Determination of antioxidative properties of kefir made with traditional methods

Title : Determination of antioxidative properties of kefir made with traditional methods

Abstract:

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.

Biography:

Aysel Guven studied Biochemistry at the Baskent University, After She graduated from Fırat University, She prepared a thesis on Water Pollution at the Faculty of Environmental Engineering of the same University. She was the Head of the Department of Biology for eight years. She completed her doctorate in the Department of Biochemistry of the Institute of Health Sciences in 2003. She became Associate Professor in 2018. She is the editor of 2 textbooks, and the author of chapters in 10 books. She has research articles in nearly thirty international (SCI) journals and around 70 articles published in peer-reviewed journals. She has been serving as an editorial board member of several reputed journals.