Biochemical Insights into kefir: The Role of Yeasts and Bacteria in health benefits

Identifier:  TFG:9023

Handle: https://hdl.handle.net/20.500.11797/TFG9023

Authors:  García García, Aida

Abstract:
Kefir is a traditional fermented dairy beverage produced through the action of a complex microbiota, primarily composed of lactic acid bacteria and yeasts. This microbial diversity is responsible for its distinctive biochemical composition and a wide range of health-related properties, including improvements in gut health, immune function, antioxidant status, and metabolic regulation. This bibliographic review compiles and updates recent scientific evidence on the composition and functional effects of dairy kefir, highlighting the role of its microbial and bioactive components. Although kefir is defined as a fermented milk product, the increasing variety of products labelled as “kefir” does not always follow this definition, which may lead to differences in composition and potential health benefits. A better understanding and characterization of kefir is essential to support its role as a functional food.