Evidence map›Paper›PMID 42909129›Full record

ArticleFrontiers in microbiology2026

Marked variation in the bacterial microbiota of commercially produced Greek kefir products revealed by full-length 16S rRNA gene sequencing.

Despina Vougiouklaki, Panagiotis Lamprou, Nikos Mouhtouris, Marialena Fonazaki, Anthimia Batrinou, Spyros J Konteles, Monika Polanska, Jan F M Van Impe, Efstathia Tsakali, Dimitra Houhoula

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In one paragraph

Article in Frontiers in microbiology, 2026. 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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0citing papers in PubMed
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1 · What the graph read from it

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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Despina Vougiouklaki *Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Egaleo, Greece.
Panagiotis Lamprou *Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Egaleo, Greece.
Nikos Mouhtouris *Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Egaleo, Greece.
Marialena FonazakiDepartment of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Egaleo, Greece.
Anthimia BatrinouDepartment of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Egaleo, Greece.
Spyros J KontelesDepartment of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Egaleo, Greece.
Monika PolanskaDepartment of Chemical Engineering, BioTeC-Chemical and Biochemical Process Technology and Control, KU Leuven, Gent, Belgium.
Jan F M Van ImpeDepartment of Chemical Engineering, BioTeC-Chemical and Biochemical Process Technology and Control, KU Leuven, Gent, Belgium.
Efstathia TsakaliDepartment of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Egaleo, Greece.
Dimitra HouhoulaDepartment of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Egaleo, Greece.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Kefir is a fermented dairy beverage characterized by a complex microbial community that contributes to its technological and sensory properties and has been associated in previous studies with potential health-related effects. While the microbiota of kefir grains has been extensively studied, information regarding the bacterial communities of commercially produced Greek kefir remains limited. The aim of the present study was to characterize the bacterial community composition of commercially produced kefir products collected from different regions of Greece using full-length 16S rRNA gene sequencing and to assess variation among the analyzed commercial product groups. A total of 32 kefir samples were collected from eight regions of Greece: Koufalia, Kilkis, Drama, Thrace, Katerini, Larissa, Volos, and Attica. Genomic DNA was extracted and subjected to Oxford Nanopore full-length 16S rRNA gene sequencing. Taxonomic profiling was performed following quality filtering and bioinformatic analysis. The bacterial communities were predominantly composed of members of the phylum Bacillota, representing more than 92% of the total bacterial relative abundance in all samples. At the species level,

Indexed as

16S rRNAGreek kefirlactic acid bacteriamicrobial diversityOxford Nanopore sequencing

Identifiers

PMID42909129
PMCPMC13683812

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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.