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| Leite,Analy Machado de Oliveira; Miguel,Marco Antonio Lemos; Peixoto,Raquel Silva; Rosado,Alexandre Soares; Silva,Joab Trajano; Paschoalin,Vania Margaret Flosi. |
| Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Probiotic; Microbial diversity; Kefir grains; Fermented milk; Kefir. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200001 |
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