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What Is Kefir? How Is Kefir Made? Discover Biotiful Dairy Kefir
By Nor Farahin Azizi Nor Farahin Azizi Scilit Preprints.org Google Scholar 1 , Muganti Rajah Kumar Muganti Rajah Kumar Scilit Preprints.org Google Scholar 1 , Swee Keong Yeap Swee Keong Yeap Scilit Preprints.org Google Scholar 2 , Janna Ong Abdullah Janna Ong Abdullah Scilit Preprints.org Google Scholar 1 , Melati Khalid Melati Khalid Scilit Preprints.org Google Scholar 3 , Abdul Rahman Omar Abdul Rahman Omar Scilit Preprints.org Google Scholar 4 , Mohd. Azuraidi Osman Mohd. Azuraidi Osman Scilit Preprints.org Google Scholar 1 , Sharifah Alawieyah Syed Mortadza Sharifah Alawieyah Syed Mortadza Scilit Preprints.org Google Scholar 5 and Noorjahan Banu Alitheen Noorjahan Banu Alitheen Scilit Preprints.org Google Scholar 1, 6, *
Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400 UPM, Selangor Darul Ehsan, Malaysia
Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir’s nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
New Model) Yeast Kefir Yogourmet Kefir Starter Yogurt Yogurt Yogurt Making Yeast
Kefir is a fermented drink with low alcohol content, acidic and bubbly from the fermentation carbonation of kefir grains with milk or water [1, 2]. Its origin traces back to the Balkans, in Eastern Europe and in the Caucasus and, over time, its consumption has expanded to other parts of the world due to its health-giving properties [3]. This tart, viscous drink has become popular among people in countries such as the United States of America, Japan, France, and Brazil [4].
Kefir varies from other fermented products because of the specific property of its starter: The kefir grains. Kefir grains range in size from 1 to 4 cm in length and look like small cauliflower florets in shape (irregular and lobed-shaped) and color (from white to light yellow) [5]. This gelatinous and slimy structure is comprised of a natural matrix of exopolysaccharides (EPS) kefiran and proteins in which lactic acid bacteria (LAB), yeasts, and acetic acid bacteria (AAB) co-exist in symbiotic connection [2]. The most pre-dominantly found bacterial species in kefir grains are Lactobacillus kefiranofaciens, Lacticaseibacillus paracasei (basonym Lactobacillus paracasei), Lactiplantibacillus plantarum (basonym Lactobacillus plantarum), Lactobacillus acidophilus, and Lactobacillus delbrueckii subsp. bulgaricus. On the other hand, Saccharomyces cerevisiae, S. unisporus, Candida kefyr, and Kluyveromyces marxianus ssp. marxianus are the predominant yeast species present in kefir [3]. The microbiota of kefir grains may differ depending on the geographical origin of the kefir grains, which are strictly connected to the climate conditions [2]. In fact, the microflora composition in kefir may also differ depending on the substrate used in the fermentation process and culture maintenance method (fermentation time, temperature, degree of agitation, and ratio of kefir grains to substrate) [6]. It is recognized that this microbial diversity is responsible for the physicochemical features and biological activities of each kefir, although some major Lactobacillus species always exist because of their probiotic strain-specific properties [6, 7].
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In recent years, numerous studies on the putative health values of kefir as a natural beverage with probiotic microorganisms and functional organic substances have been reported. According to the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO), probiotics refer to live microorganisms which, when applied in sufficient amounts, bestow a health benefit to the host. Additionally, evidence has shown that kefir’s exopolysaccharide, kefiran, has very significant physicochemical attributes and biological activities that certainly add value to the products [3, 8, 9, 10]. Existing reports have suggested important health benefits from kefir beverage consumption, such as anti-microbial, anti-tumor, anti-carcinogenic, hypocholesterolemic effects, anti-hypertensive, anti-diabetic, immunomodulatory activity, and also improving lactose digestion [11]. All these health-promoting properties are linked to the kefir microorganisms, their interplays, and their metabolic products during the fermentation process [2].
The Health Benefits Of Kefir And How You Can Make It Yourself
Generally, kefir may well be identified depending on the type of substrate used for fermentation, which are dairy and non-dairy kefir. The majority of the reported kefir studies has been emphasized on the advantages of kefir consumption that used milk substrates for fermentation compared with their non-dairy counterpart [3, 5, 12, 13, 14]. Despite its status as a natural probiotic, the intake of dairy kefir beverage not suitable for lactose intolerant, vegan and dairy-product allergic users [4]. Thus, an alternative method of reaping the health benefits of kefir is through its alteration to non-dairy substrates.
The dairy and non-dairy kefir grains are quite similar to each other’s in relations of their structure, related microorganisms and their metabolic products during the fermentation procedure [4]. However, the constitution and prevalence of microbial diversity of kefir grains and the concentration of end bioproducts may differ depending on the carbon and energy sources (substrate used) available for grain fermentation [15, 16]. As an outcome of the diverse microbial constituents that can become proved within kefir grains, varying kefir products with different microbiological, physicochemical, nutritional, and sensorial characterizations of these kefir drinks may be obtained [17].
Nevertheless, both dairy and non-dairy kefir are obtained by inoculating the starter culture, kefir grains, in the substrates at variable ratios (from 1 to 20% w/v) for 18–24 h at 20–25 °C (Figure 1). The fermentation procedure begins when bacteria and yeasts of the kefir grains find the proper culture requirements, which resulted in the increment of 5–7% grains’ biomass and the formation of various metabolites [18]. At the end of this procedure, kefir grains may split into new, smaller grains and liberate viable cells into the substrate, wherein the grains are isolated from kefir by sieving and re-use for the next inoculation [3].
Top 9+ Health Benefits Of Kefir + Nutrition Facts, Side Effects
Since the 6th millennium BC, milk has featured in the human diet. In order to increase its shelf life, surplus milk was fermented [19]. Early humans discovered that preserved sour milk maintain their nutrients and is relatively more stable. Kefir is a homemade dairy beverage generated through fermentation of lactose in milk by bacteria and yeasts naturally existent in kefir grains. Traditionally, the fermentation of kefir was performed for 24 h at room temperature in goatskins, clay pots, or wooden buckets. The ruminants’ (cows, goats, sheep, camels, or buffalo) milk was applied as the fermentation substrate, in which at the end of this procedure kefir was isolated from the grains by drawing the beverage off [19].
Kefir can be produced either via the traditional method or a commercial process. The small-scale production calls for direct addition of kefir grains to milk that has been pasteurized and cooled to 20–25 °C.
When producing at a large scale, kefir can be manufactured by using commercial starter cultures that are directly inoculated into the milk or by using the “Russian method”. This involves a backslopping procedure, a serial fermentation processes that begins with kefir produced from grains that are then used as natural starter cultures for milk fermentation [2, 5]. Although kefir can be produced from different sources of animal milk, kefir made from cow’s milk remains the most popular in Eastern Europe [20]. Nevertheless, similar to other fermented milk products the condition of raw milk is crucial for kefir production. By and large, the raw milk for manufacturing kefir should be: rich inconstituent, low bacterial and somatic cell counts, and lack of pathogens or hindering substances, like antibiotics and disinfectant remains [5].
What Is Kahm Yeast?
This yeast-lactic fermented milk produces a viscous and slightly effervescent beverage having a low alcohol content of nearly 0.08–2.0% [21]. Kefir is a non-curdled product and is described by a unique yeast-like flavor and a
Generally, kefir may well be identified depending on the type of substrate used for fermentation, which are dairy and non-dairy kefir. The majority of the reported kefir studies has been emphasized on the advantages of kefir consumption that used milk substrates for fermentation compared with their non-dairy counterpart [3, 5, 12, 13, 14]. Despite its status as a natural probiotic, the intake of dairy kefir beverage not suitable for lactose intolerant, vegan and dairy-product allergic users [4]. Thus, an alternative method of reaping the health benefits of kefir is through its alteration to non-dairy substrates.
The dairy and non-dairy kefir grains are quite similar to each other’s in relations of their structure, related microorganisms and their metabolic products during the fermentation procedure [4]. However, the constitution and prevalence of microbial diversity of kefir grains and the concentration of end bioproducts may differ depending on the carbon and energy sources (substrate used) available for grain fermentation [15, 16]. As an outcome of the diverse microbial constituents that can become proved within kefir grains, varying kefir products with different microbiological, physicochemical, nutritional, and sensorial characterizations of these kefir drinks may be obtained [17].
Nevertheless, both dairy and non-dairy kefir are obtained by inoculating the starter culture, kefir grains, in the substrates at variable ratios (from 1 to 20% w/v) for 18–24 h at 20–25 °C (Figure 1). The fermentation procedure begins when bacteria and yeasts of the kefir grains find the proper culture requirements, which resulted in the increment of 5–7% grains’ biomass and the formation of various metabolites [18]. At the end of this procedure, kefir grains may split into new, smaller grains and liberate viable cells into the substrate, wherein the grains are isolated from kefir by sieving and re-use for the next inoculation [3].
Top 9+ Health Benefits Of Kefir + Nutrition Facts, Side Effects
Since the 6th millennium BC, milk has featured in the human diet. In order to increase its shelf life, surplus milk was fermented [19]. Early humans discovered that preserved sour milk maintain their nutrients and is relatively more stable. Kefir is a homemade dairy beverage generated through fermentation of lactose in milk by bacteria and yeasts naturally existent in kefir grains. Traditionally, the fermentation of kefir was performed for 24 h at room temperature in goatskins, clay pots, or wooden buckets. The ruminants’ (cows, goats, sheep, camels, or buffalo) milk was applied as the fermentation substrate, in which at the end of this procedure kefir was isolated from the grains by drawing the beverage off [19].
Kefir can be produced either via the traditional method or a commercial process. The small-scale production calls for direct addition of kefir grains to milk that has been pasteurized and cooled to 20–25 °C.
When producing at a large scale, kefir can be manufactured by using commercial starter cultures that are directly inoculated into the milk or by using the “Russian method”. This involves a backslopping procedure, a serial fermentation processes that begins with kefir produced from grains that are then used as natural starter cultures for milk fermentation [2, 5]. Although kefir can be produced from different sources of animal milk, kefir made from cow’s milk remains the most popular in Eastern Europe [20]. Nevertheless, similar to other fermented milk products the condition of raw milk is crucial for kefir production. By and large, the raw milk for manufacturing kefir should be: rich inconstituent, low bacterial and somatic cell counts, and lack of pathogens or hindering substances, like antibiotics and disinfectant remains [5].
What Is Kahm Yeast?
This yeast-lactic fermented milk produces a viscous and slightly effervescent beverage having a low alcohol content of nearly 0.08–2.0% [21]. Kefir is a non-curdled product and is described by a unique yeast-like flavor and a
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