Review: Functional Properties of Kefir

被引：182

作者：

Guzel-Seydim, Zeynep B. ^{[1
]}

Kok-Tas, Tugba ^{[1
]}

Greene, Annel K. ^{[2
]}

Seydim, Atif C. ^{[1
]}

机构：

[1] Suleyman Demirel Univ, Dept Food Engn, TR-32260 Isparta, Turkey

[2] Clemson Univ, Dept Anim & Vet Sci, Clemson, SC 29634 USA

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2011年 / 51卷 / 03期

关键词：

fermented milk; health; probiotic; anticarcinogenic; LACTIC-ACID BACTERIA; ORALLY-ADMINISTERED POLYSACCHARIDE; SP-NOV; STREPTOCOCCUS-THERMOPHILUS; ANTIMUTAGENIC PROPERTIES; LACTOBACILLUS-CASEI; MILK FERMENTATION; BACILLUS-CEREUS; IMMUNE-RESPONSE; CULTURED MILK;

D O I：

10.1080/10408390903579029

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Kefir is a unique cultured dairy product due to combined lactic acid and alcoholic fermentation of lactose in milk. Kefir is produced by microbial activity of okefir grainso which have a relatively stable and specific balance of lactic acid bacteria and yeast. Due to the claimed health benefits of kefir which include reduction of lactose intolerance symptoms, stimulation of the immune system, lowering cholesterol, and antimutagenic and anticarcinogenic properties, kefir has become an important functional dairy food and consequently, research on kefir has increased in the past decade. In the following review, recent studies on the functional properties of kefir are reviewed.

引用

页码：261 / 268

页数：8

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