ReviewProbiotics and antimicrobial proteins2014
Kefir: a multifaceted fermented dairy product.
Review in Probiotics and antimicrobial proteins, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
30 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Preclinical Evidence of Probiotics in Colorectal Carcinogenesis: A Systematic Review.Digestive diseases and sciences · 2020Pooled it
- How are kefir microbial communities and product characteristics maintained in industrial production?Current research in microbial sciences · 2026Review
- Impact of Yeast Types on Quality Characteristics and Storage Stability of Industrial Kefir.Food science & nutrition · 2025Article
- Article
- The resistome of the food chain: A One Health perspective.Microbial biotechnology · 2024Review
- Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink.Food science of animal resources · 2024Review
- Evaluation of the probiotic, technological, safety attributes, and GABA-producing capacity of microorganisms isolated from Iranian milk kefir beverages.Frontiers in microbiology · 2024Article
- Article
- Characterization of kefir yeasts with antifungal capacity against Aspergillus species.International microbiology : the official journal of the Spanish Society for Microbiology · 2023Article
- Antibacterial Property and Metagenomic Analysis of Milk Kefir.Probiotics and antimicrobial proteins · 2022Article
- The Impact of Kefir on Epidermal Water Homeostasis in Healthy Human Skin.Life (Basel, Switzerland) · 2022Article
- Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt.Frontiers in microbiology · 2022Article
- Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review.Molecules (Basel, Switzerland) · 2021Review
- Kefir and Its Biological Activities.Foods (Basel, Switzerland) · 2021Review
- Kefir metabolites in a fly model for Alzheimer's disease.Scientific reports · 2021Article
- Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability.Foods (Basel, Switzerland) · 2021Article
- Kefir: A protective dietary supplementation against viral infection.Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie · 2021Review
- Tradition as a Stepping Stone for a Microbial Defined Water Kefir Fermentation Process: Insights in Cell Growth, Bioflavoring, and Sensory Perception.Frontiers in microbiology · 2021Article
- A new class of antimicrobial molecules derived from kefir, effective against Pseudomonas aeruginosa and methicillin resistant Staphylococcus aureus (MRSA) strains.Scientific reports · 2020Article
- Bacterial Populations in International Artisanal Kefirs.Microorganisms · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the "kefir grain" on the carbohydrates in the milk. Containing many bacterial species already known for their probiotic properties, it has long been popular in Eastern Europe for its purported health benefits, where it is routinely administered to patients in hospitals and recommended for infants and the infirm. It is beginning to gain a foothold in the USA as a healthy probiotic beverage, mostly as an artisanal beverage, home fermented from shared grains, but also recently as a commercial product commanding shelf space in retail establishments. This is similar to the status of yogurts in the 1970s when yogurt was the new healthy product. Scientific studies into these reported benefits are being conducted into these health benefits, many with promising results, though not all of the studies have been conclusive. Our review provides an overview of kefir's structure, microbial profile, production, and probiotic properties. Our review also discusses alternative uses of kefir, kefir grains, and kefiran (the soluble polysaccharide produced by the organisms in kefir grains). Their utility in wound therapy, food additives, leavening agents, and other non-beverage uses is being studied with promising results.
Indexed as
Identifiers
25261107What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.