Abstract
The consumption of fermented foods posing health-promoting attributes is a rising global trend. In this manner, fermented dairy products represent a significant subcategory of functional foods with established positive health benefits. Likewise, kefir—a fermented milk product manufactured from kefir grains—has been reported by many studies to be a probiotic drink with great potential in health promotion. Existing research data link regular kefir consumption with a wide range of health-promoting attributes, and more recent findings support the link between kefir’s probiotic strains and its bio-functional metabolites in the enhancement of the immune system, providing significant antiviral effects. Although it has been consumed for thousands of years, kefir has recently gained popularity in relation to novel biotechnological applications, with different fermentation substrates being tested as non-dairy functional beverages. The present review focuses on the microbiological composition of kefir and highlights novel applications associated with its fermentation capacity. Future prospects relating to kefir’s capacity for disease prevention are also addressed and discussed.
Highlights
Archaeological evidence indicates that the bioprocess of food fermentation was discovered accidentally thousands of years ago [1–3]
There is evidence that fermented milk products can be successfully formulated with probiotic bacteria as key ingredients in developing functional food products that promote health and wellness [1]
It is believed that fermented milk products appeared accidently as milk was stored at room temperature and naturally soured, and there was no knowledge of any exogenous microflora [9,15]
Summary
Archaeological evidence indicates that the bioprocess of food fermentation was discovered accidentally thousands of years ago [1–3]. Metchnikoff supported that the desirable bacteria in Bulgarian yogurt could suppress undesirable or disease-causing microorganisms, promoting human health. There is evidence that fermented milk products can be successfully formulated with probiotic bacteria as key ingredients in developing functional food products that promote health and wellness [1]. Kefir is a fermented milk beverage that has been consumed for thousands of years and has a significant place among functional foods [9,18]. Low-alcohol probiotic beverage obtained from the fermentation of milk at ambient temperatures [20]. It is metabolized by a complex mixture of bacteria (including species belonging to Lactobacillus, Lactococcus, Leuconostoc, and Acetobacter genera) and yeasts [18]. We can emphasize the fact that kefir differs from other fermented products as it is produced from kefir grains, which contain a complex symbiotic association (lactic acid- and/or acetic acid-producing bacteria, and lactose-fermenting and non-fermenting yeast), and their microbial ecology depends on the origin and cultivation method of the grains [18,19,21]
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