Kefir Culture and Microbial Community Characterization

• Microbial Communities of Artisanal Fermented Milk Products from Russia.

  • 2022-10-29
  • Observational
  • Microorganisms 10(11)
  • • Tatiana V Kochetkova
    • Ilya P Grabarnik
    • Alexandra A Klyukina
    • Kseniya S Zayulina
    • Ivan M Elizarov
    • Oksana O Shestakova
    • Liliya A Gavirova
    • Anastasia D Malysheva
    • Polina A Shcherbakova
    • Darima D Barkhutova
    • Olga V Karnachuk
    • Andrey I Shestakov
    • Alexander G Elcheninov
    • Ilya V Kublanov

  • PubMed: 36363732
  • DOI: 10.3390/microorganisms10112140

  1 Insight on

  • Microbial Community Characterization

  • Low evidence

  The study describes the microbial diversity of artisanal fermented milk products and shows that the microbial diversity of koumiss, shubat, ryazhenka, matsoni-like products, chegen, sour cream and bryndza varied slightly within each type.

  Effect

  Neutral

  Effect size

  Small