Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties
Abstract
:1. Introduction
2. Microbial Composition of Home-Made and Commercial Kefir
2.1. Hypoglycemic Properties of Kefir
2.2. Animal Studies
2.3. Human Studies
3. Future Directions and Prospective
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Conflicts of Interest
References
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Yilmaz, B.; Elibol, E.; Shangpliang, H.N.J.; Ozogul, F.; Tamang, J.P. Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties. Fermentation 2022, 8, 590. https://doi.org/10.3390/fermentation8110590
Yilmaz B, Elibol E, Shangpliang HNJ, Ozogul F, Tamang JP. Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties. Fermentation. 2022; 8(11):590. https://doi.org/10.3390/fermentation8110590
Chicago/Turabian StyleYilmaz, Birsen, Emine Elibol, H. Nakibapher Jones Shangpliang, Fatih Ozogul, and Jyoti Prakash Tamang. 2022. "Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties" Fermentation 8, no. 11: 590. https://doi.org/10.3390/fermentation8110590
APA StyleYilmaz, B., Elibol, E., Shangpliang, H. N. J., Ozogul, F., & Tamang, J. P. (2022). Microbial Communities in Home-Made and Commercial Kefir and Their Hypoglycemic Properties. Fermentation, 8(11), 590. https://doi.org/10.3390/fermentation8110590