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Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome


Citation

Ann, Qi Chong and Siew, Wen Lau and Nyuk, Ling Chin and Talib, Rosnita A. and Kadir Basha, Roseliza (2023) Fermented beverage benefits: a comprehensive review and comparison of kombucha and kefir microbiome. Microorganisms, 11 (5). art. no. 1344. pp. 1-34. ISSN 2076-2607

Abstract

Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly disappearing from households and communities due to the advancement of manufacturing technology and the marketing of soft drinks until the recent revival of the beverage fermentation culture due to an increase in the demand for health drinks amid the COVID-19 pandemic. Kombucha and kefir are two well-known fermented beverages that are renowned for their myriad of health benefits. The starter materials for making these beverages contain micro-organisms that act like microscopic factories producing beneficial nutrients that have antimicrobial and anticancer effects. The materials modulate the gut microbiota and promote positive effects on the gastrointestinal tract. Due to wide variations in the substrates and types of micro-organisms involved in the production of both kombucha and kefir, this paper compiles a compendium of the micro-organisms present and highlights their nutritional roles.


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Official URL or Download Paper: https://www.mdpi.com/2076-2607/11/5/1344

Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.3390/microorganisms11051344
Publisher: Multidisciplinary Digital Publishing Institute
Keywords: Kombucha; Kefir; Fermentation; Micro-organisms; Benefits; Health; Good health and well-being
Depositing User: Ms. Zaimah Saiful Yazan
Date Deposited: 26 Sep 2024 04:41
Last Modified: 26 Sep 2024 04:41
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/microorganisms11051344
URI: http://psasir.upm.edu.my/id/eprint/107999
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