Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations

Biotherapy Using Probiotics as Therapeutic Agents to Restore the Gut Microbiota to Relieve Gastrointestinal Tract Inflammation, IBD, IBS and Prevent Induction of Cancer

(2023) Divakar Dahiya et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Antibiotic-Therapy-Induced Gut Dysbiosis Affecting Gut Microbiota—Brain Axis and Cognition: Restoration by Intake of Probiotics and Synbiotics

(2023) Divakar Dahiya et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The Gut Microbiota Influenced by the Intake of Probiotics and Functional Foods with Prebiotics Can Sustain Wellness and Alleviate Certain Ailments like Gut-Inflammation and Colon-Cancer

(2022) Divakar Dahiya et al.   Microorganisms

Anthocyanin Addition to Kefir: Metagenomic Analysis of Microbial Community Structure

(2022) Sevcan Aydin et al.   CURRENT MICROBIOLOGY

Clinical Potential of Microbial Strains, Used in Fermentation for Probiotic Food, Beverages and in Synbiotic Supplements, as Psychobiotics for Cognitive Treatment through Gut–Brain Signaling

(2022) Divakar Dahiya et al.   Microorganisms

Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

(2022) Divakar Dahiya et al.   Foods

An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage

(2022) K. Uruc et al.   Innovative Food Science & Emerging Technologies

Probiotics as a Weapon in the Fight Against COVID-19

(2021) Elisavet Stavropoulou et al.   Frontiers in Nutrition

An update on water kefir

(2021) Kieran M. Lynch et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Role of Gut Microbiota, Probiotics and Prebiotics in the Cardiovascular Diseases

(2021) Anna Oniszczuk et al.   MOLECULES

Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses

(2021) Maria Kazou et al.   Frontiers in Microbiology

A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties

(2021) Zeynep B. Guzel-Seydim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Kefir as a Functional Beverage Gaining Momentum towards Its Health Promoting Attributes

(2021) Vassilios Ganatsios et al.   Beverages

Comparison of bacterial and fungal biodiversity of Turkish kefir grains with high-throughput metagenomic analysis

(2021) Özge Kahraman Ilıkkan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An Overview of Bioprocesses Employing Specifically Selected Microbial Catalysts for γ-Aminobutyric Acid Production

(2021) Divakar Dahiya et al.   Microorganisms

The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

(2020) Mohamed A. Farag et al.   Nutrients

Fermented soy milk prepared using kefir grains prevents and ameliorates obesity, type 2 diabetes, hyperlipidemia and Liver-Kidney toxicities in HFFD-rats

(2020) Mohamed Tiss et al.   Journal of Functional Foods

Using Probiotics to Flatten the Curve of Coronavirus Disease COVID-2019 Pandemic

(2020) David Baud et al.   Frontiers in Public Health

Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects

(2020) Elif Feyza Aydar et al.   Journal of Functional Foods

Role of probiotics to combat viral infections with emphasis on COVID-19

(2020) Aravind Sundararaman et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics

(2020) Kelly S. Swanson et al.   Nature Reviews Gastroenterology & Hepatology

Anti-Inflammatory, Antioxidant, and Antifibrotic Effects of Kefir Peptides on Salt-Induced Renal Vascular Damage and Dysfunction in Aged Stroke-Prone Spontaneously Hypertensive Rats

(2020) Yu-Hsuan Chen et al.   Antioxidants

Bacterial Populations in International Artisanal Kefirs

(2020) Abrar Sindi et al.   Microorganisms

Kefir: A protective dietary supplementation against viral infection

(2020) Reham Samir Hamida et al.   BIOMEDICINE & PHARMACOTHERAPY

A natural food preservative peptide nisin can interact with the SARS-CoV-2 spike protein receptor human ACE2

(2020) Rajarshi Bhattacharya et al.   VIROLOGY

A Potential Peptide From Soy Cheese Produced Using Lactobacillus delbrueckii WS4 for Effective Inhibition of SARS-CoV-2 Main Protease and S1 Glycoprotein

(2020) Rounak Chourasia et al.   Frontiers in Molecular Biosciences

The ancestral and industrialized gut microbiota and implications for human health

(2019) Erica D. Sonnenburg et al.   NATURE REVIEWS MICROBIOLOGY

Bifidobacterium tibiigranuli sp. nov. isolated from homemade water kefir

(2019) Viktor P. L. Eckel et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Characterization and anti-tumor activity of exopolysaccharide produced by Lactobacillus kefiri isolated from Chinese kefir grains

(2019) Muhammad Shahid Riaz Rajoka et al.   Journal of Functional Foods

Production of rice cereal-based Kefir beverage

(2018) Teixeira Magalhães-Guedes Karina et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

Donkey milk kefir induces apoptosis and suppresses proliferation of Ehrlich ascites carcinoma by decreasing iNOS in mice

(2018) OBB Esener et al.   BIOTECHNIC & HISTOCHEMISTRY

The Unregulated Probiotic Market

(2018) Claudio de Simone   Clinical Gastroenterology and Hepatology

Comparison of antioxidant capacity of cow and ewe milk kefirs

(2018) Lutfiye Yilmaz-Ersan et al.   JOURNAL OF DAIRY SCIENCE

Exploring the influence of culture conditions on kefir's anticancer properties

(2018) Ma'mon M. Hatmal et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production

(2018) Antonia Terpou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Entrapment of Lactobacillus casei ATCC393 in the viscus matrix of Pistacia terebinthus resin for functional myzithra cheese manufacture

(2018) Vasiliki Schoina et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Benjamin C.T. Bourrie et al.   Journal of Functional Foods

Strategies to improve the functionality of probiotics in supplements and foods

(2018) Claude P Champagne et al.   Current Opinion in Food Science

Kefir microorganisms: their role in grain assembly and health properties of fermented milk

(2018) Ana A Bengoa et al.   JOURNAL OF APPLIED MICROBIOLOGY

Therapeutic effects of kefir grain Lactobacillus-derived extracellular vesicles in mice with 2,4,6-trinitrobenzene sulfonic acid-induced inflammatory bowel disease

(2018) M.K. Seo et al.   JOURNAL OF DAIRY SCIENCE

Gastroprotective effect of oral kefir on indomethacin-induced acute gastric lesions in mice: Impact on oxidative stress

(2018) Kelly Ribeiro Moura Barboza et al.   LIFE SCIENCES

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

(2018) Alba Yépez et al.   FOOD MICROBIOLOGY

Characterization and antibacterial activity of a novel exopolysaccharide produced by Lactobacillus kefiranofaciens DN1 isolated from kefir

(2017) Dana Jeong et al.   FOOD CONTROL

Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review

(2017) Fernanda Assumpção Fiorda et al.   FOOD MICROBIOLOGY

The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

(2017) D. Laureys et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

(2017) Enes Dertli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Growth adaptation of probiotics in biopolymer-based coacervate structures to enhance cell viability

(2017) L.A. Bosnea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Milk kefir: nutritional, microbiological and health benefits

(2017) Damiana D. Rosa et al.   NUTRITION RESEARCH REVIEWS

Enhanced probiotic viability and aromatic profile of yogurts produced using wheat bran ( Triticum aestivum) as cell immobilization carrier

(2017) Antonia Terpou et al.   PROCESS BIOCHEMISTRY

Meta-analysis of the efficacy of probiotics in Helicobacter pylori eradication therapy

(2017) Rong Zhu et al.   WORLD JOURNAL OF GASTROENTEROLOGY

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

(2016) Walter Randazzo et al.   FOOD MICROBIOLOGY

Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas

(2016) Raúl Ricardo Gamba et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey

(2016) Fernanda Assumpção Fiorda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Potential Role of Probiotics in Cancer Prevention and Treatment

(2016) Ai-Qun Yu et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

(2016) Benjamin C. T. Bourrie et al.   Frontiers in Microbiology

Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains

(2015) Nayereh Sabokbar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Lactose Intolerance in Adults: Biological Mechanism and Dietary Management

(2015) Yanyong Deng et al.   Nutrients

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

(2015) Maria R. Prado et al.   Frontiers in Microbiology

Cheese whey fermented with kefir micro-organisms: Antagonism againstSalmonellaand immunomodulatory capacity

(2014) Alejandra Londero et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Kefir exhibits anti-proliferative and pro-apoptotic effects on colon adenocarcinoma cells with no significant effects on cell migration and invasion

(2014) NATHALIE KHOURY et al.   INTERNATIONAL JOURNAL OF ONCOLOGY

Kefir improves bone mass and microarchitecture in an ovariectomized rat model of postmenopausal osteoporosis

(2014) H.-L. Chen et al.   OSTEOPOROSIS INTERNATIONAL

Exploring alternative treatments forHelicobacter pyloriinfection

(2014) Guadalupe Ayala   WORLD JOURNAL OF GASTROENTEROLOGY

Safety Characterization and Antimicrobial Properties of Kefir-IsolatedLactobacillus kefiri

(2014) Paula Carasi et al.   Biomed Research International

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

(2013) Analy Machado de Oliveira Leite et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Lactobacillus plantarum isolated from kefir: Protection of cultured Hep-2 cells against Shigella invasion

(2013) Emiliano Kakisu et al.   INTERNATIONAL DAIRY JOURNAL

The Antiallergic Effect of Kefir Lactobacilli

(2010) Wei-Sheng Hong et al.   JOURNAL OF FOOD SCIENCE

Inhibitory effect of kefiran on ovalbumin-induced lung inflammation in a murine model of asthma

(2008) Ok-Kyoung Kwon et al.   ARCHIVES OF PHARMACAL RESEARCH

Application of Kluyveromyces marxianus, Lactobacillus delbrueckii ssp. bulgaricus and L. helveticus for sourdough bread making

(2007) Stavros Plessas et al.   FOOD CHEMISTRY

Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

(2007) S. Plessas et al.   FOOD CHEMISTRY