Kefir

Kesenkaş, Harun; Gürsoy, Oğuz; Özbaş, Halil

doi:10.1016/b978-0-12-802309-9.00014-5

Cited by 30 publications

(10 citation statements)

References 99 publications

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“…Furthermore, a cholesterol lowering effect has been described in relation to exopolysaccharide-producing bacteria during fermentation, which results in increased synthesis of bile acids from cholesterol, decreasing the circulating level of cholesterol [ 90 ]. Other proposed mechanisms are the assimilation of cholesterol by bacterial cells, also resulting in reduced absorption of exogenous cholesterol in the small intestine, or the conversion of cholesterol to coprostanol [ 91 ]. Finally, bacterial cultures used for fermentation are known to synthesize vitamins, like folate, riboflavin, vitamin B12, or vitamin K2 (menaquinones), which are all involved in pathways important for cardiovascular health [ 21 ].…”

Section: Discussionmentioning

confidence: 99%

Fermented Food and Non-Communicable Chronic Diseases: A Review

et al. 2018

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Fermented foods represent a significant fraction of human diets. Although their impact on health is positively perceived, an objective evaluation is still missing. We have, therefore, reviewed meta-analyses of randomized controlled trials (RCT) investigating the relationship between fermented foods and non-transmissible chronic diseases. Overall, after summarizing 25 prospective studies on dairy products, the association of fermented dairy with cancer was found to be neutral, whereas it was weakly beneficial, though inconsistent, for specific aspects of cardio-metabolic health, in particular stroke and cheese intake. The strongest evidence for a beneficial effect was for yoghurt on risk factors of type 2 diabetes. Although mechanisms explaining this association have not been validated, an increased bioavailability of insulinotropic amino acids and peptides as well as the bacterial biosynthesis of vitamins, in particular vitamin K2, might contribute to this beneficial effect. However, the heterogeneity in the design of the studies and the investigated foods impedes a definitive assessment of these associations. The literature on fermented plants is characterized by a wealth of in vitro data, whose positive results are not corroborated in humans due to the absence of RCTs. Finally, none of the RCTs were specifically designed to address the impact of food fermentation on health. This question should be addressed in future human studies.

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Section: Discussionmentioning

confidence: 99%

Fermented Food and Non-Communicable Chronic Diseases: A Review

et al. 2018

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“…Our analysis revealed that these Candida yeasts were found in fermented fish samples from two provinces (20%). However, some of yeast strains, such as C. tropicalis , C. glabrata , C. intermedia , and C. parapsilosis , have been reported as spoilage yeasts and opportunistic human pathogens [ 58 , 59 , 60 , 61 , 62 ]. They may present as a result of unsanitary manufacturing processes.…”

Section: Resultsmentioning

confidence: 99%

Distribution of Kazachstania Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand

Punyauppa-path

Kiatprasert

Punyauppa-path

et al. 2022

JoF

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Thai traditional fermented fish products (Plaa-som) from four provinces (Ubon Ratchathani, Surin, Sisaket, and Khon Kaen) in the northeast part of Thailand were collected and analyzed to determine their salt content, total acidity, and pH. Yeasts in all samples were isolated and identified to the genus and species level based on sequence analysis of the D1/D2 of the large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS) region. The results revealed that the salt content, total acidity, and pH values are in the range of 2.01–6.9%, 0.62–1.9%, and 4.4–6.57%, respectively. Moreover, 35 strains of yeast were isolated and identified as eight genera, namely Candida, Diutina, Filobasidium, Kazachstania, Pichia, Saccharomyces, Torulaspora, and Yarrowia with 17 species. The ascosporogenous yeast, Kazachstania, was the most dominant genus found and was widely distributed among the fermented food samples. In addition, a new strain of yeast, Kazachstania surinensis, was also discovered in Plaa-som samples. Thus, this study is the first to report the presence and wide distribution of these yeasts in fish fermentation products.

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“…The chemical composition of KG depends on culturing conditions and, according to the literature, contains 890–900 g/kg of water, 2 g/kg of lipid, 30 g/kg of protein, 60 g/kg of sugar and 7 g/kg of ash (Schoevers and Britz ; Farnworth and Mainville ; Kesenkaş et al . ). The nutritional composition and flavour of kefir beverage (KB) vary significantly and depend on a variety of factors, including the type and fat content of the milk, the chemical and microbiological composition of the KG, and fermentation conditions.…”

Section: Introductionmentioning

confidence: 97%

“…), as well as for its antidiabetic, antihypertensive, anti‐inflammatory and hypocholesterolaemic effect (Kesenkaş et al . ). Recently, kefir has been described as an alternative treatment for postmenopausal osteoporosis (Chen et al .…”

Section: Introductionmentioning

confidence: 97%

Stability of prevailing lactobacilli and yeasts in kefir grains and kefir beverages during ten weeks of propagation

Vardjan¹,

Lorbeg

Majhenič

2017

Int J of Dairy Tech

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The microbial stability of kefir grains and kefir beverage during 10-week propagation in two different laboratories was investigated. Plate counts and denaturing gel gradient electrophoresis (DGGE) fingerprints of lactobacilli and yeasts from kefir grains were comparable between the two laboratories, with Lactobacillus kefiranofaciens subsp. kefirgranum, Lb. kefiri, Lb. parakefiri, Kluyveromyces marxianus and Kazachstania exigua being the prevalent microorganisms. The counts and composition of lactobacilli and yeasts in the kefir beverage in all serial sampling in both laboratories were also very stable and similar to those obtained with kefir grains. Our findings demonstrate that a stable microbiota of kefir grains ensures consistent and constant product quality that is of crucial importance for dairy industry.

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Kefir

Cited by 30 publications

References 99 publications

Fermented Food and Non-Communicable Chronic Diseases: A Review

Fermented Food and Non-Communicable Chronic Diseases: A Review

Distribution of Kazachstania Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand

Stability of prevailing lactobacilli and yeasts in kefir grains and kefir beverages during ten weeks of propagation

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