ReviewNutrients2020
The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety.
Review in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 76 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
76 citing papers in PubMed, 1 synthesis or guideline pooled it, 235 citations in OpenAlex.
- The Effect of Kefir Consumption on Blood Pressure and C-Reactive Protein: A Systematic Review and Meta-Analysis of Randomised Controlled Trials.Endocrinology, diabetes & metabolism · 2025Pooled it
- The anti-inflammatory effects of three different dietary supplement interventions.Journal of translational medicine · 2025Trial
- Lactiplantibacillus plantarum: Systems Biology of a Versatile Microbe.Probiotics and antimicrobial proteins · 2026Review
- Probiotics unveiled: bridging general health benefits to the era of precision medicine.World journal of microbiology & biotechnology · 2026Review
- An Innovative Kefir Produced from Lactose Hydrolyzed Goat Milk with the Addition of the Probiotic Saccharomyces Boulardii: Volatile Compound Profile, Rheological and Sensory Properties.Probiotics and antimicrobial proteins · 2026Article
- Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Characterization of Mannose-Rich Exopolysaccharides from Kefir Lactic Acid Bacteria and Their Techno-Functional Potential in Fermented Milk.Foods (Basel, Switzerland) · 2026Article
- Comparative study of the aroma profiles and chemical and microbiological properties of bovine kefir enriched with lyophilized colostrum of different milk kinds.Scientific reports · 2026Article
- Inactivation of Avian Influenza Virus in Raw Milk Kefir.Food and environmental virology · 2026Article
- Camel Milk as a Functional Food: Nutritional Composition, Health-Promoting Benefits, and Safety Considerations.Food science & nutrition · 2026Review
- Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026Review
- Probiotic Kefir Improves Renal Disorders in Ovariectomized Female SHR with High Fructose Intake-Induced Metabolic Syndrome.Probiotics and antimicrobial proteins · 2026Article
- How are kefir microbial communities and product characteristics maintained in industrial production?Current research in microbial sciences · 2026Review
- Hepatoprotective, Antioxidant, and Anti-Hyperlipidemic Effects of Kefir Milk in High-Fat Diet-Induced Obesity: Insights from Gas Chromatography-Mass Spectrometry Profiling, Molecular Docking of Kefiran, and Liver Function Restoration.Antioxidants (Basel, Switzerland) · 2025Article
- Assessing lactococcal and enterococcal strains derived from traditionally fermented kefir and nabeez for their prospects as probiotics.Microbiology (Reading, England) · 2025Article
- Optimization of compound enzyme-ultrasound extraction of chicory polysaccharides and their effects on the quality of fermented Milk.Food chemistry: X · 2025Article
- Designing Spoonable Milk Kefir Gels: From Fermentation Optimization to Clean-Label Gel Structuring with Psyllium.Gels (Basel, Switzerland) · 2025Article
- Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement.Foods (Basel, Switzerland) · 2025Review
- Microbial Fermentation Affects the Structure-Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Valorizing Organic Waste: Selenium Sulfide Production Mediated by Sulfate-Reducing Bacteria.Materials (Basel, Switzerland) · 2025Article
16 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir's health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir's physicochemical, sensory, and chemical properties. A review of kefir's many nutritional and health benefits, underlying chemistry and limitations for usage is presented.
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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.