Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review
Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of kefir grains indicate that they are very comp...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2016-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2016.1272152 |
| _version_ | 1818639929333252096 |
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| author | Xin Gao Bo Li |
| author_facet | Xin Gao Bo Li |
| author_sort | Xin Gao |
| collection | DOAJ |
| description | Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of kefir grains indicate that they are very complex probiotic, with lactic acid bacteria, generally the predominant microorganisms. Therefore, kefir grains were usually used the starter in fermented dairy products. Our review provides an overview of microbiological characteristics, microstructure, chemical composition of the kefir grains and their use in fermented dairy products. |
| first_indexed | 2024-12-16T23:03:11Z |
| format | Article |
| id | doaj.art-84d8df274fbc422abbef86322ebcd55e |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-16T23:03:11Z |
| publishDate | 2016-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-84d8df274fbc422abbef86322ebcd55e2022-12-21T22:12:40ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322016-12-012110.1080/23311932.2016.12721521272152Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A reviewXin Gao0Bo Li1Shanghai Urban Construction Vocational CollegeShanghai Urban Construction Vocational CollegeKefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of kefir grains indicate that they are very complex probiotic, with lactic acid bacteria, generally the predominant microorganisms. Therefore, kefir grains were usually used the starter in fermented dairy products. Our review provides an overview of microbiological characteristics, microstructure, chemical composition of the kefir grains and their use in fermented dairy products.http://dx.doi.org/10.1080/23311932.2016.1272152kefir grainskefirmicrobiological characteristicsfermented dairy products |
| spellingShingle | Xin Gao Bo Li Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review Cogent Food & Agriculture kefir grains kefir microbiological characteristics fermented dairy products |
| title | Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review |
| title_full | Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review |
| title_fullStr | Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review |
| title_full_unstemmed | Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review |
| title_short | Chemical and microbiological characteristics of kefir grains and their fermented dairy products: A review |
| title_sort | chemical and microbiological characteristics of kefir grains and their fermented dairy products a review |
| topic | kefir grains kefir microbiological characteristics fermented dairy products |
| url | http://dx.doi.org/10.1080/23311932.2016.1272152 |
| work_keys_str_mv | AT xingao chemicalandmicrobiologicalcharacteristicsofkefirgrainsandtheirfermenteddairyproductsareview AT boli chemicalandmicrobiologicalcharacteristicsofkefirgrainsandtheirfermenteddairyproductsareview |