| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 3419060 | Revista Iberoamericana de Micología | 2006 | 8 Pages |
Abstract
A vast variety of different species of organisms forming the kefir grains, comprising yeast and bacteria, have been isolated and identified. Kefir is a probiotic food. Probiotics have shown to be beneficial to health, being presently of great interest to the food industry. Kefir has been accredited with antibacterial, antifungal and antitumoural activities among other beneficial attributes. This review includes a critical revision of the microbiological composition of kefir along with its beneficial properties to human health.
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Authors
Fernando Lopitz-Otsoa, Aitor Rementeria, Natalia Elguezabal, Javier Garaizar,