Nutritional and functional properties of kefir: review

被引：7
|
作者：
Saleem, Komal [1 ]
Ikram, Ali [2 ]
Saeed, Farhan [1 ]
Afzaal, Muhammad [1 ]
Ateeq, Huda [1 ,2 ]
Hussain, Muzammal [1 ]
Raza, Awais [2 ]
Rasheed, Amara [1 ]
Asghar, Aasma [3 ]
Shah, Mohd Asif [4 ,5 ,6 ]
机构：
[1] Govt Coll Univ Faisalabad, Dept Food Sci, Food Safety & Biotechnol Lab, Faisalabad, Pakistan
[2] Univ Lahore, Univ Inst Food Sci & Technol, Lahore, Pakistan
[3] Univ Faisalabad, Dept Home econ, Govt Coll, Faisalabad, Pakistan
[4] Kabridahar Univ, Dept Econ, Somali, Ethiopia
[5] Kabridahar Univ, Dept Econ, 250, Somali, Ethiopia
[6] Chandigarh Univ, Univ Ctr Res & Dev, Univ Sch Business, Mohali, Punjab, India
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2023年 / 26卷 / 02期
关键词：
Kefir; production; probiotic potential; therapeutic potential; LACTIC-ACID BACTERIA; BRAZILIAN KEFIR; MILK KEFIR; FERMENTATION; GRAINS; DIVERSITY; PROFILES;
D O I：
10.1080/10942912.2023.2280437
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Kefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including Lactobacillus, Leuconostoc, Lactococcus, and Acetobacter species. The complex microbial community in kefir produce various bioactive compounds owing to their metabolic activities. Kefir has various functional and therapeutic properties, which include immune system stimulation, lactose intolerance symptoms, cholesterol reduction, anti-carcinogenic and anti-mutagenic qualities. Several studies have shown anticarcinogenic, anti-microbial and synbiotic potential of kefir. Current review highlights the production technology, nutritional, functional and therapeutic potential of kefir. Furthermore, production strategies, kefir characteristics and probiotic potential are the limelight of the current review.
引用
收藏
页码：3261 / 3274
页数：14
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