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Fermentation 2017, 3(1), 1; doi:10.3390/fermentation3010001

Microbiological Exploration of Different Types of Kefir Grains

1
Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece
2
Department of Molecular Biology, Democritus University of Thrace, 68100 Alexandroupolis, Greece
*
Author to whom correspondence should be addressed.
Academic Editor: Eleftherios H. Drosinos
Received: 4 November 2016 / Revised: 15 December 2016 / Accepted: 20 December 2016 / Published: 23 December 2016
(This article belongs to the Special Issue Microbiology and Food Hygiene)
View Full-Text   |   Download PDF [205 KB, uploaded 23 December 2016]

Abstract

Many studies have been published lately verifying the probiotic character of kefir grains. Most of them focused on the benefits to human health through the consumption of fermented food with kefir grains. However, the challenge is to characterize and isolate specific probiotic microorganisms involved in the kefir microbiota. The main reason for this is that the food industry prefers to apply isolated probiotic microorganisms from kefir grains rather than kefir grains in order to produce respective fermented products with added value. Thus, modern molecular techniques such as polymerase chain reaction (PCR)-based amplification, new generation sequencing (NGS) or denaturing gradient gel electrophoresis (DGGE) analyses have been applied. Furthermore, this review emphasizes the latest outcomes regarding the health benefits of the consumption of foods fermented with kefir grains and particularly the isolation of microorganisms from kefir grains worldwide, some of them exhibiting probiotic properties. View Full-Text
Keywords: kefir grains; Lactobacillus; probiotics; novel foods; polymerase chain reaction kefir grains; Lactobacillus; probiotics; novel foods; polymerase chain reaction
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Plessas, S.; Nouska, C.; Mantzourani, I.; Kourkoutas, Y.; Alexopoulos, A.; Bezirtzoglou, E. Microbiological Exploration of Different Types of Kefir Grains. Fermentation 2017, 3, 1.

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