Article

Kefir characteristics and antibacterial properties - Potential applications in control of enteric bacterial infection

2021-07-01

Abstract excerpt

Kefir is an acidic and low alcoholic beverage produced by fermentation of milk, fruit juice or sugary water with kefir grains and its consumption is associated with prophylactic and therapeutic properties including its antagonistic effect on enteric pathogenic bacteria. Kefir grains have several bacteria and yeast species encased in an extracellular polysaccharide matrix. The beverage is consumed due to its attrib...

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Literature Corpus work: e085ab60-3a63-5763-b3a9-b92b0ddb8832
DOI: 10.1016/j.idairyj.2021.105021

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