ReviewCurrent microbiology2021
Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics: State-of-Art and Perspectives.
Review in Current microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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.
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Who cites it
7 citing papers in PubMed.
- Gut microbiome modulation by cricket, pea, and whey protein using the SHIME in vitro simulator.NPJ science of food · 2026Article
- How are kefir microbial communities and product characteristics maintained in industrial production?Current research in microbial sciences · 2026Review
- The Effects of Kefir on the Human Oral and Gut Microbiome.Nutrients · 2025Review
- Probiotics: A Little Help for Enteral Nutritional Therapy in Critically Ill Adults.International journal of molecular sciences · 2025Review
- Surface layer proteins in species of the family Lactobacillaceae.Microbial biotechnology · 2023Article
- Article
- S-layer proteins as immune players: Tales from pathogenic and non-pathogenic bacteria.Current research in microbial sciences · 2023Review
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
Lentilactobacillus kefiri is one of the main lactic acid bacteria species in kefir and it was also isolated from other fermented foods. Numerous strains have been isolated and characterized regarding its potential as probiotics for the development of novel functional foods. To our knowledge this is the first review focused on highlighting safety aspects and health beneficial effects reported for L. kefiri strains. Several L. kefiri strains lack of transmissible antibiotic resistance genes, are tolerant to the harsh conditions of the gastrointestinal environment, and could resist different preservation procedures. Moreover, many of the isolated strains have shown antimicrobial activity against pathogens and their toxins, exhibited immunomodulatory activity as well as induced some beneficial effects at metabolic level. Regarding all the scientific evidence, certain L. kefiri strains emerge as excellent candidates to be applied to the development of both food supplements and new fermented foods with health-promoting properties. However, the availability of genomic information is still very limited, so much more work must be done in order to explore the potentiality of L. kefiri as a probiotic and a source of bioactive metabolites.
Indexed as
Identifiers
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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.