A review: chemical, microbiological and nutritional characteristics of kefir
Open accessAbstract
Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir’s distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan.
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Approximately 30% of milk lactose is hydrolysed by the β-galactosidase enzyme during kefir fermentation, turning lactose into glucose and galactose.
“Approximately 30 % of milk lactose is hydrolysed by the β-galactosidase enzyme, turning lactose into glucose and galactose.Furthermore, bacteria present in kefir convert glucose into lactic acid (29) .”
From Milk <i>kefir</i> : nutritional, microbiological and health benefits (2017) · cites this paper as [29]
The Nutritional characteristics section says that fermentation reduces lactose and increases β-galactosidase. The Chemical composition section says lactic acid is derived from approximately 25% of the original lactose, but that is not a measurement of lactose hydrolysis. Neither section supports the claimed 30% hydrolysis or explicitly states that it yields glucose and galactose; page numbers are unavailable in our copy. (LLM, conf=0.86)
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Milk <i>kefir</i> : nutritional, microbiological and health benefits
Rosa, D. D., Dias, M. M. S., Grześkowiak, Ł. M., Reis, S. A., Conceição, L. L., & Peluzio, M. D. C. G. (2017) · Nutrition Research Reviews · doi:10.1017/s0954422416000275 · Cited by 463 · see citing works
- Authors
- Arslan, S.
- Affiliations
- Pamukkale University (TR)
- Corresponding author
- Arslan, Seher
- ORCID
- Arslan, Seher
- Venue
- CyTA - Journal of Food
- Publisher
- Informa UK Limited
- Published
- 2014-11-26
- Volume
- 13
- Issue
- 3
- Pages
- 340-345
- ISSN
- 1947-6337 (ISSN-L)
- 1947-6345
- OpenAlex
- W2063495635
- Cited by
- 160
- References
- 78
- Citations by year
- 2026: 9 · 2025: 15 · 2024: 19 · 2023: 29 · 2022: 15 · 2021: 25 · 2020: 10 · 2019: 18 · 2018: 7 · 2017: 5 · 2016: 5 · 2015: 2
- FWCI
- 5.73
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- CyTA - Journal of Food (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- kefir, fermented milk, kefir grains, lactic acid bacteria, Lactobacillus, probiotics, flavor compounds, acetaldehyde, acetoin, lactose hydrolysis, protein degradation, starter cultures, milk type
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