Potential Probiotic Microorganisms in Kefir

View Sample PDF

Author(s): H. Ceren Akal (Ankara University, Turkey), Şebnem Öztürkoğlu Budak (Ankara University, Turkey)and Atila Yetisemiyen (Ankara University, Turkey)
Copyright: 2018
Pages: 21
Source title: Microbial Cultures and Enzymes in Dairy Technology
Source Author(s)/Editor(s): Şebnem Öztürkoğlu Budak (Ankara University, Turkey)and H. Ceren Akal (Ankara University, Turkey)
DOI: 10.4018/978-1-5225-5363-2.ch015

Keywords: Medical Information Science Reference / Medical Technologies / Medicine & Healthcare / Nutrition and Food Science

Purchase

View Potential Probiotic Microorganisms in Kefir on the publisher's website for pricing and purchasing information.

Abstract

Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kefir microbiota contains active living microorganisms. Many researches were carried out that potential probiotic bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus kefir, Lactobacillus kefiranofaciens, Leuconostoc mesenteroides, or yeasts like microorganisms such as Saccharomyces cerevisiae, Kluyveromyces lactis, and Kluyveromyces marxianus were isolated from kefir grains. This chapter presents the data both on the probiotic bacteria isolated from kefir grains or kefir and the probiotic properties of kefir produced with these microorganisms.

The IRMA Community

Research IRM

Potential Probiotic Microorganisms in Kefir

Purchase

Abstract

Related Content

IRMA Sponsors