Kefir is a fermented dairy product formed by the symbiotic combination of bacteria and yeasts in kefir grains. Kefir content is used as an important therapeutic food that can help the probiotic effect of the intestinal microflora by stimulating the proliferation of beneficial microorganisms in the stomach and intestines. In this review, the effect of kefir on nutrition regulation is examined biochemically and the importance of it is emphasized, and studies on how a regulation is made on gastrointestinal system diseases are examined and presented together At the end of the microbiological analysis of kefir, the averages of the total mesophilic aerobic colony counts, lactic acid bacteria, lactic streptococci, enterococci, and yeasts were found to be 1.04 x 10(9), 9.87 x 10(8), 4.38 x 10(8), 7.80 x 10(4) and 1.26 x 10(5) CFU/ml, respectively.
Audience Take Away Notes:
- They will learn the structure of Caucasian kefir, how it is produced, its microbial structure, and what kind of diseases it is good for with its antioxidant effect, with experimental evidence.
- They can learn the benefits by trying it in another disease group. They will make the kefir that I described and use it in their daily lives to strengthen their body resistance. They will be able to use it in their health studies.
- They can produce various additive foods with many and different types of probiotics. Due to the claimed health benefits of kefir which include reduction of - lactose intolerance symptoms, stimulation of the immune system lowering cholesterol, anti-inflammatory, antimicrobial, Antidiabetic, antihypertensive, antimutagenic, anticarcinogenic, antioxidative, properties, kefir has become an important functional dairy food and consequently, research on kefir has increased in the past decade.