A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties

Guzel-Seydim Z. B. , Gokirmakli C., Greene A. K.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.113, pp.42-53, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 113
  • Publication Date: 2021
  • Doi Number: 10.1016/j.tifs.2021.04.041
  • Journal Name: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.42-53
  • Keywords: Milk kefir grains, Water kefir grains, Microbiology, Health, COVID-19, LACTIC-ACID BACTERIA, LACTOBACILLUS-KEFIRANOFACIENS, MICROBIAL DIVERSITY, SP-NOV, YEAST MICROBIOTA, LIPID PROFILE, GRAINS, POLYSACCHARIDE, IDENTIFICATION, FERMENTATION
  • Süleyman Demirel University Affiliated: Yes

Abstract

Background: Milk kefir (MK) and water kefir (WK) are traditionally produced from different unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir grains. There is significant confusion between these kefir grains, even in peer-reviewed scientific publications. Even though both grains have some similarities, they have significant differences in structure, microbial content, and impact on the finished beverage product.