Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy
Kefir is a kind of probiotic fermented foods with a long history, which is fermented by kefir grains (KG). KG are divided into milk kefir grains (MKG) and water kefir grains (WKG) according to different substrates, which are mainly composed of lactic acid bacterium and yeast, and is the main source...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-1.pdf |
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| author | RUAN Hui, ZHU Yingying, LIN Simin, QIAN Xueqin, WANG Jing |
| author_facet | RUAN Hui, ZHU Yingying, LIN Simin, QIAN Xueqin, WANG Jing |
| author_sort | RUAN Hui, ZHU Yingying, LIN Simin, QIAN Xueqin, WANG Jing |
| collection | DOAJ |
| description | Kefir is a kind of probiotic fermented foods with a long history, which is fermented by kefir grains (KG). KG are divided into milk kefir grains (MKG) and water kefir grains (WKG) according to different substrates, which are mainly composed of lactic acid bacterium and yeast, and is the main source for screening probiotic strains. In this paper, the fermentation strains and methods of milk kefir (MK) and water kefir (WK) were introduced, and their effects on the prevention and adjuvant therapy of intestinal dysfunction, liver protection and metabolic syndrome were summarized, providing theoretical basis for the discovery of probiotic strains and the research and development of functional fermented foods. |
| format | Article |
| id | doaj-art-7e5ac29c49b04ddaa36a0a59fa889c46 |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-7e5ac29c49b04ddaa36a0a59fa889c462025-08-20T03:53:46ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-04-014441610.11882/j.issn.0254-5071.2025.04.001Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapyRUAN Hui, ZHU Yingying, LIN Simin, QIAN Xueqin, WANG Jing01.College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;;2.Pelaya Cosmetics Co., Ltd., Hangzhou 310000, ChinaKefir is a kind of probiotic fermented foods with a long history, which is fermented by kefir grains (KG). KG are divided into milk kefir grains (MKG) and water kefir grains (WKG) according to different substrates, which are mainly composed of lactic acid bacterium and yeast, and is the main source for screening probiotic strains. In this paper, the fermentation strains and methods of milk kefir (MK) and water kefir (WK) were introduced, and their effects on the prevention and adjuvant therapy of intestinal dysfunction, liver protection and metabolic syndrome were summarized, providing theoretical basis for the discovery of probiotic strains and the research and development of functional fermented foods.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-1.pdfkefir|kefir grains|probiotics|fermentation technology|functional fermented foods |
| spellingShingle | RUAN Hui, ZHU Yingying, LIN Simin, QIAN Xueqin, WANG Jing Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy Zhongguo niangzao kefir|kefir grains|probiotics|fermentation technology|functional fermented foods |
| title | Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy |
| title_full | Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy |
| title_fullStr | Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy |
| title_full_unstemmed | Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy |
| title_short | Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy |
| title_sort | research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy |
| topic | kefir|kefir grains|probiotics|fermentation technology|functional fermented foods |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-1.pdf |
| work_keys_str_mv | AT ruanhuizhuyingyinglinsiminqianxueqinwangjing researchprogressonfermentationofkefiranditsapplicationindiseasepreventionandadjuvanttherapy |