Traditional Beverage Research Articles

Trends in Ilex paraguariensis researches: a bibliometric analysis

BackgroundYerba-mate (Ilex paraguariensis St. Hil) is a perennial South American plant widely investigated due to its effects on human health and chemical composition. Due to the presence of high levels of methylxanthines, phenolic compounds and saponins, yerba-mate is attractive under chemical and pharmacological aspects. Yerba-mate leaves are processed for the consumption of traditional beverages with a social, cultural and economic importance.ResultsTotally, 839 publications on the topic yerba-mate were identified in the Web of Science database, accumulating 15,365 citations with an h-index = 55. A text-based analysis of the abstract articles identified three main research fields: plant science, chemical composition and biological effects. These publications were distributed in 378 journals and involved the efforts of 3169 authors distributed in 48 countries and 681 organizations.ConclusionThe results reported here are a first graphic overview of the yerba-mate scientific production considering the research areas, journals citation coupling and cooperation among countries, organizations and authors.

Pemanfaatan tanaman Toga sebagai minuman kesehatan tradisional bagi perempuan di Desa Dukuhmojo

Dukuhmojo Village, Mojoagung District, Jombang Regency, is a village where the majority of its population belongs to the lower-middle socioeconomic group, with farming as their main livelihood. Unfortunately, the community's understanding of the importance of maintaining health is still limited due to the influence of globalization, which has led to a tendency towards instant and unhealthy food consumption. Despite the abundance of family medicinal plants in the area, they are not fully utilized by the local residents, who prefer to purchase medicines from local shops. Therefore, this activity aims to accompany the community, especially the women of Dukuhmojo Village, in utilizing and processing the family medicinal plants (FMP) available in the vicinity, to create traditional herbal beverages as natural alternative remedies that can be sold as entrepreneurial products. The implementation method of the activity involves lectures, discussions, and assignments in several meetings with a group of ten women. The results of this community engagement demonstrate that the women's group in the village is capable of entrepreneurship and building self-confidence in creating a business of producing healthy beverages from medicinal plants, which they collectively named "Asmantoga." Overall, participation and mentoring can enhance the role of impoverished rural women in developing their natural and personal potential, providing economic and social benefits. This support also encourages the women's group to acquire the necessary knowledge and capital, enabling them to actively contribute to the economic arena and improve their standard of living.

Efficacy of ‘Harchur raksi’, a traditional fermented beverage of high altitude Darjeeling hills as an anti-inflammatory and antiviral remedy

Efficacy of ‘Harchur raksi’, a traditional fermented beverage of high altitude Darjeeling hills as an anti-inflammatory and antiviral remedy

Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review

Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains. Complex brewing technology has created different aromas and contributes to complex trace component formation in Baijiu. Among the different components, the alcohol, ester, and acid contents are the highest in Baijiu, constituting its aroma skeleton. Nitrogen compounds significantly constitute the aroma compounds of Baijiu and affect human health. Although present in low concentration, sulfur compounds significantly contribute to the taste and positively impact human health. We provide a systematic review of domestic and international reports on the trace components in Baijiu. The review introduces their sources, types, and effects on Baijiu aroma, describes their content and existence in mainstream aromas of Baijiu, such as the strong-, jiang-, and light-aromas, and discusses their health effects. Furthermore, this article summarizes and proposes several feasible research ideas. The systematic review of these trace components will possibly facilitate studies on Baijiu, particularly on its relationship with health.

Role of the Green Husks of Persian Walnut (Juglans regia L.)—A Review

Green husks are the outer layer of walnut fruits. They form part of the agro-residues discarded away upon nut maturity in the walnut industry. Although it is not used, research studies show that green husk is a rich source of natural bioactive phytochemicals. A total of 83 individual phenolic compounds were identified in walnut husks, mainly consisting of naphthoquinones, flavonols, and hydroxycinnamic acids. There is no standard profile of phenolic compounds in walnuts; the quantity and quality of phenolic compounds vary by cultivar. Walnut extracts exhibit strong antioxidant activities and play an important role in the plant’s defence mechanisms against diseases, attacking different plant organs. The study provides a review of total phenolic content and individual phenolic compounds identified in green husks of different walnut cultivars as documented in different studies. It also explores the role and application of green husks in various industries such as traditional medicine, textile, wood, leather, beverage, and agriculture. In addition, the effects of phenolic compounds on biotic and abiotic factors are also evaluated.

Arrangement Registration of Geographical Indications of Traditional Alcoholic Beverages in Indonesia Based Multiculturalism

Purpose: The purpose of this article is to provide an avenue for the regulatory model of GI registration in traditional alcoholic beverage products based on multiculturalism. Method: This study is a normative legal study that employs a comparative legal approach, with Malaysia and Turkey serving as comparison material. Results and conclusion: The findings revealed that Indonesia, as a state and nation, has a diverse population, ethnicities, and cultures, all of which have different values and norm systems. The prohibition of traditional alcoholic beverages from being protected under the GI regime undoubtedly has an economic impact on these communities. This must be addressed as soon as possible. In this article, the author provides a regulatory model that exemplifies the Malaysian state as stipulated in the Malaysian Geographical Indication Act 2000, so that traditional Indonesian alcoholic beverages can be protected through the GI regime by revising Article 56 paragraph 1 letter an of Law 20/2016 to be a registration of GI products acceptable as long as they meet the requirements “not contrary to public order or morality”. Research implications: This has implications for a variety of traditional Indonesian alcoholic beverages that are not protected under the GI regime. Examining traditional alcoholic beverages is a sensitive and contentious issue, given that alcoholic beverages, whether traditional or non-traditional, are classified as illegitimate in Indonesia, a country with a Muslim majority population. Originality/value: The first affirms the respect for cultural identity and the state's right to ensure society's freedom in maintaining and developing its cultural values in the midst of the country's efforts to advance national culture in the midst of world civilization.”

Analysing the dynamics of the bacterial community in pozol, a Mexican fermented corn dough.

Pozol is a traditional prehispanic Mexican beverage made from fermented nixtamal dough; it is still part of everyday life in many communities due to its nutritional properties. It is the product of spontaneous fermentation and has a complex microbiota composed primarily of lactic acid bacteria (LAB). Although this is a beverage that has been used for centuries, the microbial processes that participate in this fermented beverage are not well understood. We fermented corn dough to produce pozol and sampled it at four key times to follow the community and metabolic changes (0, 9 24 and 48 h) by shotgun metagenomic sequencing to determine structural changes in the bacterial community, as well as metabolic genes used for substrate fermentation, nutritional properties and product safety. We found a core of 25 abundant genera throughout the 4 key fermentation times, with the genus Streptococcus being the most prevalent throughout fermentation. We also performed an analysis focused on metagenomic assembled genomes (MAGs) to identify species from the most abundant genera. Genes involving starch, plant cell wall (PCW), fructan and sucrose degradation were found throughout fermentation and in MAGs, indicating the metabolic potential of the pozol microbiota to degrade these carbohydrates. Complete metabolic modules responsible for amino acid and vitamin biosynthesis increased considerably during fermentation, and were also found to be abundant in MAG, highlighting the bacterial contribution to the well-known nutritional properties attributed to pozol. Further, clusters of genes containing CAZymes (CGCs) and essential amino acids and vitamins were found in the reconstructed MAGs for abundant species in pozol. The results of this study contribute to our understanding of the metabolic role of micro-organisms in the transformation of corn to produce this traditional beverage and their contribution to the nutritional impact that pozol has had for centuries in the traditional cuisine of southeast Mexico.

Chronic Kombucha Beverage Consumption Attenuates Inflammatory Markers and Histopathology of Brain Tissue in Transnet Global Brain Ischemia in Rats.

There is evidence that kombucha beverage (KB), a traditional fermented beverage, has a preventive effect on experimental brain ischemia. According to our previous studies, pre-treatment of KB attenuates brain edema and improves motor skills and oxidative stress in a rat model of global brain ischemia. This study was designed to evaluate the effects of the pre-treatment of KB, as a novel agent, on pro-inflammatory parameters and brain histopathology changes following global brain ischemia. Adult male Wistar rats were randomly divided into the sham, the control, and the groups treated with kombucha (KB1 and KB2 groups). KB at doses 1 and 2 mL/kg was prescribed two-week consecutive days before induction of global brain ischemia. Global brain ischemia was induced by blocking common carotid arteries for 60min and the following reperfusion by 24h. The serum and brain levels of tumor necrosis factor-α(TNF-α), IL-1β, histopathological change, and infarct volume are determined using the ELISA, hematoxylin and eosin (H&E), and 2,3,5-triphenyl tetrazolium chloride (TTC) staining, respectively. This study indicated that pre-treatment of KB significantly reduced infarct volume, the serum, and brain levels of TNF-α and IL-1β. The histopathological finding of the brain tissue confirmed a protective role for pre-treatment KB in the ischemic rats. Thus, the present study showed that the beneficial effects of KB pre-treatment on brain ischemic may be mediated by decreasing pro-inflammatory parameters.

Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics

Huangjiu is a traditional Chinese alcoholic beverage, whose non-volatile chemical profile remains unclarified. Here, the non-volatile compounds of Huangjiu were first identified using a widely targeted metabolomics analysis. In total, 1146 compounds were identified, 997 of them were identified in Huangjiu for the first time. Moreover, 113 compounds were identified as key active ingredients of traditional Chinese medicines and 78 components were found as active pharmaceutical ingredients against 389 diseases. In addition, the comparative analysis and Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that Huangjiu from different regions differ in metabolite composition. Cofactor and amino acid biosynthesis and ABC transport were the dominant metabolic pathways. Furthermore, 7 metabolic pathways and 77 metabolic pathway regulatory markers were further found to be related with the different characteristics of different Huangjius. This study provides a theoretical and material basis for the quality control, health efficacy, and industrial development of Huangjiu.

Isolation, functional activity, and safety of probiotics from Ethiopian traditional cereal-based fermented beverage, “Borde”

Yeast and lactic acid bacteria (LAB) were isolated from Ethiopian traditional fermented beverage, borde and evaluated for their potential probiotic properties, bile salt hydrolase (BSH) activity, cholesterol-lowering ability and antioxidant activity. Eleven LAB and thirteen yeast strains were selected based on their BSH activity and subjected for further examination. The results showed that LAB strains WS07, AM15, and AM20 exhibited a strong potential to lower cholesterol (85–90%), while yeast strains WS15, AA19, AM18, and AM23 showed the highest cholesterol removal (82–89%). All strains demonstrated strong antioxidant activity and survived simulated gastrointestinal tract (GIT) conditions. Four LAB and six yeast isolates were selected as the most promising probiotics based on their ability to resist simulated GIT environments. Safety evaluation revealed that none of the strains exhibited undesirable hemolytic activity or mucin hydrolysis. LAB strains were not resistant to most tested antibiotics except for vancomycin, gentamycin, and streptomycin, whereas yeast isolates were resistant to all antibiotics. The LAB strains WS07, AA13 and AM20, were identified as Pediococcus acidilactici, while, yeast isolates WS15 and AM18 were identified as Saccharomyces cerevisiae, and AA19 as Pichia cecembensis. Pediococcus acidilactici WS07 and Saccharomyces cerevisiae AM18 were identified as potential probiotic strains for cholesterol reduction.

BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF TRADITIONAL ROMANIAN FERMENTED DRINKS - SOCATA AND BORȘ - A REVIEW

Fermented beverages are products that involve biochemical changes during the microaerophilic processes under the action of microorganisms and their secreted enzymes. Food fermentations include four main processes: lactic fermentation, alcoholic fermentation, acetic fermentation (which is an aerobic process) and alkaline fermentation. In this paper we aim to review the studies carried out on two Romanian traditional non-dairy fermented beverages which have not benefited of the attention they deserve, such as elderflower (Sambucus nigra) fermented drink (socata) and sour liquid soup seasoning (borș). These drinks are derived from a sweetened infusion of elder flowers (socata) and wheat bran (borș) that are fermented by consortia of microorganisms. Socata was shown to be fermented by consortia of yeast and lactic acid bacteria (LAB). Borș is produced by fermentation with heterofermentative LAB. These traditional fermented beverages are characterized as a source of probiotics. Previous research has demonstrated that both are a rich source of bioactive/antioxidant flavonoids and phenolic acids, minerals and vitamins. Several techniques are used for the determination of the bioactive compounds and antioxidant activity, such as the determination of individual phenolic compounds using HPLC, determination of total phenolic content using Folin- Ciocalteu reagent, determination of ABTS and DPPH radical cation scavenging activity, determination of ferric reducing antioxidant power (FRAP) assay.

중국 元代 『居家必用』이 조선 類書類에 끼친 영향에 대한 고찰

This study examines the Eumcheongryu of 『Geogapilyong(居家必用)』 in the Yuan Dynasty of China, which had the greatest influence on the establishment of Korean Eumcheongryu (飮淸類) culture. This study examined the relationship of influence on the records of sound streams in 『Sanlimgyungje(山林經濟)』, 『Jeungbosanlimgyungje(增補山林經濟)』 and 『Imwongyeonjeji(林園經濟志)』. This study, which was conducted as a literature research method, aims to contribute to the popularization and globalization of traditional beverages by identifying the identity of traditional beverages by identifying the origin and type of traditional beverages in Korea, and identifying the lineage and differentiation of traditional beverages. Through the study, it was confirmed that 『Geogapilyong』 had a significant influence on the documents of the Joseon Dynasty, and that the most types of traditional drinks were included in『Jeongjoji』. On the other hand, in order to spread and spread traditional beverages, it was confirmed that it is necessary not only to emphasize health and health, but also to inform modern people who are living fierce and harsh lives that they have spiritual benefits and values ​​that warm their hearts.

Effects of Amazake Produced with Different Aspergillus on Gut Barrier and Microbiota.

Inflammatory bowel disease (IBD) is a chronic inflammatory disease of the gastrointestinal tract. To explore the preventive effects of dietary foods on IBD, we evaluated the effects of the traditional Japanese fermented beverage "Amazake" on gut barrier function in this study. Black koji Amazake (BA) derived from Aspergillus luchuensis MEM-C strain and yellow koji Amazake (YA) derived from Aspergillus oryzae were made in this study, and their nutrients were analyzed. Mice with mild gut barrier dysfunction induced by Western diet were administered with 10% of each Amazake for two months. Mice gut microbiota were analyzed by 16S rRNA gene sequencing. BA contained a higher amount of isomaltooligosaccharides, citric acid, and ferulic acid than YA. The animal data revealed that BA significantly induced the expressions of antioxidant factors and enzymes such as NF-E2-related factor 2 (Nfr2), heme oxygenase 1 (HO1), and superoxide dismutase-2 (SOD-2). The gut barrier protein, occludin, and fecal immunoglobulin A (IgA) were also significantly enhanced by BA. Furthermore, the levels of serum endotoxin and hepatic monocyte chemotactic protein-1 (MCP-1) were decreased in both the BA and YA groups. In gut microbiota, Lachnospiraceae was increased by BA while Akkermansia muciniphilia was increased by YA. Black koji Amazake contained a higher amount of isomaltooligosaccharides, citric acid, and ferulic acid than yellow koji Amazake and contributed to protecting gut barrier function to reduce endotoxin intrusion and inflammation.

Formulation of Tengger herbal coffee: Effect of coffee type and fennel seed powder

The Bromo Tengger Semeru National Park (or Taman Nasional Bromo Tengger Semeru/TNBTS) is a popular tourist destination in Indonesia, and the local authorities encourage the development of new local specialty products. One locally available commodity is coffee. This study investigated the best formula for Tengger herbal coffee. The randomized block design (RBD) consisted of two factors, including the coffee types (i.e., Arabica, Robusta, and Arabica:Robusta (50:50)) and the proportion of coffee:fennel seed powders (i.e., 92:8, 90:10, and 88:12). Physicochemical and organoleptic quality parameters were analyzed. In all coffee types, the addition of fennel seed powder at different concentrations significantly affects the sensory attribute (i.e., color, taste, and aroma) and the physicochemical characteristics of Tengger herbal coffee. The blending of coffee with fennel seed powder improved the taste and aroma of the herbal coffee. The best formulation was obtained from A3B3, a mixture of 44% Arabica coffee: 44% Robusta coffee: 12% fennel seed powder. This formula resulted in Tengger herbal coffee with pH 4.9, 16.6 color lightness, 0.64% total insoluble solids (TIS), 0.07% caffeine content, 47.2 mg GAE/g total phenol, 0.49 ppm antioxidant activity (IC50), and 0.58% reducing sugar. The findings confirmed that Tengger herbal coffee offers health benefits from its antioxidant activity, alongside the potential as a traditional beverage product.

Characterization and quantification of chemical constituents in Fuzhuan brick tea using ultra-high-performance liquid chromatography-mass spectrometry.

Fuzhuan brick tea, a distinctive dark tea fermented by microorganisms, is a traditional beverage in China throughout history. Recently, it has attracted considerable attention owing to its unique quality characteristics and potential health benefits. The aim of this study was to establish a method for the quality control of Fuzhuan brick tea for stable production. Ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry was used to identify Fuzhuan brick tea, and the major components were chosen for further quantitative analysis. Subsequently, a quantification method was developed using ultra-high-performance liquid chromatography coupled with triple-quadrupole mass spectrometry, and its reliability was verified through methodological validation. Finally, a total of 30 compounds were identified, including catechins, flavonoids, alkaloids, and fatty acids. The established method was reliable for methodological validation and was applied to the quantitative analysis of Fuzhuan brick tea. This study provides a fundamental basis for the quality control and further studies on the component analysis of Fuzhuan brick tea.

Somut Olmayan Kültürel Miras Unsurlarından Türk Lokumu ve Afyon Kaymağının Afyonkarahisar İçin Önemi

With its rich flavors and traditional practices, Turkish cuisine is integral to our Intangible Cultural Heritage (ICH). Our rich culinary culture, developed over centuries, has been passed down from generation to generation through regional flavors, different cooking techniques, and shared table manners. Turkish culinary culture represents a social experience along with the use of rich and diverse ingredients. This research aims to thoroughly examine Turkish delight and Afyon cream, which are ICH elements in Afyonkarahisar province, and to determine the sustainability and significance of traditional food and beverage production and social practices derived from these cultural elements in Turkish culinary culture. The study sample was selected as the gastronomy elements of Afyonkarahisar province. Secondary data sources and document archive scanning techniques were used in the research, and Tableau and Power BI programs were used for data visualization. In addition to the research, semi-structured interviews were conducted with 5 traditional Turkish delight and Afyon cream producers. According to the results of the study, it was found that there are a total of 56 elements of Turkish culinary culture/traditional food and beverage production and social practices in Turkish and 3 of these elements are found in Afyonkarahisar. By comparing the registered ICH elements in different provinces, it was found that the quantitative difference between Afyonkarahisar and other provinces is relatively small, but it still needs to be improved despite being a gastronomy city, and the average number of elements in Turkey is three. As a result of the interviews conducted with the producers of Turkish delight and Afyon cream, it was found that sustainability and the transfer of production stages to future generations are essential priorities. At the same time, it was concluded that Afyonkarahisar, one of the gastronomy cities, needs more ICH elements related to Turkish culinary culture. Suggestions were made to diversify and develop Afyonkarahisar's ICH elements related to Turkish culinary culture. These suggestions include encouraging more traditional food and beverage producers, creating training and support programs for these producers, and emphasizing and increasing promotional activities for Afyonkarahisar's gastronomy potential in the tourism sector.

ANTIPATHOGENIC ACTION AND ANTIBIOTIC SENSITIVITY PATTERN OF THE “BORHANI”-ASSOCIATED LACTIC ACID BACTERIUM WEISSELLA CONFUSA LAB-11

Assessment of the beneficial and safety properties of food-associated microbes is inevitable since they engage in direct interactions with their host via the digestive system. In this view, we have studied the pathogen inhibitory activity and antibiotic susceptibility pattern of a newly isolated lactic acid bacterium obtained from the traditional beneficial beverage borhani. 16S rRNA gene based taxonomic and phylogenetic analysis combined with sugar fermentation tests identified the isolate as Weissella confusa; strain LAB-11. Antimicrobial activity of the lactic acid bacterium was examined using its culture supernatant against ten bacterial pathogens by agar diffusion technique. The isolate inhibited species of Acinetobacter, Bacillus, Escherichia, Klebsiella, Pseudomonas, Salmonella, Shigella and Staphylococcus which indicated a broad spectrum of its antimicrobial activity. Further investigation by coincubation assay revealed a prolonged effect of the antibacterial activity against the above pathogens. The inhibitory activity was found highly effective on the fungal pathogen Candida albicans as well. Antibiotic susceptibility assay revealed that the isolate was sensitive to most of the tested antibiotics while resistant against four antibiotics including ciprofloxacin, cloxacillin, ofloxacin, and vancomycin that might be ascribed to intrinsic resistance. The ability to inhibit a wide range of pathogens while itself being relatively safe concerning the transfer of antibiotic resistance suggests that dairy beverages like borhani which carry such beneficial lactic acid bacteria can be of particular benefits to the consumers exerting preventive effects on associated diseases.

Valuation Analysis of the Chinese Wine Sector Based on Indicators

As a unique type of wine, Chinese wine is one of the traditional beverages in China, with a long history and profound cultural deposits, and has a wide consumer base. Moreover, as the subject of heavy foreign investment, it is also one of the sectors with the highest share of institutional investors in A-shares, which is of great research value. Contemporarily, the Chinese wine industry has entered the stage of recovery and the production has started to show a gradual growth. Therefore, this paper attempts to value the 20 Chinese wine companies currently listed through the PE, PEG, PCF, and EV valuation method to help investors find suitable investment options. According to the valuation analysis, Luzhou Laojiao and Fen Wine are currently the most worthwhile companies to invest in. In fact, they have good operating conditions, i.e., no cash flow problems, PEG less than 1, indicating that they are undervalued companies and have high enterprise value. In addition, Gujing Distillery and King's Luck Brewery are also performing well, although their enterprise values are lower compared to the leading companies, they are still worth considering. These results shed light on guiding further exploration of stock valuation of Chinese wine industry.

Analysis of synthetic food color additive, sugar, and mycotoxin content in traditional, cereal-based Sobia beverage using high-performance liquid chromatography and mass spectrometry

ObjectiveThe traditional cereal-based fermented beverage, Sobia, is in high demand in the Arab community of the Middle East, particularly during the sacred month of Ramadhan. The sugar (fructose, glucose, and sucrose) content and presence of synthetic food color additives (tartrazine [E-102], sunset yellow [E-110], carmoisine [E-122], and brilliant black [E-151]) and major mycotoxins (aflatoxins, trichothecene [T-2], ochratoxins, and deoxynivalenol [DON]) in Sobia beverages from the western and central regions of Saudi Arabia were investigated for safety. MethodsSobia samples from anonymous vendors were collected, divided based on their apparent colors (red, dark red, white, or yellow), and prepared following a simple, “quick, easy, cheap, effective, rugged, and safe” extraction method. This was followed by high-performance liquid chromatography and mass spectrometry analysis. ResultsSugars were present at the following concentrations: fructose: 0.69–33.81 mg/mL; glucose: 0.26–37.69 mg/mL; and sucrose: 0.30–149.67 mg/mL. Synthetic food colorants E-102 and E-122 were detected at concentrations of 0.22–1.37 µg/mL and 6.58–42.73 µg/mL, respectively. By contrast, E-110 and E-151 were found in only one sample at concentrations of 0.45 µg/mL and 152.87 µg/mL, respectively. The results of mycotoxin analysis revealed no aflatoxin B1, B2, G1, or G2 in any sample; however, T-2 and DON appeared at concentrations of 0.6–1.4 µg/mL and 1.15–38.5 µg/mL, respectively. ConclusionThe results of this investigation of Sobia beverages revealed the presence of two mycotoxins. However, it eliminated the concern over the most carcinogenic mycotoxins: aflatoxins. It also illustrated the unmediated addition of sugars and synthetic food colorants (used to enhance taste and attract consumers) during Sobia production. Thus, there is an urgent need for responsible agencies to regulate Sobia production. Further investigation is required to assess the quality and health risks of Sobia beverages.

Iranian traditional kefir beverage: isolation and identification of beneficial microorganisms and evaluation of antimicrobial activity against food-borne pathogens

Purpose Kefir is a traditional fermented dairy beverage that has numerous health benefits due to the presence of bacteria and yeasts in an exopolysaccharide matrix. This study aims to isolate and identify beneficial microorganisms and evaluate the antimicrobial activity of kefir beverage against two important food-borne pathogens including Salmonella Typhimurium and Listeria monocytogenes. Design/methodology/approach Microorganisms were identified by the polymerase chain reaction with specific primers, and antimicrobial activity was evaluated by the disk diffusion method. Findings The following microorganisms were identified as natural inhabitants of the kefir grains: Leuconostoc lactis, Lactococcus lactis subspecies lactis, Streptococcus cremoris, Enterococcus faecalis, Enterococcus faecium, Lactobacillus helveticus, Leuconostoc mesenteroides, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium langum, Saccharomyces cerevisiae and Pichia fermentas. Also, the results obtained from the disk diffusion method showed the inhibitory effect of kefir milk on Salmonella Typhimurium and Listeria monocytogenes with an inhibitory average diameter of 8.3 ± 4–9.1 ± 2.8 and 3.4 ± 3–6.6 ± 3 mm, respectively. Originality/value The results of this study showed that Iranian traditional kefir beverage contained different species of lactic acid bacteria and yeasts and has antimicrobial activity against two important food-borne pathogens, Salmonella Typhimurium and Listeria monocytogenes, which the highest inhibitory effect was observed against Salmonella Typhimurium.