Traditional Grain-Based vs. Commercial Milk Kefirs, How Different Are They?

Traditional kefir, which is claimed for health-promoting properties, made from natural grain-based while commercial kefirs are of defined mixtures microorganisms. Here, approaches described how to discriminate and traditional kefirs. These two groups were characterized by in-depth analysis on the taxonomic functional level. Cultivation-independent targeted qPCR as well next-generation sequencing (NGS) proved a completely different microbial composition in While kefirs, Lactobacillus kefiranofaciens was dominant bacterial species, dominated Lactococcus lactis. Volatile organic compounds (VOCs) using headspace-gas chromatography-ion mobility spectrometry also revealed drastic differences between kefirs; former built separate cluster together with yogurt samples. Lactose galactose concentrations considerably higher than important regarding their health properties people who have specific intolerances. In summary, analyzed do not resemble community metabolite characteristics kefir. Thus, they may deliver effects consumers, remain be examined future studies.