Abstract
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 been associated with a wide range of purported health benefits; such as antimicrobial activity; cholesterol metabolism; immunomodulation; anti-oxidative effects; anti-diabetic effects; anti-allergenic effects; and tumor suppression. This review critically examines and assesses these claimed benefits and mechanisms with regard to particular Lactobacillus species and/or strains that have been derived from kefir; as well as detailing further potential avenues for experimentation.
Highlights
Kefir is a putative health-promoting probiotic drink produced through the fermentation of milk with kefir grains, which are composed of several fungal and bacterial species
The kefir strain Lb. plantarum CIDCA 83114 was found across multiple studies, by the same group based in Argentina, to exert beneficial effects
Knowledge gaps could perhaps be narrowed by comparing Lb. plantarum and Lb. kefiri genomes and identifying common genes for S-layer proteins, which may not be present in other species such as Lb. kefiranofaciens, given there was no evidence for this mechanism of action in this species
Summary
Kefir is a putative health-promoting probiotic drink produced through the fermentation of milk with kefir grains, which are composed of several fungal and bacterial species. We analyze the health benefits associated with the most commonly studied strains of Lactobacillus found in kefir. The purported health benefits of less studied strains were analyzed. This analysis focuses on Lactobacillus strains found in milk kefir, as opposed to other types of kefir. Lactobacillus strains belonged to the Lb. delbrueckii and Lb. buchneri groups, mainly because of the presence of Lactobacillus kefiranofaciens and Lactobacillus kefiri species within these respective groups. These individual species account for a significant proportion of the Lactobacillus species found in kefir. Comparative genomics reveals robust phylogroups in the genus lactobacillus as the basis for reclassification. 2018; Vol 84, p AEM.00993-00918
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