Stoyanova L G, Netrusov A I
Biological Faculty, Moscow State University, 119234 Moscow, Russia.
Shenzhen MSU-BIT University, Shenzhen, P.R. China.
Microbiology (N Y). 2022;91(4):339-355. doi: 10.1134/S0026261722100885. Epub 2022 Aug 7.
The analysis of the literature on the microbiome composition and metabolic properties of kefir available at the RSCI and Web of Science was carried out. Kefir has been used by humans for centuries. It is a useful product of mixed lactic and alcoholic fermentation, produced using evolutionally established associative cultures, collected in an aggregated state termed kefir grains. General characterization of kefir grains from the territorial zones of different continents (Russia, Europe, Asia, and America) is provided. The methods for differentiation and identification of individual species are described, as well as their interactions within the community. The diversity of microbial composition of kefir grains depending on local cultivation conditions and storage processes is shown. The microorganisms present in kefir have a number of properties that determine their metabolism, interaction in the community, beneficial effects on human health and immune system, which is important for the prevention and control of bacterial and viral infections, especially during the COVID-19 pandemic.
对俄罗斯科学引文索引（RSCI）和科学网（Web of Science）上关于开菲尔微生物群组成和代谢特性的文献进行了分析。开菲尔已被人类使用了几个世纪。它是乳酸发酵和酒精发酵混合的有益产物，利用进化过程中形成的共生培养物生产，以聚集状态收集形成开菲尔粒。提供了来自不同大陆（俄罗斯、欧洲、亚洲和美洲）地区的开菲尔粒的一般特征。描述了区分和鉴定单个物种的方法，以及它们在群落中的相互作用。展示了开菲尔粒微生物组成因当地培养条件和储存过程而异的情况。开菲尔中存在的微生物具有许多特性，这些特性决定了它们的代谢、在群落中的相互作用、对人类健康和免疫系统的有益影响，这对于预防和控制细菌和病毒感染非常重要，尤其是在新冠疫情期间。
