Nutritional and functional properties of kefir: review
Komal Saleem, Ali Ikram, Farhan Saeed, Muhammad Afzaal, Huda Ateeq, Muzzamal Hussain, Awais Raza, Amara Rasheed, Aasma Asghar, Mohd Asif Shah
Abstract
ABSTRACTKefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including Lactobacillus, Leuconostoc, Lactococcus, and Acetobacter species. The complex microbial community in kefir produce various bioactive compounds owing to their metabolic activities. Kefir has various functional and therapeutic properties, which include immune system stimulation, lactose intolerance symptoms, cholesterol reduction, anti-carcinogenic and anti-mutagenic qualities. Several studies have shown anticarcinogenic, anti-microbial and synbiotic potential of kefir. Current review highlights the production technology, nutritional, functional and therapeutic potential of kefir. Furthermore, production strategies, kefir characteristics and probiotic potential are the limelight of the current review.