Year: 2012
Type: article
Abstract: Kefir is fermented milk drink produced by a mixture of lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc, Acetobacter and Streptococcus spp.) and yeasts (Kluyveromyces, Candida, Torulopsis and Saccharomyces sp.) that produces slimy white or yellow-white grains. The most microorganisms in this are non-pathogenic bacteria, especially Lactobacillus sp. and yeast. During the fermentation, both of microorganisms can provide several of compounds. Thus, kefir is enriched with lactic acid, vitamin, amino acid, carbon dioxide, acetonin, alcohol and essential oil which have shown to be healthful benefits. In addition, kefir can improve digestive balance and enhance of immune system.
Source: KKU Science Journal
Author: ดีศีลธรรม, ศิริรัตน์
Institution: Mahasarakham University
Language: Thai
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7215214949