Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review
Abstract: Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of kefir grains indicate that they are very complex probiotic, with lactic acid bacteria, generally the predominant microorga...
Characterization of kefir-like beverages produced from vegetable juices
a b s t r a c tThe aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent backsloppingfermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of ...
Water kefir as a promising low-sugar probiotic fermented beverage
BackgroundWater kefir is a slightly sweet, acidic, fruity, sparkling, and slightly alcoholic fermented beverage produced with water kefir grains, the latter consisting of polysaccharides and micro-organisms. The micro-organisms involved inwater kefir fermentation comprise yeast, lactic acid bacteria, bifidobacteria, and acetic acid bacteria. Some strains of micro-organisms in water kefir might possess probiotic activity. ...
Microbial Species Diversity, Community Dynamics, and MetaboliteKinetics of Water Kefir Fermentation
Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the ...
Evaluation of Anti-Hyperglycemic and Anti-Hyperlipidemic Activities of Water Kefir as Probiotic on Streptozotocin-Induced Diabetic Wistar Rats
AbstractDiabetes mellitus is a predominant chronic disease which causes mortality of millions of people yearly. Its prevalence is on the rise worldwide. Water kefir is fermented food produced by a matrix of polysaccharides containing bacteria and yeasts, with therapeutic properties. Our study aimed to evaluate anti-hyperglycemic and anti-hyperlipid...
The Microbiota in Gastrointestinal Pathophysiology: Implications for Human Health, Prebiotics, Probiotics, and Dysbiosis
The modern history of the microbiota of the intestinal/gut microbiome is fascinating. The scientific world did not intensively develop its interest in this world of organisms until the national committee stimulated by Dr. Jeffrey Gordon published the paper Turnbaugh et€al. that clearly showed the microbiota of the gastrointestinal tract were numerous at ...
The Human Microbiota and Chronic Disease: Dysbiosis as a Cause of Human Pathology
Conclusion
In conclusion, the gastrointestinal tract may be strongly affected by CF with a negative impact on nutritional status. CFTR dysfunction results in chronic inflammation and in an altered microbial composition in lung and intestine. Some evidence for the gut‐lung axis in CF comes from the link between intestinal microbiota and bacterial colonization of the respiratory tract. In addition, the ...
The Human Microbiota and Microbiome
Through the application of molecular and cellular microbiology, we now recognize the diversity and dominance of microbial life forms on our planet, which exist in all environments. These microbes have many important planetary roles, but for us humans a major problem is their ability to colonize our tissues and cause disease. The same techniques of molecular and cellular microbiology have been applied to the problems of human and animal infection ...
