Dissecting the Microbial Diversity of Kefir

Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY […]

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Review: Fermented Foods As Experimentally Tractable Microbial Ecosystems, PDF, Microorganism

Scheme of the preparation of Russian kefir and of the investigations

Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation

Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

PDF) The microbial diversity of water kefir

Kefir metabolites in a fly model for Alzheimer's disease

Identification of bioactive peptides from a Brazilian kefir sample, and their anti-Alzheimer potential in Drosophila melanogaster

A systematic, complexity-reduction approach to dissect the kombucha tea microbiome