Abstract
Kefir is a fermented milk drink produced by lactic acid bacteria and lactose or non-lactose fermenting yeast, which are growing in a strong rel ationship, and is reported to have a unique taste a nd properties. During fermentation, peptides and exo-p olysaccharides with bioactive properties are formed . Moreover, by in vitro tests and animal trials, kefir and its constituent s have shown to have anticarcinogenic, antimutagenic, antiviral and antifungal properties .
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