Ria Wulansarie, Sri Fahmiati
Nowadays kefir is one of trending topic in the world especially in beverage topic. Kefir can be defined as a fermented milk drink made by the actions of bacteria and yeasts which are contained in kefir grains. Kefir has a unique taste and unique properties. In general, kefir grains contain a relatively stable and specific microbiota which enclosed in a matrix of polysaccharides and proteins, but the specific populations of individual grains seem to contribute to the characteristics present in kefir product. Peptides and exopolysaccharides, the bioactive properties of kefir are formed during fermentation. Based on in vitro and animal trials, kefir and its constituents have anticarcinogenic, antimutagenic, antiviral and antifungal properties. This article review about kefir and its characteristic, and also the health beneficial effects on human health. The health benefit of kefir discussed in this paper are antimicrobial activity, stimulation of the immune system, anticarcinogenic effects, anti-inflammatory and healing activity, hypocholesterolemic effect, and Impact on the Gastrointestinal Tract (GIT). © 2022 American Institute of Physics Inc.. All rights reserved.
Department of Chemical Engineering, Universitas Negeri Semarang, Sekaran Gunungpati, Semarang, 50229, Indonesia; Research Center for Chemistry, Indonesian Institute of Science, Sasana Widya Sarwono (SWS), Jl. Jend. Gatot Subroto 10, Jakarta, 12710, Indonesia
