ArticleFrontiers in microbiology2021
Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 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
21 citing papers in PubMed.
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- Marked variation in the bacterial microbiota of commercially produced Greek kefir products revealed by full-length 16S rRNA gene sequencing.Frontiers in microbiology · 2026Article
- Kefir revisited: Insights from the North Caucasus.World journal of experimental medicine · 2025Review
- Review
- Impact of YuanjiangMolecules (Basel, Switzerland) · 2025Article
- Assessing lactococcal and enterococcal strains derived from traditionally fermented kefir and nabeez for their prospects as probiotics.Microbiology (Reading, England) · 2025Article
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk.Molecules (Basel, Switzerland) · 2025Article
- Antimicrobial activity ofPeerJ · 2025Article
- Functional evaluation of synbiotic combination ofCurrent research in food science · 2025Article
- Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk.Molecules (Basel, Switzerland) · 2024Article
- Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota.Microorganisms · 2023Review
- Uncovering the Biotechnological Importance ofFoods (Basel, Switzerland) · 2023Review
- The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening.Microorganisms · 2022Article
- Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study.Foods (Basel, Switzerland) · 2022Article
- The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods.Foods (Basel, Switzerland) · 2022Review
- Metagenomic and Functional Characterization of Two Chilean Kefir Beverages Reveals a Dairy Beverage Containing Active Enzymes, Short-Chain Fatty Acids, Microbial β-Amyloids, and Bio-Film Inhibitors.Foods (Basel, Switzerland) · 2022Article
- Microbiome Research as an Effective Driver of Success Stories in Agrifood Systems - A Selection of Case Studies.Frontiers in microbiology · 2022Review
- Potential Probiotic Strains From Milk and Water Kefir Grains in Singapore-Use for Defense Against Enteric Bacterial Pathogens.Frontiers in microbiology · 2022Article
- Review
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.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kefir is a high nutritional fermented dairy beverage associated with a wide range of health benefits. It constitutes a unique symbiotic association, comprising mainly lactic acid bacteria, yeasts, and occasionally acetic acid bacteria, which is strongly influenced by the geographical origin of the grains, the type of milk used, and the manufacture technology applied. Until recently, kefir microbiota has been almost exclusively studied by culture-dependent techniques. However, high-throughput sequencing, alongside omics approaches, has revolutionized the study of food microbial communities. In the present study, the bacterial, and yeast/fungal microbiota of four home-made samples (both grains and drinks), deriving from well spread geographical regions of Greece, and four industrial beverages, was elucidated by culture-dependent and -independent analyses. In all samples, classical microbiological analysis revealed varying populations of LAB and yeasts, ranging from 5.32 to 9.60 log CFU mL
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.