Ezgi Bellikci KOYU, Zehra BÜYÜKTUNCER DEMİREL

Fonksiyonel Bir Besin: Kefir

Fermente süt ürünleri arasında önemli bir yeri olan ve ülkemizde de geleneksel olarak tüketilen kefir, probiyotik özellikte birçok mikroorganizma içeren fonksiyonel bir içecektir. Kefir geleneksel olarak, bakterilerin ve mayaların simbiyotik olarak birlikte yaşadığı spesifik ve kompleks bir bileşime sahip olan kefir danelerinden üretilir. Kefirin mikrobiyal bileşimi ve besin ögesi örüntüsü kullanılan kültürün türü ve miktarı, kullanılan sütün cinsi, sütün bileşimi, kültür ortamı, fermantasyon süresi, fermantasyon sıcaklığı ve depolama koşullarına göre değişiklik göstermektedir. Bununla birlikte, Lactobacillus, Lactococcus, Leuconostoc cinsi bakteriler ve asetik asit bakterileri kefirde en fazla bulunan bakteriler, Saccharomyces, Kluyveromyces ve Candida cinsi mantarlar ise kefirde fazla bulunan mayalardır. Son yıllarda yapılan çalışmalar kefirin ve/veya kefirden izole edilen bakterilerin sağlık üzerine çeşitli yararları olduğuna işaret etmektedir. Çalışmalarda, kefirin antikarsinojenik, antimikrobiyal, anti-inflamatuvar ve antihipertansif etki gösterdiği, ayrıca sindirim sisteminin düzenlenmesinde, vücut ağırlığının denetiminde, lipit profilinin ve glisemik yanıtın kontrolünde yardımcı olabileceği gösterilmiştir. Bu derlemede, kefir ve kefir danesinin özellikleri, kefir üretimi, kefirin besin ögesi ve mikrobiyal bileşimi ile sağlık üzerine olan yararları ele alınmıştır.

A Functional Food: Kefir

Kefir, which has an important place among the fermented milk products and is consumed traditionally in our country, is a functional drink with many probiotic microorganisms. Kefir is traditionally produced from kefir grains, which have a specific and complex composition that bacteria and yeasts live together symbiotically. The microbial and nutritional composition of kefir varies according to the type and amount of grains used, type and composition of milk used, culture medium, fermentation period, fermentation temperature and storage conditions. Lactobacillus, Lactococcus, Leuconostoc and acetic acid bacteria are the most common bacteria; Saccharomyces, Kluyveromyces and Candida species are mostly found yeast in kefir. Studies conducted in recent years indicate that kefir and/or bacteria isolated from kefir have various health benefits. Studies have shown that kefir has anticarcinogenic, antimicrobial, anti-inflammatory and antihypertensive activities and may also help regulation of the digestive system, management of body weight, control of hyperlipidemia and glycemic response. In this review, properties of kefir and kefir grains, kefir production, kefir’s nutritional and microbial composition and health benefits were discussed.

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