Please use this identifier to cite or link to this item:
10.2478/prolas-2020-0009
Title: | Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease |
Authors: | Lazda, Ilva Krūmiņa, Angelika Zeltiņa, Indra Krūmiņa, Nikola Ķibilds, Juris Siksna, Inese Vīksna, Ludmila Derovs, Aleksejs Rīga Stradiņš University |
Keywords: | 1.6 Biological sciences;3.2 Clinical medicine;3.3 Health sciences;1.1. Scientific article indexed in Web of Science and/or Scopus database |
Issue Date: | 2020 |
Citation: | Lazda , I , Krūmiņa , A , Zeltiņa , I , Krūmiņa , N , Ķibilds , J , Siksna , I , Vīksna , L & Derovs , A 2020 , ' Microbial Community of Kefir and its Impact on the Gastrointestinal Microbiome in Health and Disease ' , Proceedings of the Latvian Academy of Sciences, Section B: Natural, Exact, and Applied Sciences , vol. 74 , no. 2 (725) , pp. 58-64 . https://doi.org/10.2478/prolas-2020-0009 |
Abstract: | Kefir is a fermented dairy product, created by fermentation of milk by bacteria and yeasts. Kefir is the most common traditional non-sweetened fermented dairy beverage in the Baltic countries. Whole kefir and specific fractions and individual organisms isolated from kefir provide a multitude of health benefits, including regulation of composition of the gut microbiome. This review aims to summarise the available data about influence of kefir consumption on the gut microbiome in healthy individuals and to highlight the effects that kefir consumption as well as separated fractions of kefir can have in disease states via modulation of the host microbiome. |
DOI: | 10.2478/prolas-2020-0009 |
ISSN: | 2255-890X |
Appears in Collections: | Research outputs from Pure / Zinātniskās darbības rezultāti no ZDIS Pure |
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