Kefir Culture and Improved Probiotic Potential

• Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products.

  • 2019-03-26
  • Review
  • Frontiers in microbiology 10
  • • Tamoghna Ghosh
    • Arun Beniwal
    • Anupama Semwal
    • Naveen Kumar Navani

  • PubMed: 30972037
  • DOI: 10.3389/fmicb.2019.00502

  1 Insight on

  • Improved Probiotic Potential

  • Low evidence

  Ethnically fermented milk and dairy products are hotspots for novel probiotic organisms and bioactive compounds... To apply these unique microflora for amelioration of human health, it is important that probiotic properties of the bacterial species are well studied.

  Effect

  Beneficial

  Effect size

  Small