Challenges in water kefir production and limitations in human consumption: A comprehensive review of current knowledge
Eda Bozkır, Birsen Yılmaz, Heena Sharma, Tuba Esatbeyoglu, Fatih Özoğul
Abstract
species are the most common microorganisms found in water kefir. Water kefir contains various bioactive compounds that have potential health benefits. Water kefir may inhibit the growth of certain pathogenic microorganisms and food spoilage bacteria, resulting in various health-promoting properties, including immunomodulatory, antihypertensive, anti-inflammatory, anti-ulcerogenic, antiobesity, hypolipidemic, and hepatoprotective activities.
Topics & Concepts
KefirFermentationAcetic acid bacteriaFood scienceLactic acidMicroorganismSugarWater activityBiotechnologyBacteriaChemistryBiologyEngineeringWater contentGeneticsGeotechnical engineeringProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesFood composition and properties