Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage.

Abstract in brief

• Kefir is a probiotic fermented milk beverage made using bacteria and yeasts in kefir grains, with roots in Caucasian tradition that has spread worldwide since the late 19th century.
• It contains a diverse mix of microorganisms that produce bioactive compounds, providing health benefits such as antimicrobial, anti-tumor, immune-boosting effects, and improved lactose digestion, earning it the label of "21st-century yogurt."
• The microbiological makeup of kefir grains is fairly stable but varies among sources, with dominant Lactobacillus species, and microbial distribution can differ based on grain origin, influencing both its properties and sensory qualities.