ReviewMicroorganisms2020
A Big World in Small Grain: A Review of Natural Milk Kefir Starters.
Review in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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
23 citing papers in PubMed.
- Review on kefir beverages from milk and water: health benefits, processing and applications.Food science of animal resources · 2026Review
- Kefiran as a Novel Biomaterial Ink Component: Preliminary Assessment of 3D Printing Feasibility and Biocompatibility.Gels (Basel, Switzerland) · 2026Article
- Kefir Consumption and Health Effects Based on Human Clinical Trials: An Overview of Literature.Healthcare (Basel, Switzerland) · 2026Review
- How are kefir microbial communities and product characteristics maintained in industrial production?Current research in microbial sciences · 2026Review
- Probiotic Kefir Improves Renal Disorders in Ovariectomized Female SHR with High Fructose Intake-Induced Metabolic Syndrome.Probiotics and antimicrobial proteins · 2026Article
- A New Approach to the Use of Kefir Grain: Potential Application as a Postbiotic in the Production of Nonfat Yogurt.Food science & nutrition · 2025Article
- New Insights into a Conceptual Bionic Colonic Bioreactor: A Model, 'Probiotics in Human Colon', Showing How Probiotics Alleviate Constipation from a Bioprocess Engineering Perspective.Foods (Basel, Switzerland) · 2025Review
- Fermentation of kefir with traditional freeze-dried starter cultures successfully recreates fresh culture fermented kefir.Frontiers in microbiology · 2025Article
- Article
- Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden.Foods (Basel, Switzerland) · 2023Article
- Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains.Foods (Basel, Switzerland) · 2023Article
- Enhanced probiotic potential ofFrontiers in microbiology · 2023Article
- Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.Foods (Basel, Switzerland) · 2022Review
- Article
- Black Cumin (Microorganisms · 2022Article
- Analysis of Kefir Grains from Different Regions of the Planet Using High-Throughput Sequencing.Moscow University biological sciences bulletin · 2022Article
- Review
- Interaction and Application of Molds and Yeasts in Chinese Fermented Foods.Frontiers in microbiology · 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
- The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Molecules (Basel, Switzerland) · 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
Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir grains are rarely used due to their slow growth, complex application, bad reproducibility and high costs. Instead, mixtures of defined lactic acid bacteria and sometimes yeasts are applied, which alter sensory and functional properties compared to natural grain-based milk kefir. In order to be able to mimic natural starter cultures for authentic kefir production, it is a prerequisite to gain deep knowledge about the nature of kefir grains, its microbial composition, morphologic structure, composition of strains on grains and the impact of environmental parameters on kefir grain characteristics. In addition, it is very important to deeply investigate the numerous multi-dimensional interactions among different species, which play important roles on the formation and the functionality of grains.
Indexed as
Identifiers
What 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.