Stephen Moses John and Sirirat Deeseenthum

pp. 275 - 282

Abstract

Kefir is becoming increasingly popular as a result of new research into its health benefits. It is a fermented milk drink
which has its origin in the Caucasus Mountains of Russia. Kefir is prepared by inoculating milk with kefir grains which are a
combination of bacteria and yeasts in a symbiotic matrix. The common microorganisms present are non-pathogenic bacteria,
especially Lactobacillus sp. and yeasts. Kefir has a long history of health benefits in Eastern European countries. It is
believed that kefir has therapeutic effects, thus it is important to study the various properties contained in, and exhibited
by it. This review includes a critical revision of the antimicrobial, anti-carcinogenic, probiotic and prebiotic properties of kefir.
Other health benefits, like reducing cholesterol and improving lactose tolerance are also discussed.