In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented
products consumed worldwide. Many of those LAB fermented foods are recognized as …

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

Kefir is a fermented beverage made of a symbiotic microbial community that stands out for
health benefits. Although its microbial profile is still little explored, its effects on modulation of …

Lactic acid fermentation is one of the oldest and most commonly used methods of
bioconservation. This process is widely used for food preservation and also for a production …

The focus on managing Alzheimer's disease (AD) is shifting towards prevention through
lifestyle modification instead of treatments since the currently available treatment options are …

Kefir is one of the most consumed traditional fermented dairy products and it has a complex
probiotic and nutritional composition. Kefir grain contains casein and other milk solids …

Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir
(fermented nondairy beverage) are of special interest because their grains can be …

Kefir is a fermented dairy product with well recognized probiotic properties. Recently,
consumer interest in fermented products with probiotic microorganisms has increased due to …

The microbiota composition of kefir grain and milk kefir was assessed via a metagenomic
approach. Significant microorganisms were isolated and identified using molecular …