Kefir characteristics and antibacterial properties-Potential applications in control of enteric bacterial infection

Kefir is an acidic and low alcoholic beverage produced by fermentation of milk, fruit juice or sugary water with kefir grains and its consumption is associated with prophylactic and therapeutic properties including its antagonistic effect on enteric pathogenic bacteria. Kefir grains have several bacteria and yeast species encased in an extracellular polysaccharide matrix. The beverage is consumed due to its attributed health benefits conferred by probiotics. Kefir drink has bactericidal and bacteriostatic effects on enteric bacterial pathogens. The mechanisms of kefir on bacterial pathogens involve destabilisation of the cell membrane, cell lysis, degradation of nucleic acid, inhibition of protein synthesis and binding onto yeasts. Exopolysaccharides, organic acids, peptides, S-layer proteins, and others are responsible for these antagonistic mechanisms. Other prophylactic and therapeutic properties of kefir include antiinflammatory, constipation-alleviating, reversal of lactose intolerance and general gastrointestinal tract improvement. This can lead to better health, and consequently resistance to infection. (c) 2021 Elsevier Ltd. All rights reserved.