiotic beverage. It is obtained by fermentation of water kefir
grains with a sugar solution. This study aims to determine the properties of water kefir …

Water kefir is widely consumed all over the world due to its potential health benefits. The aim
of this current study was to compare non-fermented juice and fermented beverage of water …

Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a
sucrose solution containing dried fruits or fruit extracts. The objective of this study was to …

Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria
anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in …

Water kefir is a sourish, slightly alcoholic, and carbonated drink in which different dried fruits
are added to the sucrose-containing solution and fermented using water kefir grains. Kefir …

The aim of this review was to compile the origin and distribution of water kefir, its production,
microbial diversity, fermentation dynamics, health effects, and its place in …

The milk and water kefir grains are often used for fermented beverages' production with
technological and functional effects. These complex natural consortia of microorganisms can …