ArticleFoods (Basel, Switzerland)2021
Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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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.
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Who cites it
19 citing papers in PubMed.
- Effects of kefir on symptoms, sleep, and gut microbiota in children with ADHD: a randomised controlled trial.BMC psychiatry · 2025Trial
- Review on kefir beverages from milk and water: health benefits, processing and applications.Food science of animal resources · 2026Review
- Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- A Peptide Fraction from Brazilian Milk-Based Kefir Exhibits Antimicrobial and Antibiofilm Activities Against Clinically Relevant Bacteria.Probiotics and antimicrobial proteins · 2026Article
- Inactivation of Avian Influenza Virus in Raw Milk Kefir.Food and environmental virology · 2026Article
- Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota.Food science of animal resources · 2026Article
- Assessing lactococcal and enterococcal strains derived from traditionally fermented kefir and nabeez for their prospects as probiotics.Microbiology (Reading, England) · 2025Article
- Impact of Yeast Types on Quality Characteristics and Storage Stability of Industrial Kefir.Food science & nutrition · 2025Article
- Non-targeted metabolomic profile of Leuconostoc mesenteroides-fermented milk reveals differentially expressed metabolites associated with electro-fermentation.Microbial cell factories · 2025Article
- Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk.Molecules (Basel, Switzerland) · 2025Article
- Article
- Impact of Lyophilized Milk Kefir-Based Self-Nanoemulsifying System on Cognitive Enhancement via the Microbiota-Gut-Brain Axis.Antioxidants (Basel, Switzerland) · 2024Article
- Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides.Antioxidants (Basel, Switzerland) · 2024Article
- Randomised controlled trial of the effects of kefir on behaviour, sleep and the microbiome in children with ADHD: a study protocol.BMJ open · 2023Article
- Fermented Beverage Benefits: A Comprehensive Review and Comparison of Kombucha and Kefir Microbiome.Microorganisms · 2023Review
- Kefir and the Gut-Skin Axis.International journal of environmental research and public health · 2022Article
- The Microbial Diversity and Biofilm-Forming Characteristic of Two Traditional Tibetan Kefir Grains.Foods (Basel, Switzerland) · 2021Article
- The Emerging Scenario of the Gut-Brain Axis: The Therapeutic Actions of the New Actor Kefir against Neurodegenerative Diseases.Antioxidants (Basel, Switzerland) · 2021Review
- Homemade Kefir Consumption Improves Skin Condition-A Study Conducted in Healthy and Atopic Volunteers.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.
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