Microbial community of kefir and its impact of the gastrointestinal microbiome in health and disease

Ilva Lazda (Coresponding Author), Angelika Krūmiņa, Indra Zeltiņa, Nikola Krūmiņa, Juris Ķibilds, Inese Siksna, Ludmila Vīksna, Aleksejs Derovs

Research output: Contribution to journalReview articlepeer-review

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.
Original languageEnglish
Pages (from-to)58-64
JournalProceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume74
Issue number2 (725)
DOIs
Publication statusPublished - 2020

Field of Science

  • 1.6 Biological sciences
  • 3.2 Clinical medicine
  • 3.3 Health sciences

Publication Type

  • 1.1. Scientific article indexed in Web of Science and/or Scopus database

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