ArticleMicrobiology (Reading, England)2025
Assessing lactococcal and enterococcal strains derived from traditionally fermented kefir and nabeez for their prospects as probiotics.
Article in Microbiology (Reading, England), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Consumers' healthy lifestyle practices have heightened the appeal of minimally processed foods, especially the fermented kind. Kefir and nabeez with numerous benefits are world-famous beverages. This study aimed to explore the enterococcal and lactococcal probiotic strains associated with these beverages. Artisanal recipes were used to make kefir and nabeez, and bacteria were isolated using classical culturing techniques. The isolates were screened based on antimicrobial potential, safety and probiotic attributes. The bacterial isolates obtained from three fermented beverages, milk kefir, water kefir and nabeez, were assessed for safety concerns, and those deemed safe were tested for antagonistic potential. Strains of
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