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In this study, the antioxidant, anti-inflammatory, and neuroprotective effects of kefir were investigated in spinal cord injury that was experimentally created on rats with a compression trauma model. A total of 56 Wistar-Albino male rats were used in the study. Daily freshly prepared 18 ml/kg/day of kefir was given by oral gavage to animals 7 days before and during the trauma and during the trauma. Spinal cord injury was created according to the weight drop method. On the 1st and 7th days before euthanasia, intracardiac blood was collected for analysis, and then they were sacrificed. The damaged spinal cord segments were examined biochemically, immunohistochemically, and histopathologically. When compared to the sham groups, kefir had a positive effect in the preconditioning and treatment groups by decreasing spinal cord bleeding, edema, myelin sheath damage, liquefactive necrosis, neuronal necrosis, selectivity of canalis centralis, and gitter cell levels significantly. When compared to the sham groups, kefir was found to have a positive effect in the treatment groups by decreasing the neuron specific enolase (NSE), ionized calcium binding adapter molecule 1 (IBA-1), inducible nitric oxide synthase (INOS), cyclooxygenase 2 (COX-2) and myelin basic protein (MBP) levels significantly on the 1st and 7th days, and by increasing the glial fibrillary acidic protein (GFAP) level significantly. As a result, it was demonstrated that kefir had a protective and therapeutic effect on spinal cord injury.

Milk kefir fermentation has been used in households for generations. Consumption of milk kefir has been associated with various health benefits, presumably from the probiotics of yeast and bacteria that make up the kefir grains. In addition, many of the microbes are known to produce novel antimicrobial compounds that can be used for other applications. The microbes living inside kefir grains differ significantly depending on geographical location and production methods. In this study, we aimed to use metagenomic analysis of fermented milk by using three different kefir grains (kefir 1, kefir 2, and kefir 3) from different US sources. We analyzed the microbial compositions of the three milk fermentation samples. This study revealed that each sample contains unique and distinct groups of microbes, kefir 1 showed the least diversity, and kefir 3 showed the highest diversity. Kefir 3 is rich in Proteobacteria while kefir 2 is dominated by the Firmicutes. Using bacterial indicator growth analyses carried out by continuous readings from microplate-based bioreactor assays suggested that kefir 2 fermentation filtrate has higher antibacterial property. We have screened 30 purified cultures of kefir 2 sample and isolated two lactic acid bacteria strains with higher antibacterial activities; the two strains were identified as Leuconostoc mesenteroides 28-1 and Lentilactobacillus kefiri 25-2 by 16S genomic PCR with confirmed antibacterial activities of fermentation filtrate after growing under both aerobic and anaerobic conditions.

Pangan fungsional memiliki zat-zat gizi esensial bagi tubuh dan dapat melindungi tubuh dari beberapa gangguan penyakit. Whey kefir mengandung protein, laktosa (gula susu) dan mineral serta dapat menjadi minuman isotonik karena sesuai dengan cairan pada tubuh manusia dan menangkal berbagai macam penyakit. Kunyit asam mengandung senyawa bioaktif seperti asam organik, polifenolik, dan flavonoid sehingga berperan sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui bagaimana warna, aroma, tekstur dan rasa pada whey kefir dengan penambahan kunyit asam. Jenis penelitian ini menggunakan 3 perlakuan dengan rasio whey kefir: kunyit asam 100:0 (P1), 80:20 (P2), 60:40 (P3). Rata-rata pada tiap parameter yang paling baik yaitu untuk semua terdapat pada P3, dengan rincian parameter warna (3,01), aroma (3,09), tekstur (3,05), dan rasa (2,63) dimana semua kelompok tersebut memiliki p value 0,00 ( = 0,05). Berdasarkan daya terima panelis, persentase kesukaan tertinggi dari masing-masing parameter semua terdapat pada P3, dengan rincian parameter warna 73%, aroma 76%, tektur 85% dan rasa 55%. Penilaian tersebut berdasarkan form uji organoleptik 1 (sangat suka), 2 (tidak suka), 3 (netral), 4 (suka) dan 5 (sangat suka). Untuk penelitian selanjutnya, dapat dianalisis kandungan antioksidan dan modifikasi formula whey kefir kunyit asam agar tingkat kesukaan rasa pada P3 bisa lebih baik.

This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes in amino acid profile, was determined during CWK fermentation over a period of 96 h. The results showed that the kefir grains were able to utilise both glucose and sucrose and produce significant quantities of carboxylic acids after 96 h of fermentation. The total titratable acidity significantly increased throughout 96 h of incubation at 30 °C, which correlated to a significant drop in pH to 2.8 for CWK supplemented with 12 g/L of sucrose. In addition, this was accompanied by a significant increase in lactic acid, acetic acid, and pyruvic acid. During fermentation, a total of eighteen amino acids were generated, with a notable decline observed across all amino acids. Among them, glutamic acid exhibited a higher concentration compared to the other amino acids. The Scanning Electron Microscope (SEM) results confirmed a higher density of lactic acid bacteria (LAB) and acetic acid bacteria (AAB), with fewer yeast cells through morphological identification. Overall, the findings support the notion that coconut water fermented with kefir could be used as a potential functional starter to produce other fermented food products or a refreshing beverage.

In this bioremediation study, the fungus Penicillium sp. isolated from kefir grains was evaluated for its resistance to copper in the culture medium. Penicillium sp. was cultivated in liquid medium prepared using 2% malt-agar at pH 7.0. Biomass of the fungus was significantly reduced, but only when 800 mg·L−1 of Cu(NO3)2 copper nitrate was used. The effect on radial growth of the fungus in experiments combining different pH values and the inorganic contaminant showed an inhibition of 73% at pH 4.0, 75% at pH 7.0 and 77% at pH 9.0 in liquid medium. Thus, even though the growth of Penicillium sp. could be inhibited with relatively high doses of copper nitrate, images obtained with scanning electron microscopy showed the preservation of fungal cell integrity. Therefore, it can be concluded that Penicillium sp. isolated from kefir grains can survive while performing bioremediation to minimize the negative effects of copper on the environment through biosorption.

Metabolic syndrome has become a major health hazard of the modern world. Studies investigating the effects of traditional fermented foods on metabolic syndrome are limited. We hypothesized that regular kefir consumption could improve the anthropometrical measurements, glycemic control, lipid profile, blood pressure, and inflammatory status in patients with metabolic syndrome. Sixty-two participants were randomly assigned to receive either 180 mL/d probiotic kefir or unfermented milk for 12 weeks. Dietary intake, anthropometrical measurements, biochemical status, and blood pressure were assessed at baseline and the end of weeks 4, 8, and 12. Serum apolipoprotein A1 concentration increased by 3.4% in the kefir group, whereas it decreased by 2.4% in the milk group in 12 weeks (P = .03). A subgroup analysis for participants with low-density lipoprotein cholesterol (LDL-C) levels >130 mg/dL showed that serum LDL-C and apolipoprotein B concentrations (7.6% and 5.4%, respectively) significantly decreased with kefir consumption compared with the baseline values at the 12th week (P < .05), but not compared with milk consumption (P > .05). Both milk and kefir consumption was associated with lower systolic and diastolic blood pressure compared with the baseline (P < .05). The 12-weeks of kefir administration also decreased serum tumor necrosis factor-?, interleukin 6, interleukin 10, interferon-gamma, and homocysteine concentrations significantly (P < .05). In conclusion, regular dairy consumption as part of a well-balanced diet can provide favorable effects in the management of metabolic syndrome, and probiotic kefir may deserve a special interest among dairy products. This trial was registered at clinicaltrials.gov (NCT03966846). © 2022, This work was supported by the Teaching Staff Training Program of the Turkish Council of Higher Education .

Objectives Phosphodiesterases (PDEs) mediate several physiological activities, and alterations in PDE expressions might cause conflicts between functional and clinical effects. This study clarifies the eventual relationship between the hepatic insulin resistance-associated signaling elements and PDEs together with inflammatory markers and investigates the role of kefir in the treatment. Methods Male Wistar rats were grouped as Control, Kefir, HFCS (high-fructose corn syrup), and HFCS + Kefir. Daily HFCS (20% w/v) and kefir (1 mL/100 g weight) were given for 8-weeks. Hepatic expressions of PDE isoforms and insulin signaling elements were determined with qPCR and Western blot. The changes in hepatic phospholipase A2 (cPLA2) and insulin-like growth factor 1 receptor-α (IGF-1Rα) were investigated histologically. Results HFCS upregulated hepatic PDEs while repressed primary insulin signaling elements at gene and protein levels. It also augmented cPLA2 and IGF-1Rα expression. Kefir suppressed the PDEs and normalized the insulin signaling, and down-regulated cPLA2 and IGF-1Rα in the liver of HFCS-fed rats. Conclusions The disruption of the insulin signaling pathway and activation of PDEs were negatively correlated in liver tissues of the HFCS-fed rats. Kefir treatment achieved a remarkable improvement in HFCS-dependent modifications, and it could be an excellent functional food against HFCS-induced insulin resistance, PDE hyperactivity, and inflammation. Amaç Fosfodiesterazlar (PDE’ler) çeşitli fizyolojik aktivitelere aracılık eder, bu nedenle PDE ifadelerindeki değişiklikler, fonksiyonel ve klinik etkiler arasında farklılıklara neden olabilir. Bu çalışma, hepatik insülin direnci ile ilişkili sinyal elemanları, PDE’ler ve inflamatuar belirteçler arasındaki ilişkiyi ortaya çıkarmak ve kefirin tedavideki rolünü araştırmak üzere gerçekleştirilmiştir. Gereç ve Yöntem Erkek Wistar sıçanları Kontrol, Kefir, YFMS (yüksek fruktozlu mısır şurubu) ve YFMS +Kefir olarak gruplandırıldı. 8 hafta boyunca hayvanlara günlük YFMS (%20 a/h) ve kefir (1 mL/100 g ağırlık) verildi. PDE izoformlarının ve insülin sinyal elementlerinin hepatik ekspresyonları, qPCR ve Western blot ile belirlendi. Hepatik fosfolipaz A2 (cPLA2) ve insülin benzeri büyüme faktörü 1 reseptör-α’daki (IGF-1Ra) değişiklikler histolojik olarak araştırıldı. Bulgular YFMS, hepatik PDE’lerı yukarı yönde regüle ederken, gen ve protein seviyelerinde primer insülin sinyal elementlerini baskıladı. Ayrıca cPLA2 ve IGF-1Ra ifadesini artırdı. Kefir, HFCS ile beslenen sıçanların karaciğerinde PDE’leri baskıladı ve insülin sinyalini normalleştirdi. Buna ilave olarak cPLA2 ve IGF-1Ra’yı aşağı yönde regüle etti. Sonuç İnsülin sinyal yolunun bozulması ve PDE’lerin aktivasyonu, YFMS ile beslenen sıçanların karaciğer dokularında negatif korelasyon gösterdi. Kefir tedavisi, YFMS’ye bağlı modifikasyonlarda kayda değer bir iyileşme sağlayarak YFMS’nin neden olduğu insülin direncine, PDE hiperaktivitesine ve inflamasyona karşı mükemmel bir fonksiyonel gıda olabilir.

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 accumulating evidence of the effects of kefir microorganisms on the modulation of gut microbiota and their antimicrobial activity. Although the health properties of kefir have been reviewed in other works, the present review addresses the antimicrobial effects of kefir microbiota and associated compounds. The antimicrobial activity of kefir microorganisms could derive from different mechanisms. The microorganisms' capacity to adhere to the intestinal epithelium, preventing the adhesion of pathogens, and their immunomodulation properties are among the mechanisms suggested. Bacteria and yeast isolated from kefir have been shown to have in vivo and in vitro antimicrobial activity against enteropathogenic bacteria and spoilage fungi. However, most reports have focused their approach on single-strain antimicrobial properties; evaluation of antimicrobial activity of cocultures of kefir microbiota and their potential mechanisms of action has been neglected. Kefir microbiota and associated compounds have shown promising antimicrobial effects; however, more research needs to be done to discern the mechanisms of action.

Membrane filtration technologies are the best available tools to manage dairy byproducts such as cheese whey, allowing for the selective concentration of its specific components, namely proteins. Their acceptable costs and ease of operation make them suitable for application by small/medium-scale dairy plants. The aim of this work is the development of new synbiotic kefir products based on sheep and goat liquid whey concentrates (LWC) obtained by ultrafiltration. Four formulations for each LWC based on a commercial kefir starter or traditional kefir, without or with the addition of a probiotic culture, were produced. The physicochemical, microbiological, and sensory properties of the samples were determined. Membrane process parameters indicated that ultrafiltration can be applied for obtaining LWCs in small/medium scale dairy plants with high protein concentration (16.4% for sheep and 7.8% for goats). Sheep kefirs showed a solid-like texture while goat kefirs were liquid. All samples presented counts of lactic acid bacteria higher than log 7 CFU/mL, indicating the good adaptation of microorganisms to the matrixes. Further work must be undertaken in order to improve the acceptability of the products. It could be concluded that small/medium-scale dairy plants can use ultrafiltration equipment to valorize sheep’s and goat’s cheese whey-producing synbiotic kefirs.

12 p.-4 fig.-3 tab., Exopolysaccharides (EPS) produced by lactic acid bacteria are molecules of great interest for the dairy food industry. Lacticaseibacillus paracasei CIDCA 8339, CIDCA 83123, and CIDCA 83124 are potentially probiotic strains isolated from kefir grains whose EPS-production on MRS broth is dependent on incubation temperature. The aim of the present work is to evaluate the effect of fermentation temperature on the characteristics of EPS produced in milk by L. paracasei strains and the consequent impact on the rheological properties of the fermented products. Additionally, the protective effect of these EPS against Salmonella infection was evaluated in vitro. Acid gels with each strain were obtained by milk fermentation at 20°C, 30°C, and 37°C evidencing for all the strains a reduction in growth and acidification rate at lower temperature. Lacticaseibacillus paracasei CIDCA 83123 showed low fermentation rate at all temperatures requiring between 3 and 8 days to obtain acids gels, whereas CIDCA 8339 and 83124 needed between 24 and 48 h even when the temperature was 20°C. Fermentation temperature led to changes in crude EPS characteristics of the three strains, observing an increase in the relative amount of the high molecular weight fraction when the fermentation temperature diminished. Additionally, EPS83124 and EPS83123 presented modifications in monosaccharide composition, with a reduction of rhamnose and an increase of amino-sugars as temperature rise. These changes in the structure of EPS83124 resulted in an increase of the apparent viscosity of milks fermented at 20°C (223 mPa.s) and 30°C (217 mPa.s) with respect to acid gels obtained at 37°C (167 mPa.s). In order to deepen the knowledge on EPS characteristics, monosaccharide composition of low and high molecular weight EPS fractions were evaluated. Finally, it was evidenced that the preincubation of intestinal epithelial cells Caco-2/TC-7 with EPS8339 and EPS83124 partially inhibit the association and invasion of Salmonella. In light of these results, it can be concluded that the selection of the EPS-producing strain along with the appropriate fermentation conditions could be an interesting strategy to improve the technological properties of these L. paracasei fermented milks with potential protective effects against intestinal pathogens., The present work was supported by CONICET (PIP 2786), Universidad Nacional de La Plata (UNLP 18/X813), ANPCyT (PICT 2020–03973 and PICT 2020–3239), and the Basque Government (IT1662-22 and PIBA 2020_1_0032).

Abstract: Kefir is produced through the fermentation of milk using kefir grain as a starter culture. Kefir grains include heterogeneous microorganisms embedded in a polysaccharide matrix called kefiran which is considered a biofilm; it also has many uses due to its therapeutic values. Kefiran is a microbial exopolysaccharide (EPS) obtained from the flora (acid-lactic bacteria and yeasts) of kefir grains and glucose units, in almost the same proportion. Kefiran has prebiotic nature agitating the growth of probiotics in the gastrointestinal tract of the human entity. It extends certain therapeutic benefits by balancing the microbiota in the intestine. This review presents the most recent advances regarding kefir and kefiran, their cultural condition, biological activities, and potential applications in the health and food industries.

We introduce a study of image analysis of kefir biofilms associated with Acai extract prepared by fermentation of fresh kefir grains natural. Atomic force microscopy data were studied, aiming to understand how the concentration of acai berry (Euterpe oleracea Mart.) influences the surface morphology as well as the texture complexity, evaluated by the fractal dimension. The results showed that the superficial morphology was affected by the increase of Acai concentration in the biofilms, as well as the fractal dimension. It has also been observed that the surface of the biofilm presented saturation when concentration changes from 40 to 60 ml. On the other hand, it was observed that the intermediate sample produced with 20 ml of acai berry seems to be the best point for biofilms production that can serve as a skin dressing since other studies related to mechanical properties and in vitro and in vivo tests can confirm this applicability. Thus, the characterization of the surface morphology of kefir biofilms by the evaluation of surface statistical parameters and fractal geometry may provide promising results regarding the applicability of these films. RESEARCH HIGHLIGHTS: We characterized the structural complexity of the 3-D surface of the kefir biofilms associated with açaí extract. The 3-D surface analysis of the samples was performed using an atomic force microscope operating in contact mode. We determined the stereometric and fractal dimension of the analyzed samples.

The benefits of kefir consumption are partially due to the rich composition of bioactive molecules released from its fermentation. Angiotensin-converting enzyme (ACE) inhibitors are bioactive molecules with potential use in the treatment or prevention of hypertension, heart failure, and myocardial infarction. Here, the

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The rise of antibiotic resistance has increased the need for alternative ways of preventing and treating enteropathogenic bacterial infection. Various probiotic bacteria have been used in animal and human. However, Saccharomyces boulardii is the only yeast currently used in humans as probiotic. There is scarce research conducted on yeast species commonly found in kefir despite its claimed potential preventative and curative effects. This work focused on adhesion properties, and antibacterial metabolites produced by Kluyveromyces lactis and Saccharomyces unisporus isolated from traditional kefir grains compared to Saccharomyces boulardii strains. Adhesion and sedimentation assay, slide agglutination, microscopy and turbidimetry assay were used to analyze adhesion of Salmonella Arizonae and Salmonella Typhimurium onto yeast cells. Salmonella growth inhibition due to the antimicrobial metabolites produced by yeasts in killer toxin medium was analyzed by slab on the lawn, turbidimetry, tube dilution and solid agar plating assays. Alcohol and antimicrobial proteins production by yeasts in killer toxin medium were analyzed using gas chromatography and shotgun proteomics, respectively. Salmonella adhered onto viable and non-viable yeast isolates cell wall. Adhesion was visualized using scanning electron microscope. Yeasts-fermented killer toxin medium showed Salmonella growth inhibition. The highest alcohol concentration detected was 1.55%, and proteins with known antimicrobial properties including cathelicidin, xanthine dehydrogenase, mucin-1, lactadherin, lactoperoxidase, serum amyloid A protein and lactotransferrin were detected in yeasts fermented killer medium. These proteins are suggested to be responsible for the observed growth inhibition effect of yeasts-fermented killer toxin medium. Kluyveromyces lactis and Saccharomyces unisporus have anti-salmonella effect comparable to Saccharomyces boulardii strains, and therefore have potential to control Salmonella infection.

Tibetan kefir (TK) is a good source of probiotics and has antioxidative, anti-inflammatory, and gut microbiota-regulating properties. Ochratoxin A (OTA) causes liver injury through the gut microbiota. It is unclear whether TK has differential effects on the gut-liver axis and whether these effects can alleviate liver injury induced by OTA. Herein, we investigated the hepatoprotective effect of TK in OTA-fed mice and its underlying mechanisms in the context of the gut. The results indicate that microorganisms in TK bound to OTA and decreased its gastrointestinal absorption. TK improved the intestinal barriers, and suppressed oxidative stress and inflammatory responses. Moreover, TK supplementation alleviated the gut microbiota dysbiosis by enriching beneficial microbiota such as

Small ruminant dairy products are common in some Mediterranean countries, in the Middle East and Africa, and can play a particular role in the development of rural areas. Butter has been the object of few research studies aimed at evaluating its potential as a vehicle for probiotic microorganisms. Moreover, the recovery of fermented buttermilk with functional properties can be considered an excellent opportunity to value this dairy byproduct. Therefore, the purpose of the present work was to develop different sheep butters and respective buttermilks after cream fermentation by: (1) a mesophilic aromatic starter (A); (2) a kefir culture (K); and (3) a mixture of probiotic bacteria (P). The butters and buttermilk produced with fermented cream were compared with non-fermented sweet cream (S) butter or buttermilk, respectively, regarding their physicochemical, microbiological and sensory characteristics. The adjusted production (%, w/v) obtained for butter were: S (44.48%), A (36.82%), K (41.23%) and P (43.36%). S, A and K butters had higher solids, fat and ashes contents than P butter. The probiotic butter had a total fat of ca. 75% (w/w), below the legal limits, while all others had fat levels above 81.5%. In all samples, the pH decreased and the acidity increased over 90 days of refrigerated storage. These variations were more evident in the P butter, which agrees with the highest lactic acid bacteria counts found in this sample. Differences in color between samples and due to storage time were also observed. In general, the butter samples tended to become darker and yellower after the 60th day of storage. Texture analysis showed comparable results between samples and greater hardness was observed for the P butter, most probably due to its higher relative saturated fatty acids content (66.46% compared to 62–64% in S, A and K butters). Regarding rheological properties, all butters showed pseudoplastic behavior, but butter P had the lowest consistency index (249 kPa.sn−1). The probiotic butter and the corresponding buttermilk had viable cell counts greater than 7 Log CFU/g, indicating their suitability as probiotic carriers. All products were well accepted by consumers and small, but non-significant, differences (p > 0.05) were observed in relation to the sensory parameters evaluated. In general, it can be concluded that the use of adequate starter cultures can allow the production of innovative and potentially healthier products, alongside the valorization of dairy byproducts, improving the income of small-scale producers.

The antiobesity action of nonviable probiotic lactic acid bacteria (PLAB) may be attributed to bacterial cellular components recognized by host cells. The anti-inflammation and antiobesity properties of surface layer proteins (SLPs) that are cellular components isolated from kefir PLAB were determined in macrophage RAW 264.7 cells and obese mice. Kefir SLPs significantly decreased secretion of IL-6 and production of NF-kB p65 protein by LPS-stimulated RAW 264.7 cells in a dose-response manner. C57BL/6J mice were fed a high-fat (HF) diet with oral administration of either saline (CON) or kefir SLPs for 6 weeks. SLPs significantly improved body weight gain and adipose tissue weight, plasma triglyceride concentrations, and insulin resistance. Profiling of adipocyte gene expression showed that the antiobesity effect was significantly related to the expression of genes associated with adipogenesis, autophagy, and inflammatory/immune response, and fatty acid oxidation. Taken together, SLPs are a novel bioactive component in kefir PLABs to target obesity and obesity-related disorders.

Introduction. Kefir is a symbiotic association of microorganisms prepared from Kefir grains. Objective. The antibacterial, antifungal, and healing activity of Kefir was evaluated. Material and methods. Antibacterial and antifungal properties was carried out against some pathogenic microbial species, such as Staphylococcus aureus, Pseudomonas aeruginosa, Eschirichia-coli, Salmonella typhi, enterobacterococcus faecalis, Klebsiella pneumoniae, and Candida albicans, by the agar disk diffusion method and by well. Healing experiments were carried out in adult Wistar rats, with skin burns, using a topical application of two milk, and fruit kefir gels, and silver sulfadiazine. Results. Kefiran, an exopolysaccharide of Kefir, had antibacterial anti Staphylococcus activity and anti-candidal antifungal activity. Kefir gels had better wound healing compared to silver Sulfadiazine, with a protective effect on skin, and connective tissue, after a 15-day treatment ofrats. Conclusion. Kefir is a natural probiotic with multiple virtues. Indeed, Kefiran has an anti staphylococcus activity, and an anti candidias activity. Healing activity of Kefir gel is an effective therapeutic approach to improve healing, after a severe burn, compared to a conventional treatment with silver Sulfadiazine.

BACKGROUND The effects of fermentation time (17-48 h) and pH (3.37-4.50) on qualities of fermented beverages (FBs) produced from black carrot juice (BCJ) were monitored during storage at 4 °C for 20 weeks. RESULTS Fermentation and adjusting the pH level provided significant increases (up to 22%) in anthocyanin content and the absorbance value at λmax (Amax ). Moreover, the stability of anthocyanins, color density, and Amax in FBs was somewhat higher than those in BCJ. Lactic acid showed a co-pigmentation effect on cyanidin-3-galactoside-xyloside-glucoside-sinapic acid and cyanidin-3-galactoside-xyloside-glucoside-ferulic acid. Sucrose was degraded much faster at pH 4.50 (17 h) and 4.35 (48 h) than at lower pH levels. During storage, pH 4.35 caused a balanced distribution between counts of lactic acid bacteria (LAB) and yeasts, and antioxidant activity of all FBs increased. Fermented beverages at 4.35 and 3.90 were found to be more palatable by panelists. CONCLUSION We recommend FB production at pH 4.35 after 48 h fermentation due to the balanced distribution of probiotics, high color enhancement, and consumer preference. © 2021 Society of Chemical Industry.

Kefir; besleyici, sağlıklı, fonksiyonel ve probiyotik özelliklere sahip bir süt ürünüdür ve sağlığa olan faydaları ortaya çıktıkça Kafkasya’dan tüm dünyaya yayılmıştır. Tüketicilerin gıdalar konusunda bilincinin artması ile bu ürüne ilgi de artmıştır. Ancak, kefirdeki alkol içeriği, bazı tüketiciler için kefiri tüketmeme sebebi olmuştur. Kefir, geleneksel ve endüstriyel olmak üzere iki farklı yöntemle üretilmektedir. Kefir mayası olarak geleneksel yöntemde kefir tanesi, ticari yöntemde ise genellikle ticari starter kültür kullanılmaktadır. Kefir mayasında, laktik asit bakterileri, asetik asit bakterileri ve mayalar bulunmaktadır. Sonuçta kefir, laktik asit ve alkol fermantasyonu sonucu oluşan fermente bir içecektir. Kefirdeki etil alkol oluşumuna heterofermantatif laktik asit bakterilerinin katkısı olsa da asıl sorumlu mayalardır. Bu derlemede, literatürde yer alan kefir çalışmalarında tespit edilen alkol miktarları bir arada sunulmuştur. Ayrıca kefirdeki alkol miktarını etkileyen faktörlere de detaylı olarak yer verilmiştir. Kefirdeki alkol içeriği, kefirin üretilmesinden tüketilmesine kadarki tüm aşamalarda, meydana gelen herhangi bir farklılıkla değişebilmektedir. Ancak en önemli faktör, kefirdeki maya sayısı olup alkol içeriği ile doğrudan ilişkilidir ve kefirin incelendiği çalışmalarda, tespit edilen etil alkol oranı, genelde %1,80 değerinin altındadır. Bu çalışmada; kefirin üretimi, özellikleri ve alkol içeriği, mevcut literatüre göre değerlendirilerek hassasiyet sahibi üretici ve tüketicilerin dikkatine sunulmuştur., Kefir is a nutritious, healthy, functional, and probiotic dairy product. As the health benefits of kefir emerged and spread from the Caucasus to the whole world. As a result of the increasing awareness of consumers about the benefits of their food, and the interest in this product has increased meanwhile. However, the alcohol content in kefir is the reason for some consumers not consuming kefir. Kefir is produced in two different ways, by traditional and industrial methods. Kefir grain is used in the traditional method as starter culture while commercial starter culture is generally used in the industrial method. Kefir starter culture contains lactic acid bacteria, acetic acid bacteria, and yeasts. Kefir is a fermented beverage produced as a result of lactic acid and alcohol fermentation. Although heterofermentative lactic acid bacteria contribute to the formation of ethyl alcohol in kefir, the main responsible organisms are the yeasts from alcohol production. In this review, the alcohol contents detected in kefir studies in the literature are presented. In addi-tion, the factors affecting the amount of alcohol in kefir are given in detail. The alcohol content in kefir may vary with any difference occurring at the all stages from the production to consumption. However, the most important factor is the number of yeast in kefir, and is directly related to the alcohol content. In the reviewed studies, the ethyl alcohol rate detected in kefir was generally below 1,80%. In this study; the production, properties and alcohol content of kefir were evaluated according to the current literature and presented to the attention of sensitive producers and consumers.

Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep’s ice creams, which were higher compared to their goat ice cream counterparts. Sheep’s ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep’s ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8–9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep’s SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.

Introduction: The estimate of new cases of cancer by the National Cancer Institute (INCA), in 2020, was more than 620 thousand cases and the important association between neoplasms and lifestyle should be considered. Kefir has been gaining ground due to its properties, including its anti-cancer action. Objective: To evaluate the anticarcinogenic effect of kefir on Drosophila melanogaster cells. Methodology: Kefir was tested by means of the Epithelial Tumor Test (ETT) in D. melanogaster. Females of the wts lineage and males of the mwh lineage were crossed. The offspring larvae were treated with three concentrations of kefir: 1.25mg/mL; 2.5mg/mL and 5.0mg/mL alone and in association with the chemotherapy drug doxorubicin (DXR). Results and discussion: Kefir was not carcinogenic at any of the concentrations tested and had an anticarcinogenic effect at the three concentrations tested. Final considerations: The study suggests a beneficial effect of kefir in cancer prevention and treatment. Introducción: La estimación de nuevos casos de cáncer por parte del Instituto Nacional del Cáncer (INCA), en 2020, fue de más de 620 mil casos y se debe considerar la importante asociación entre las neoplasias y el estilo de vida. El kéfir ha ido ganando terreno debido a sus propiedades, entre ellas su acción anticancerígena. Metas: Evaluar el efecto anticancerígeno del kéfir sobre las células de Drosophila melanogaster. Metodología: El kéfir se probó mediante el Epithelial Tumor Test (ETT) en D. melanogaster. Se cruzaron hembras del linaje wts y machos del linaje mwh. Las larvas descendientes se trataron con tres concentraciones de kéfir: 1,25 mg/mL; 2,5 mg/mL y 5,0 mg/mL solos y en asociación con el fármaco de quimioterapia doxorrubicina (DXR). Resultados y Discusión: El kéfir no fue cancerígeno en ninguna de las concentraciones probadas y tuvo un efecto anticancerígeno en las tres concentraciones probadas. Consideraciones finales: El estudio sugiere un efecto beneficioso del kéfir en la prevención y el tratamiento del cáncer. Introdução: A estimativa de novos casos de câncer pelo Instituto Nacional de Câncer (INCA), no ano de 2020, foi de mais de 620 mil casos e deve-se considerar a importante associação entre as neoplasias e o estilo de vida. O kefir vem ganhando espaço por suas propriedades, entre elas, sua ação anticâncer. Objetivos: Avaliar o efeito anticarcinogênico do kefir em células de Drosophila melanogaster. Metodologia: O kefir foi testado por meio do Teste de tumores epiteliais (ETT) em D. melanogaster. Foram cruzadas fêmeas da linhagem wts e machos da linhagem mwh. As larvas descendentes foram tratadas com três concentrações de kefir: 1,25mg/mL; 2,5mg/mL e 5,0mg/mL isoladamente e em associação ao quimioterápico doxorrubicina (DXR). Resultados e Discussão: O kefir não foi carcinogênico em nenhuma das concentrações testadas e apresentou efeito anticarcinogênico nas três concentrações em teste. Considerações Finais: O estudo sugere um efeito benéfico do kefir na prevenção e tratamento do câncer.

Introdução: A intolerância à lactose é caracterizada pela ausência de uma enzima no organismo, chamada lactase. O probiótico Kefir, foi apresentado como uma estratégia para a prevenção e/ou tratamento de distúrbios gastrintestinais e modulação da microbiota, por suas propriedades funcionais e por conter em sua composição microrganismos benéficos como espécies do tipo bactérias do ácido láctico (BAL) dos gêneros lactobacillus e bifidobacterium que atuam como restaurador causando o equilíbrio da microbiota intestinal. Objetivo: Identificar os efeitos benéficos e nutricionais relacionados ao Kefir de leite, analisar a influência do probiótico sobre a intolerância à lactose e descrever o potencial terapêutico do kefir de leite na modulação intestinal. Metodologia: O estudo foi realizado através de uma revisão de literatura baseada em artigos científicos, reunindo e avaliando diversos estudos relacionados ao tema. Resultados: Avaliou-se que o consumo regular do probiótico kefir possui grande importância sobre o equilíbrio e modulação da microbiota intestinal, nos sintomas da intolerância à lactose, sistema imunológico, além de exercer um papel de antifúngico, antibacteriano e antioxidante. Discussão: Compreendeu-se a importância desse probiótico ainda pouco conhecido e consumido pela população, visto que o kefir de leite possui inúmeros benefícios à saúde, prevenção e tratamento de algumas patologias, principalmente as doenças gastrointestinais. Conclusão: De modo geral concluiu-se que o kefir de leite é uma excelente alternativa a ser incluído na dieta de pessoas intolerantes à lactose, visto que possui diversas vantagens e benefícios à saúde, baixo custo e grande viabilidade. Introduction: Adverse Food Reactions (AAR) are any abnormal reaction to the ingestion of food or food additives, Introduction: Lactose intolerance is characterized by the absence of an enzyme in the body, called lactase. The probiotic Kefir was presented as a strategy for the prevention and/or treatment of gastrointestinal disorders and microbiota modulation, due to its functional properties and because it contains beneficial microorganisms such as lactic acid bacteria (LAB) of the lactobacillus genera. and bifidobacterium that act as a restorer causing the balance of the intestinal microbiota. Objective: To identify the beneficial and nutritional effects related to milk kefir, to analyze the influence of the probiotic on lactose intolerance and to describe the therapeutic potential of milk kefir in intestinal modulation. Methodology: The study was carried out through a literature review based on scientific articles, gathering and evaluating several studies related to the topic. Results: It was evaluated that the regular consumption of the probiotic kefir has great importance on the balance and modulation of the intestinal microbiota, in the symptoms of lactose intolerance, immune system, in addition to playing an antifungal, antibacterial and antioxidant role. Discussion: The importance of this probiotic still little known and consumed by the population was understood, since milk kefir has numerous health benefits, prevention and treatment of some pathologies, especially gastrointestinal diseases. Conclusion: In general, it was concluded that milk kefir is an excellent alternative to be included in the diet of lactose intolerant people, since it has several advantages and health benefits, low cost and great viability. Introducción: La intolerancia a la lactosa se caracteriza por la ausencia de una enzima en el organismo, llamada lactasa. El probiótico Kefir se presentó como una estrategia para la prevención y/o tratamiento de trastornos gastrointestinales y modulación de la microbiota, por sus propiedades funcionales y por contener microorganismos benéficos como las bacterias ácido lácticas (LAB) de los géneros lactobacillus y bifidobacterium que actúan como restaurador provocando el equilibrio de la microbiota intestinal. Objetivo: Identificar los efectos beneficiosos y nutricionales relacionados con el kéfir de leche, analizar la influencia del probiótico en la intolerancia a la lactosa y describir el potencial terapéutico del kéfir de leche en la modulación intestinal. Metodología: El estudio se realizó a través de una revisión bibliográfica basada en artículos científicos, reuniendo y evaluando varios estudios relacionados con el tema. Resultados: Se evaluó que el consumo regular del probiótico kéfir tiene gran importancia en el equilibrio y modulación de la microbiota intestinal, en los síntomas de intolerancia a la lactosa, sistema inmunológico, además de desempeñar un papel antifúngico, antibacteriano y antioxidante. Discusión: Se entendió la importancia de este probiótico aún poco conocido y consumido por la población, ya que el kéfir de leche tiene numerosos beneficios para la salud, prevención y tratamiento de algunas patologías, especialmente enfermedades gastrointestinales. Conclusión: En general, se concluyó que el kéfir de leche es una excelente alternativa para incluir en la dieta de las personas intolerantes a la lactosa, ya que presenta diversas ventajas y beneficios para la salud, bajo costo y gran viabilidad.

Kefir is a fermented milk obtained by fermenting milk with kefir grains. The chemical composition of dairy and non-dairy sources may affect the growth and characterisation of lactic acid bacteria (LAB). In this study, different sources of milk (cow milk) and non-dairy milk (soymilk and coconut milk) were used as the fermentation media for kefir products. The objectives of the study were to isolate and characterise LAB from kefir drink produced from dairy and non-dairy milk. LAB was isolated using different cultural methods, such as MRS Agar, MRS with 0.8% CaCO3, and M17 Agar. The characteristics of the LAB isolates were determined using morphological, biochemical tests and the API 50 CHL kit. The physicochemical composition of the samples was determined using titratable acidity and pH level. Sensory evaluation of the kefir drink samples was also carried out. Results confirmed that the isolates were identified as Lactobacillus buchneri, Lactobacillus brevis 1, Leuconostoc mesenteroides, Lactobacillus acidophilus 3 and Lactobacillus plantarum 1. The L. buchneri, L. brevis, Leu. mesenteroides and L. acidophilus are heterofermentative bacteria, whereas L. plantarum is a homofermentative bacterium. Four LAB isolates have the potential to be used as probiotic strains due to their high resistant to low pH and bile salt. The sensory scores of these products range between 5.00 and 8.00 in the 9-point hedonic scale. Most of the sensory panelists preferred cow milk kefir (p < 0.05) compared with coconut milk kefir and soy milk kefir during the sensory evaluation of all attributes. Meanwhile, the preference between coconut milk kefir and soy milk kefir was similar (p>0.05) in all attributes. Therefore, this study will be useful for probiotic manufacturers in the production of alternative probiotic drinks using dairy and non-dairy milk.

Despite evidence of health benefits from kefir administration, a systematic review with meta-analysis on bioactive compounds associated with these benefits is still absent in the literature. Kefir is fermented milk resulting from the metabolism of a complex microbiota in symbiosis. Recent researches have investigated the bioactive compounds responsible for the preventive and therapeutic effects attributed to kefir. However, differences in functional potential between industrial and artisanal kefir are still controversial. Firstly, we identified differences in the microbial composition among both types of kefir. Available evidence concerning the action of different bioactive compounds from kefir on health, both from in vitro and in vivo studies, was subsequently summarized to draw a primary conclusion of the dose and the intervention time for effect, the producer microorganisms, the precursor in the milk, and the action mechanism. Meta-analysis was performed to investigate the statistically significant differences ( P < 0.05 ) between intervention and control and between both types of kefir for each health effect studied. In summary, the bioactive compounds more commonly reported were exopolysaccharides, including kefiran, bioactive peptides, and organic acids, especially lactic acid. Kefir bioactive compounds presented antimicrobial, anticancer, and immune-modulatory activities corroborated by the meta-analysis. However, clinical evidence is urgently needed to strengthen the practical applicability of these bioactive compounds. The mechanisms of their action were diverse, indicating that they can act by different signaling pathways. Still, industrial and artisanal kefir may differ regarding functional potential—OR of 8.56 (95% CI: 2.27–32.21, P ≤ .001 )—according to the observed health effect, which can be associated with differences in the microbial composition between both types of kefir.

Dietary high fructose corn syrup (HFCS) is involved in the pathogenesis of oral diseases as well as metabolic diseases. The aim of this study was to investigate the effects of HFCS-feeding on the craniomandibular bone development at an early age and also the potential of milk kefir for preventive treatment. In this study, Control, Kefir, HFCS, and HFCS plus Kefir groups were formed; kefir was given by gastric gavage, while HFCS (20% beverages) was given in drinking water; for 8 weeks. Based on morphological evaluations, immunohistochemical, and gene expression results, it was clearly determined that excess dose of HFCS consumption decreased osteoblastic activity in craniomandibular bones while increasing osteoclastic activity. However, it has been determined that the intake of kefir with the HFCS-feeding greatly suppresses the effects of HFCS on bone tissues. In conclusion, dietary the excess dose of HFCS at an early age has been observed to pose a risk for cranial and mandible bone development. The healing effects of kefir may be a new approach to the treatment via kefir consumption in young's.

PurposeThis study aims to produce a new type of healthy functional kefir by adding olive (Olea europaea) leaf extract and to determine its potential effect on the quality (physicochemical, sensory, phenolic contents and antioxidant properties) of kefir samples during storage at 4°C for 21 days.Design/methodology/approachFor this purpose, four kefir samples were produced by using olive leaf extract in different amounts (A: 0% (control), B: 0.1%, C: 0.15% and D: 0.35%). The physicochemical, sensory, phenolic contents and antioxidant properties of kefir samples were investigated during Days 1, 7, 14 and 21 of storage. The study was conducted to optimize the olive leaf extract addition level to obtain better-quality kefir functional food.FindingsFrom the results, it was determined that the addition of olive leaf extract affected the entire chemical components of the kefir samples (p p Originality/valueThus, it was concluded that kefir with added olive leaf extract could serve as a functional kefir of benefit to human health. When we looked at the enrichment studies on kefir as a functional product, no study has been found on the use of olive (Olea europaea) leaf extract, especially with kefir. In this sense, it is thought that the study will contribute to published literature.

PURPOSE This study investigated the effects of 12 wk of postexercise kefir consumption in cancer survivors who have undergone chemotherapy and/or radiation therapy. METHODS All participants were enrolled in a structured exercise training program and separated into kefir (KEF) or control (CON) treatment groups. KEF consumed 8 oz. of kefir after exercise sessions (3 d·wk-1) for 12 wk. Outcome measures included assessments for body size and composition, aerobic fitness and muscular strength, medical history, and psychological state at pre- and postintervention time points. Blood was collected and analyzed for C-reactive protein (CRP), interleukin 6 (IL-6), and lipopolysaccharide (LPS) concentrations, and LPS-stimulated whole blood IL-6 and tumor necrosis factor α production were obtained using enzyme-linked immunosorbent assays at both time points. Monocyte numbers and phenotype were obtained using flow cytometry. RESULTS Participants (N = 24; 9 males and 15 females) were an average of 61 ± 9.9 yr old. Kefir consumption was associated with 6.3% (P = 0.034) improvements in lean body mass, as well as 51.4% (P = 0.046), 39.3% (P = 0.017), and 64.7% (P = 0.021) improvements in measures of depression, fatigue, and gastric distress, respectively. KEF also experienced a significant 35.4% (P = 0.01) reduction in circulating LPS along with an 18.0% increase (P < 0.001) in classical monocytes % and a 22.3% decrease (P = 0.04) in nonclassical monocytes %. There were no significant changes in any other variables. CONCLUSION Twelve weeks of kefir consumption improved lean body mass, depression, fatigue, gastric distress, and a biomarker of gut dysbiosis. Kefir improved overall and classical monocyte numbers. Kefir should be considered as a component of a postexercise dietary regimen for cancer survivors.

Iodine is a vital trace element that must be constantly and daily supplied with food to the organism. Currently, the amount of food that can provide the organism with the required amount of iodine is insufficient. The purpose of the study was to investigate changes in organoleptic, microbiological, and biochemical parameters of kefir made with the addition of iodine during its refrigeration storage. It was found that during the storage of samples of kefir with iodine there is a slowdown in the reproduction of lactic acid bacteria, compared with the control sample. In particular, the number of lactic acid bacteria during the first two days of storage increased 1.3 times in the experimental sample and 1.5 times in the control sample of kefir. After 12 days of storage, the number of lactobacilli in the test sample of kefir increased 2.5 times, and in the control 3.2 times, compared with the amount in fresh kefir. Similar patterns were observed in determining the development of yeast. In particular, the reproduction rate of yeast in the control sample of kefir was, on average, 1.3 times faster (8 – 12 days), compared with yeast in the experimental sample. It was also found that during the 12-day storage period at a temperature of +6 °C, the titrated acidity in kefir with iodine increased 1.4 times, and in the control 1.6 times and was 130.5 °T and 154.1 °T, respectively. At such acidity values, the test sample of kefir still met the requirements of the standard, and the control was 24.1 °T higher. In this case, kefir containing iodide had better organoleptic characteristics during 12 days of storage. Produced kefir with the addition of iodine can be considered a functional product to provide the population with sufficient iodine.

Kefir is traditionally produced using kefir grains, while lyophilized culture is widely used in industry. Microbial fermentation of kefir has critical importance on its aromatic profile and sensory attributes as well as its physicochemical parameters. The main objective of this study was to compare the differences between some physical, chemical, microbiological, sensory attributes and volatile components in kefir fermented with kefir grains and lyophilized cultures during storage. The compositional characteristic of kefir cultured by both kefir grains and lyophilized starter were monitored during 21-day storage in this study. In contrast to dramatic decreases in titratable acidity, serum separation and Streptococcus spp. count, an increase in the amount of various aroma compounds including 2-heptanone, butyric acid, hexanoic acid and octanoic acid was observed during storage of kefir samples. Incubation with lyophilized starter culture promoted kefir’ sensory and rheological attributes besides of improving its diacetyl and acetic acid aroma intensities compared with that incubation with kefir grain. “Sour”, “sweet”, “salty” and “bite (CO2)” were developed as taste terms, while “cooked” “creamy”, “fermented”, “dairy” and “yeast” were some aromatic terms for kefir samples developed by sensory evaluation. Consumer acceptance scores of the kefirs produced by using lyophilized cultures were higher than samples with grain.

The research was conducted in 2021 on the basis of the laboratory of the Department of Technolo-gy of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. The aim of the research was to find out the comparative effect of adding some fruits and berries on the vitamin value of kefir. As the main raw material for the experiment, drinking pasteurized milk was used according to the state standard 31450-2013. Cranberry berries were used frozen from the retail chain, the rest were collected in the Yelets district and frozen before the start of the experiment. Of all the berries used, only cranberries and mountain ash did not worsen the organo-leptic parameters of kefir. Judging by the acidity of kefir, the shelf life of the control sample and with cranberries was the longest – 14 days. On the 12th day, the options with mountain ash and black currant went beyond the standard for acidity. The shelf life of kefir with sea buckthorn fruits was only 9 days. The addition of fruits and berries to kefir increased the content of biologically active substances in it: rowan-dry substances, carotenoids and flavonols, and black currant-coloring substances and anthocyanins. Taking into account the organoleptic indicators, the shelf life for acidity and the content of useful substances in kefir, it is necessary to single out the option with the addition of rowan fruits as the most successful.

One of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in the concentration of ragi tape inoculum and fermentation time. This research method used 3 variations in the concentration of tape yeast (1, 2 and 4%) and long fermentation time (24, 48 and 72 hours). The results showed that the highest total LAB was in 4% ragi tape inoculum with a fermentation time of 24 hours (4.4x108 cells/mL) and the lowest was in 4% tape yeast inoculum with a fermentation time of 72 hours (9.8x107 cells/mL) and total yeast between 1x104 cells/mL - 3x105 cells/mL) and alcohol produced

Kefir is an acidic-alcoholic fermented milk that can provide probiotic benefits, such as intestinal microecological balance regulation, antibacterial activity, and anti-inflammatory activity. In this study, Lactobacillus fermentum grx08 isolated from longevous people was used to further improve the health properties of kefir. L. fermentum grx08 and kefir grains obtained from Xinjiang, People's Republic of China, were mixed at ratios of 1:1, 5:1, and 25:1 as starters. The six gram-positive and gram-negative foodborne pathogens were able to grow in the supernatant of kefir but not in the supernatant of kefir with L. fermentum grx08. With increasing amounts of inoculated L. fermentum grx08, the antibacterial activity of the mixed fermented kefir gradually increased. The contents of lactic acid, fumaric acid, and malic acid in the mixed fermented milk were significantly increased by adding L. fermentum grx08 (P < 0.05), while the content of acetic acid decreased with the increase of L. fermentum grx08 and the content of citric acid was unaffected. This study suggests that the addition of L. fermentum grx08 shortened the fermentation time, improved the acidity, and retained the quality of fermented milk. Moreover, the antibacterial properties of kefir is enhanced by increasing the production of certain acids. HIGHLIGHTS

Background Fruit, vegetables, flowers, and ethnic beverages may be a source of microbial species with techno-functional and health-promoting properties. Scope and approach This review explored the added-value microorganisms isolated from unconventional sources and their techno-functional and probiotic properties. Fruits (strawberry, guava, apple, peach, grape, and papaya), vegetables (peppers, corn, zucchini, lettuce, cucumber, coffee beans, and olives), flowers (narcissus, pink rose, red rose, yellow rose, and sunflower), and ethnic fermented beverages (tchapalo, taruba, cauim, chicha, caxiri, kombucha, and water kefir) are source of lactic acid bacteria (Lactobacillus and amended genera, Leuconostoc, Enterococcus, Pediococcus, Fructobacillus, and Weissella) and yeasts (Saccharomyces, Candida, Pichia, Rhodotorula, Torulaspora, Cryptococcus, Hansenula, and Debaromyces). Key findings and conclusions Strains isolated from unconventional sources showed antimicrobial capacity, production of bioactive metabolites, and technological properties, suggesting their utilization as biopreservatives in food products or against phytopathogens, and for improving the nutritional value and sensory characteristics of food products. Their utilization as starter cultures in fermented foods may decrease the fermentation time and improve the products' characteristics. Some strains showed probiotic potential, presenting important adhesion and auto and co-aggregation properties, cell surface hydrophobicity, safety, and resistance to the gastrointestinal tract. These probiotic cultures showed anti-hypertensive, antilipidemic, immunomodulatory, and anti-diabetic properties in in vitro assessments or animal models. However, clinical studies are necessary to demonstrate the health effects in humans. In conclusion, cultures isolated from unconventional sources have a high potential for use in processing and functionalization of foods and can be alternative tools for developing vegan probiotic products.

The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes’ micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the correlations between the process variables and volatilome. Overall, the results showed a successful lactic acid fermentation. The analysis of the volatilome clearly discriminated the metabolic profiles of the different fermentations. Among them, the sample fermented with the mixture was the one with the most complex and diversified volatilome. Furthermore, samples did not appear softened after fermentation. Although this work had its weaknesses, such as the limited number of samples and variety, it may pave the way for the standardization of artisanal fermentation procedures of red beetroot in order to improve the quality and safety of the derived food products.

Cannabis sativa (hemp) is a plant considered to be abundant in bioactive compounds. The increasing production of hemp oil is leaving considerable amounts of hemp press cakes (HPC), which have not been sufficiently managed so far. One of the directions of development of plant-based food is the use of by-products of the agri-food industry in accordance with the idea of zero waste and the circular economy, so the purpose of this study was to determine the possibility of HPC fermentation using yogurt and kefir cultures and to determine the effect of the type of starter on the properties of the products. In the present study, starter cultures of yogurt (YO 122) and kefir (commercial grains) were used for HPC fermentation. Changes in lactic acid bacteria (LAB) and yeast population, pH, acidity, the content of bioactive compounds by spectrophotometric methods (proteins, amino acids, polyphenols, flavonoids, reducing sugars) and antioxidant activity (DDPH, ABTS, FRAP and reducing power) were determined. The results showed that it was possible to develop high-value beverages based on HPC with high fermentation efficiency: survivability of LAB and yeast (>106 CFU/g) and acidification (pH in a range of 4.82–6.36 and 5.34–6.49 for yogurt and kefir culture, respectively). Moreover, the stability of hemp protein, with its variable free amino acid composition, antioxidant potential and presented changes in polyphenolic content, was observed during storage. The presented results show a new way to manage HPC as an oil industry residue by using it as a raw material for the development of a bioactive food product and illustrate the relationship between applied starter culture, the direction of fermentation and changes in the content of bioactive compounds.

The addition of anthocyanin to kefir for the production of more functional and bio-diversified kefir beverages has the potential to increase kefir's healthful activities. In the present study, anthocyanin extracts, obtained from black carrots, were added into kefir mixture during the fermentation process in different concentrations (1% and 5%, w/v). These kefir samples were then analyzed in terms of their microbiological qualities by metagenomic analysis. The results of the analyses show that the addition of anthocyanin has significant impacts on the community structure of kefir microbiome which in turn directly affects the expected health impacts of the beverage. Kefir with no anthocyanin included predominantly probiotic bacteria such as Lactococcus lactis (34%) and Lactobacillus kefiri (34%). On the other hand, kefir with 1% anthocyanin demonstrated a more balanced distribution of probiotic species like Lb. kefiri (17%), Leuconostoc mesenteroides (9%), and Lc. lactis (5%) at similar abundance rates. 5% anthocyanin kefir demonstrated the highest polarity in the community with a strong dominance of probiotic Lb. kefiri (72%), and distinctly less abundant bacteria such as Streptococcus salivarius subsp. thermophilus (3%). These findings provide that fortification with anthocyanins can be utilized to enhance the quality, composition, and beneficial functions of kefir.

Probiotici su živi mikroorganizmi, najčešće bakterije mliječne kiseline, koji imaju blagotvorno djelovanje na zdravlje domaćina. Cilj rada je identificirati probiotičke bakterije u domaćem rasolu te usporediti brojnost probiotičkih bakterija između komercijalno dostupnih probiotika, domaćeg rasola te kupovnih i domaćih mliječnih proizvoda. U radu je korišteno 9 različitih uzoraka domaćeg rasola, 4 različita kupovna probiotika, 4 kupovna mliječna proizvoda te 4 domaća. Pripremljena su decimalna razrijeđenja svih uzoraka te su nacijepljena na MRS hranjivu podlogu. Izolirane probiotičke bakterije domaćeg rasola fenotipski su karakterizirane metodom bojanja po Gramu te su identificirane tehnologijom MALDI-TOF, a utvrđeno je da su prisutne bakterijske vrste Levilactobacillus brevis i Levilactobacillus buchneri (gram-pozitivne bakterije štapićastog oblika) te Pediococcus parvulus (gram-pozitivna bakterija okruglog oblika). Ovim je radom utvrđeno da broj bakterija u uzorcima domaćeg rasola iznosi 8,17±5,03 × 107 CFU mL-1, uzorci kupovnih mliječnih proizvoda sadrže 4,11±1,62 × 107 CFU mL- , domaći mliječni proizvodi sadrže 3,20±1,91 × 107 CFU mL-1, a komercijalno dostupni probiotici sadrže 4,88±0,54 × 1010 CFU g -1. Predlaže se daljnje istraživanje s više uzoraka domaćih namirnica kako bi se detaljnije usporedile prisutne bakterijske vrste te njihove brojnosti. Probiotics are living microorganisms. They are most often lactic acid bacteria which have a beneficial effect on the host's health. This work aims to identify probiotic bacteria in homemade cabbage brine and compare the number of probiotic bacteria between commercially available probiotics, homemade brine, and store-bought and domestic dairy products. Various samples were used in the study: 9 of homemade cabbage brine, 4 of commercially available probiotics, 4 of store-bought dairy products, and 4 of homemade dairy products. Decimal dilutions of all samples were prepared and inoculated onto MRS nutrient medium. The isolated probiotic bacteria of homemade cabbage brine were phenotypically characterized by the Gram staining method. The bacteria were then identified by MALDI-TOF technology. Bacterial species observed are Levilactobacillus brevis and Levilactobacillus buchneri (grampositive rod-shaped bacteria) and Pediococcus parvulus (round-shaped gram-positive bacteria). This work determined that the number of bacteria in samples of homemade cabbage brine is 8.17±5.03×107 CFU mL-1 . Commercially available dairy products contain 4.11±1.62×107 CFU mL-1, while domestic dairy products showed 3.20±1.91 ×107 CFU mL-1. Commercially available probiotics have 4.88±0.54×1010 CFU g-1. It is suggested further research with more samples of homemade foods for a more detailed comparison of the bacterial species present and their quantity.

This study investigated the interaction among Kluyveromyces marxianus G-Y4 (G-Y4), Lacticaseibacillus paracasei GL1 (GL1) and Lactobacillus helveticus SNA12 (SNA12) that isolated from Tibetan kefir grains. Additionally, the effects of G-Y4 on the growth and biofilm formation of GL1 and SNA12 were determined. The results indicated that G-Y4 promoted the growth of GL1 and SNA12 and improved their biofilm-forming ability. Furthermore, the dead cells of G-Y4 were found that could enhance bacterial biofilm formation, and the cell wall polysaccharide (CWPS) produced by G-Y4 was performed to be key substances that promote the formation of bacterial biofilms. Moreover, the structure of soluble cell wall polysaccharides (SCWP) and insoluble cell wall polysaccharide (NCWP) of G-Y4 were studied to determine their contribution to biofilm formation. Results showed that G-Y4-SCWP was α-mannan with the main chain of a →6)-α-d-Manp-(1→ unit and the branch structure of →2)-α-d-Manp-(1. At the same time, G-Y4-NCWP was a glucan rich in β-(1→3), β-(1→2), or β-(1→4) linkages.

Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as “just about right” by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as “just about right” in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.

Encapsulation comprises a promising potential for the targeted delivery of entrapped sensitive agents into the food system. A unique combination of cellulose/chitosan (Cl-Ch)-based hybrid wall material was employed to encapsulate L. plantarum by emulsion technique. The developed beads were further subjected to morphological and in vitro studies. The viability of free and encapsulated probiotics was also evaluated in kefir during storage. The developed beads presented porous spherical structures with a rough surface. A 1.58 ± 0.02 log CFU/mL, 1.26 ± 0.01 log CFU/mL, and 1.82 ± 0.01 log CFU/mL reduction were noticed for Cl-Ch hybrid cells under simulated gastro-intestinal and thermal conditions, respectively. The encapsulated cells were found to be acidic and thermally resistant compared to the free cells. Similarly, encapsulated probiotics showed better viability in kefir at the end of the storage period compared to free cells. In short, the newly developed Cl-Ch hybrid-based encapsulation has a promising potential for the targeted delivery of probiotics, as career agents, in gastric transit, and in foods.

Depression is a common psychiatric disorder that can be continuous or recurrent. It has been previously reported that intestine probiotics play an essential role in the bidirectional communication of the intestine and brain. This study aims to investigate the antidepressant effects of kefir, a probiotic supplement, and Lactobacillus rhamnosus GG and their potentials in depression-like behaviour treatment in two-week and four-week treatments. In the present study, BALB/c mice were used for this purpose. The saline- and fluoxetine-treated groups were designed as negative and positive control groups, respectively. The forced swimming and tail suspension tests have been performed to assess the level of depression-like activity. We have observed that two-week treatment reduces the duration of depression-like activities, and four-week treatment enhances the antidepressant properties. Overall, our results suggest that kefir, L. rhamnosus GG, and the investigated probiotic supplement have antidepressant-like properties.

Aim and objective To compare the effect of probiotic products in reducing the levels of salivary Streptococcus mutans before and after their consumption. Materials and methods Eighty school children with initial carious lesions in the age group of 8-12 years were selected and divided into four groups. Children in group I (control) were undergone with restorations without supplementation of probiotics. Children in group II (kefir milk), group III (probiotic curd), and group IV (probiotic drink) supplemented 100 mL of their respective probiotics for 1 month. Assessment of saliva sample was done at baseline, 1 hour after administration of probiotics followed by weekly intervals till 1 month. Results The study showed a marked reduction in colony-forming units (CFUs) at a 1-hour time interval in all four groups when compared to baseline. On the 30th-day, children in group II and group III have shown an equal reduction of CFUs when compared to group IV and group I. Conclusion Probiotic products like kefir milk and probiotic curd have shown an equal and marked decrease in CFUs when compared to the probiotic drink group. Clinical significance The administration of probiotics along with dairy products can be used as an adjuvant to routine preventive treatment procedures in the prevention of dental caries along with the remineralization of the demineralized tooth structure. How to cite this article Reddy S, Madhu V, Punithavathy R, et al. Comparative Evaluation of Efficacy of Kefir Milk Probiotic Curd and Probiotic Drink on Streptococcus mutans in 8-12-year-old Children: An In Vivo Study. Int J Clin Pediatr Dent 2021;14(1):120-127.

Saccharomyces cerevisiae var. boulardii (S. boulardii) has been isolated from lychee (Litchi chinensis), mangosteen fruit, kombucha, and dairy products like kefir. Dairy products containing S. boulardii have been revealed to possess potential probiotic activities owing to their ability to produce organic acids, essential enzymes, vitamins, and other important metabolites such as vanillic acid, phenyl ethyl alcohol, and erythromycin. S. boulardii has a wide spectrum of anti-carcinogenic, antibacterial antiviral, and antioxidant activity, and is known to reduce serum cholesterol levels. However, this yeast has mainly been prescribed for prophylaxis treatment of gastrointestinal infectious diseases, and stimulating the immune system in a number of commercially available products. The present comprehensive review article reviews the properties of S. boulardii related to their use in fermented dairy foods as a probiotic microorganism or starter culture. Technical aspects regarding the integration of this yeast into the dairy foods matrix its health advantages, therapeutic functions, microencapsulation, and viability in harsh conditions, and safety aspects are highlighted.

As a natural, symbiotic consortium of bacteria and yeasts, kefir grains provide a unique source of new probiotic microorganisms. In this work, three new isolates of lactobacilli, Lactobacillus helveticus and two strains of Lacticaseibacillus paracasei, were isolated from kefir grains originating from the North Caucasus region of Russia, and they were identified with biochemical and genetic methods. The enzyme-activity profiles were described for all strains, and the antimicrobial resistance and genetic determinants of antibiotic resistance were screened. During fermentation of cow’s milk, all three strains showed lower acid-forming activity but comparable proteolytic, antioxidant, and hypotensive activities in comparison with kefir starter culture.

BackgroundIn recent years, researchers are interested in the discovery of active compounds from traditional remedies and natural sources, as they reveal higher therapeutic efficacies and improved toxicological profiles. Among the various traditional treatments that have been widely studied and explored for their potential therapeutic benefits, kefir, a fermented beverage, demonstrates a broad spectrum of pharmacological properties, including antioxidant, anti-inflammation, and healing activities. These health-promoting properties of kefir vary among the kefir cultures found at the different part of the world as different media and culture conditions are used for kefir maintenance and fermentation.MethodsThis study investigated the microbial composition and readily found bioactive compounds in water kefir fermented in Malaysia using 16S rRNA microbiome and UHPLC sequencing approaches. The toxicity effects of the kefir water administration in BALB/c mice were analysed based on the mice survival, body weight index, biochemistry profile, and histopathological changes. The antioxidant activities were evaluated using SOD, FRAP, and NO assays.ResultsThe 16S rRNA amplicon sequencing revealed the most abundant species found in the water kefir wasLactobacillus hilgardiifollowed byLactobacillus harbinensis,Acetobacter lovaniensis,Lactobacillus satsumensis,Acetobacter tropicalis,Lactobacillus zeae, andOenococcus oeni. The UHPLC screening showed flavonoid and phenolic acid derivatives as the most important bioactive compounds present in kefir water which has been responsible for its antioxidant activities. Subchronic toxicity study showed no toxicological signs, behavioural changes, or adverse effects by administrating 10 mL/kg/day and 2.5 mL/kg/day kefir water to the mice. Antioxidants assays demonstrated enhanced SOD and FRAP activities and reduced NO level, especially in the brain and kidney samples.ConclusionsThis study will help to intensify the knowledge on the water kefir microbial composition, available phytochemicals and its toxicological and antioxidant effects on BALB/c mice since there are very limited studies on the water kefir grain fermented in Malaysia.

Background and aims: The beneficial effects of probiotics, especially yogurt, have drawn attention, but in the last few years, probiotic yogurts have received great attention due to their significant effects on health. Plants, including artichoke (Gundelia tournefortii L.), have many beneficial effects. In this study, the effect of yogurts containing G. tournefortii extract and kefir on lipid, lipoprotein pattern, calcium and phosphorus was compared with that of probiotic yogurts obtained from two microorganisms, Lactobacillus acidophilus and Bifidobacterium bifidum.Methods: 12 batches of probiotic yogurts were produced by Tamime method, along with kefir and G. tournefortii extract. The yogurts along with a high-fat diet were fed to 80 adult male Wistar rats for seven days. At the end of study, the serum levels of lipid, lipoproteins, calcium and phosphorous were measured using standard methods.Results: The effect of yogurt containing G. tournefortii extract was similar to those of probiotic yogurts in lowering serum cholesterol. Although yogurts containing G. tournefortii extract and probiotic yogurts pronouncedly reduced HDL-C, VLDL-C, LDL-C and triglycerides, the reduction was not statistically significant. There were no significant differences between the mean concentrations of phosphorous in different groups.Conclusion: Yogurts containing G. tournefortii extract have similar effects on the reduction of high-fat diet-induced hypercholesterolemia to those of probiotic yogurts containing L. acidophilus and B. bifidum. The usage of G. tournefortii extract 0.9%, kefir and 0.6 g L. acidophilus increases the calcium level compared to normal diet, but the other G. tournefortii extracts and probiotic yogurts do not affect calcium levels.