Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease-Reference-Cited by-同舟云学术

Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease

Published:2020-04-01 Issue:2 Volume:74 Page:58-64
ISSN:2255-890X
Container-title:Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
language:en
Short-container-title:

Author:

Lazda Ilva¹,Krūmiņa Angelika¹²³,Zeltiņa Indra²³,Krūmiņa Nikola²,ķibilds Juris¹,Siksna Inese¹,Vīksna Ludmila²³,Derovs Aleksejs²³

Affiliation:

1. Institute of Food Safety, Animal Health and Environment BIOR , 3 Lejupes Str., Rīga , LV- 1076 , Latvia

2. Rīga Stradiņš University , 16 Dzirciema Str., Rīga , LV- 1007 , Latvia

3. Rīga East University Hospital , 2 Hipokrāta Str., Rīga , LV- 1038 , Latvia

Abstract

Abstract Kefir is a fermented dairy product, created by fermentation of milk by bacteria and yeasts. Kefir is the most common traditional non-sweetened fermented dairy beverage in the Baltic countries. Whole kefir and specific fractions and individual organisms isolated from kefir provide a multitude of health benefits, including regulation of composition of the gut microbiome. This review aims to summarise the available data about influence of kefir consumption on the gut microbiome in healthy individuals and to highlight the effects that kefir consumption as well as separated fractions of kefir can have in disease states via modulation of the host microbiome.

Publisher

Walter de Gruyter GmbH

Link

https://www.sciendo.com/pdf/10.2478/prolas-2020-0009

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