Kefir-A Natural Fermented Probiotic-An Updated Review

Kefir, the traditional beverage, is now recognized as a potential source of probiotics and molecules with highly interesting healthy properties. These grains are a reusable starter for a continuous fermentation cycle. Kefir grains are hard granules resembling cauliflower florets in appearance that vary from 0.3 to 3.5 cm in size. The microorganisms in the kefir grains produce lactic acid, antibiotics and bactericides, which inhibit the development of degrading and pathogenic microorganisms in kefir milk. Based on the fermenting substrate, kefir is categorized as dairy (milk) and non-dairy (water). In kefir grains the main polysaccharide is Kefiran, which is a heteropolysaccharide composed by equal proportions of glucose and galactose and is mainly produced by Lactobacillus kefiranofaciens. The kefir market consists of sales of kefir grains, kefir milk, kefir yogurt, kefir smoothie, kefir probiotic drink. Kefir’s has a remarkable antimicrobial, anti-inflammatory, anticancer, antioxidant, and anti-diabetic properties attributed to the synergistic effect of kefir peptides, immune and cytokine modulatory properties and free radical scavenging effects.