Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

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The Science and Translation of Lactate Shuttle Theory

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Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

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Milk <i>kefir</i> : nutritional, microbiological and health benefits

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The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

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Milk kefir: Composition, microbial cultures, biological activities, and related products

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Antimicrobial and healing activity of kefir and kefiran extract

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Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

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Production, Properties, and Industrial Food Application of Lactic Acid Bacteria-Derived Exopolysaccharides

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Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

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Chemical and microbiological characterisation of kefir grains

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Acetic acid bacteria in fermented foods and beverages

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Effects of the oral administration of the exopolysaccharide produced by Lactobacillus kefiranofaciens on the gut mucosal immunity

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Lactate and short chain fatty acids produced by microbial fermentation downregulate proinflammatory responses in intestinal epithelial cells and myeloid cells

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Bacteria and yeast microbiota in milk kefir grains from different Italian regions

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Review: Functional Properties of Kefir

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Brazilian kefir: structure, microbial communities and chemical composition

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Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation

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Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

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Protective action of Lactobacillus kefir carrying S-layer protein against Salmonella enterica serovar Enteritidis

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Kefir: a powerful probiotics with anticancer properties

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Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods

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Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

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Biopolymers from Lactic Acid Bacteria. Novel Applications in Foods and Beverages

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Characterization and Antibacterial Activity of a Novel Exopolysaccharide Produced by Lactobacillus kefiranofaciens DN1 Isolated from Kefir

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Yeasts from kefir grains: isolation, identification, and probiotic characterization

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Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis

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Peptide profiling of bovine kefir reveals 236 unique peptides released from caseins during its production by starter culture or kefir grains

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Kefir alleviates obesity and hepatic steatosis in high-fat diet-fed mice by modulation of gut microbiota and mycobiota: Targeted and untargeted community analysis with correlation of biomarkers

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Microbial diversity of traditional kefir grains and their role on kefir aroma

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Microbiological Exploration of Different Types of Kefir Grains

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Effects of an exopolysaccharide (kefiran) on lipids, blood pressure, blood glucose, and constipation

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Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures

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Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins

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Metagenomic analysis of the microbial community in kefir grains

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Inhibitory Power of Kefir: The Role of Organic Acids

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High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain

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Potential Probiotic Kluyveromyces marxianus B0399 Modulates the Immune Response in Caco-2 Cells and Peripheral Blood Mononuclear Cells and Impacts the Human Gut Microbiota in an In Vitro Colonic Model System

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Kefir: A Multifaceted Fermented Dairy Product

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Brazilian kefir: structure, microbial communities and chemical composition.

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Kefiran, a novel polysaccharide produced in the kefir grain by Lactobacillus brevis

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Isolation and characterization of the microbial population of different South African kefir grains

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Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

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Physicochemical characterization and antitumour activity of exopolysaccharides produced by Lactobacillus casei SB27 from yak milk

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Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods

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Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains

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Comparative Study of Different Methodologies to Determine the Exopolysaccharide Produced by Kefir Grains in Milk and Whey

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Down-regulation of intestinal epithelial innate response by probiotic yeasts isolated from kefir

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Kefiran antagonizes cytopathic effects of Bacillus cereus extracellular factors

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Local Treatment with Lactate Prevents Intestinal Inflammation in the TNBS-Induced Colitis Model

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Kefir peptides prevent hyperlipidemia and obesity in high-fat-diet-induced obese rats via lipid metabolism modulation

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Investigation of microorganisms involved in biosynthesis of the kefir grain

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Lactobacillus-produced exopolysaccharides and their potential health benefits: A review

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Species classifier choice is a key consideration when analysing low-complexity food microbiome data

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Observations on the structure of kefir grains and the distribution of the microflora

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Short communication: Evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments

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Simulated gastrointestinal conditions increase adhesion ability of Lactobacillus paracasei strains isolated from kefir to Caco-2 cells and mucin

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Characterization of homofermentative lactobacilli isolated from kefir grains: potential use as probiotic

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Oral Administration of Kefiran Induces Changes in the Balance of Immune Cells in a Murine Model

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Lactobacillus kefiranofaciens sp. nov. Isolated from Kefir Grains

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Lactobacilli antagonize biological effects of enterohaemorrhagic Escherichia coli in vitro

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Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract

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Food Hydrocolloids: Characteristics, Properties and Structures

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Microbial Interactions in Kefir: A Natural Probiotic Drink

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Reclassification of Lactobacillus kefirgranum Takizawa et al. 1994 as Lactobacillus kefiranofaciens subsp. kefirgranum subsp. nov. and emended description of L. kefiranofaciens Fujisawa et al. 1988

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Saccharomyces cerevisiae from Brazilian kefir-fermented milk: An in vitro evaluation of probiotic properties

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Rapid discrimination of lactobacilli isolated from kefir grains by FT-IR spectroscopy

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Lactobacillus kefirgranum sp. nov. and Lactobacillus parakefir sp. nov., Two New Species from Kefir Grains

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Characteristics of kefir prepared with different grain[ratio ]milk ratios

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Properties and benefits of kefir -A review

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Edible kefiran films as vehicle for probiotic microorganisms

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Study of cytokines involved in the prevention of a murine experimental breast cancer by kefir

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Selection of EPS-producing Lactobacillus strains isolated from kefir grains and rheological characterization of the fermented milks

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Application of culture-dependent and culture-independent methods for the identification of Lactobacillus kefiranofaciens in microbial consortia present in kefir grains

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The role of lactate on the immunomodulatory properties of the nonbacterial fraction of kefir

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Probiotic yeast Kluyveromyces marxianus CIDCA 8154 shows anti-inflammatory and anti-oxidative stress properties in in vivo models

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Heterogeneity of S-layer proteins from aggregating and non-aggregating Lactobacillus kefir strains

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Interaction betweenLactobacillus kefirandSaccharomyces lipolyticaisolated from kefir grains: evidence for lectin-like activity of bacterial surface proteins

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Traditional kefir reduces weight gain and improves plasma and liver lipid profiles more successfully than a commercial equivalent in a mouse model of obesity

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Characterization of kefir grains grown in cows' milk and in soya milk

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Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation

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Oral administration of kefiran exerts a bifidogenic effect on BALB/c mice intestinal microbiota

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Kefir yeasts enhance probiotic potentials of Lactobacillus paracasei H9: The positive effects of coaggregation between the two strains

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Metagenome analysis of bacterial diversity in Tibetan kefir grains

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PCR-based dENATURING GRADIENT GEL ELECTROPHORETICtypification and identification of the microbial consortium present in Kefir grains

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Co-production of functional exopolysaccharides and lactic acid by Lactobacillus kefiranofaciens originated from fermented milk, kefir

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재래 식초에서 초산균의 분리와 발효특성 신속 비교

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Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects

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Selection of Thermotolerant and Non Overoxydative Acetic Acid Strains for Cost Effective Vinegar Production

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Characterization of Thermotolerant Acetic Acid Bacteria Isolated from Various Plant Beverages in Thailand

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