Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Nutritional Effects and Antimicrobial Activity of Kefir (Grains)

  • Shen, Ying (Dept. of Biological Engineering, Yanbian University of Science & Technology) ;
  • Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hyunsook (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University) ;
  • Song, Kwang-Young (Dept. of Biological Engineering, Yanbian University of Science & Technology) ;
  • Seo, Kun-Ho (Center for One Health, College of Veterinary Medicine, Konkuk University)
  • Received : 2018.03.17
  • Accepted : 2018.03.21
  • Published : 2018.03.31
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Abstract

Kefir exhibits antimicrobial activity in vitro against gram-positive and gram negative bacteria, as well as some fungi. The ability of LAB to inhibit the growth of closely related bacteria is well known. This inhibition of pathogenic and spoilage microbes may be due to the production of organic acids, hydrogen peroxide, acetaldehyde, diacetyl, carbon dioxide, or bacteriocins. Lactobacilli are the major contributors to acid production and, hence, a determining factor in the flavor development in kefir. Lactic acid, proteolytic activity, and acetaldehyde are the essential flavor compounds in kefir. Both acid and bacteriocins contribute to the antimicrobial activity of kefir and kefir grains. Kefir is rich in proteins, calcium, vitamin $B_{12}$, niacin, and folic acid. Many studies have investigated the benefits of consuming kefir and have shown that it is a natural probiotic, which when consumed regularly, can help relieve intestinal disorders, promote bowel movement, reduce flatulence, and improve the overall health of the digestive system. Tibetan kefir, which is different from traditional kefir, is produced in China. It has been reported to exhibit antimicrobial activity that is nearly identical to that of traditional kefir. Kefir production is considered a rapidly growing food industry in China.

Keywords

References

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