Kefir is fermented milk produced from grains that comprise a specific and complex mixture of
bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir�…

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association
with other microorganisms in kefir grains. This beverage consumption is associated with a�…

The past two decades have witnessed a global surge in the application of probiotics as
functional ingredients in food, animal feed, and pharmaceutical products. Among food�…

In recent years, there has been a strong focus on beneficial foods with probiotic
microorganisms and functional organic substances. In this context, there is an increasing�…

Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk
by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein�…

The number of studies claiming probiotic health effects of Lactobacillus plantarum is
escalating. Lb. plantarum is a lactic acid bacterium found in diverse ecological niches�…

Over the past decades the food industry has been revolutionized toward the production of
functional foods due to an increasing awareness of the consumers on the positive role of�…

After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds�…

Lactobacilli are among the most common microorganisms found in kefir; a traditional
fermented milk beverage produced locally in many locations around the world. Kefir has�…

Materials and Methods Kefir was serially diluted and inoculated into de Man, Rogosa, and
Sharpe agar and incubated at 37 C for 48 to 72 h under anaerobic conditions. This was a�…