Application of Kefir against Diarrhoeic Pathogens

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Authors

  • P. Gajalakshmi
     Department of Microbiology, Dhanalakshmi Srinivasan College of Arts and Science for Women, Perambalur, Tamilnadu ,IN
  • A. Raja
     Department of Microbiology, Jamal Mohamed College (Autonomous), Tricky, Tamilnadu ,IN
  • M. Mohamed Mahroop Raja
     Department of Microbiology, Jamal Mohamed College (Autonomous), Tricky, Tamilnadu ,IN
  • A. Habeeb Rahman
     Department of Microbiology, Jamal Mohamed College (Autonomous), Tricky, Tamilnadu ,IN

Abstract

The word kefir is said to have originated from the Turkish word "Keif" which means "good feeling". This is probably due to the overall sense of health and well-being they enjoyed through its consumption. Kefir dates back many centuries to the shepherds of the Caucasus Mountains, many of which live to be happily active and over 100 years. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage. Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids and sugars.

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Published

2010-10-01

How to Cite

Gajalakshmi, P., Raja, A., Mohamed Mahroop Raja, M., & Habeeb Rahman, A. (2010). Application of Kefir against Diarrhoeic Pathogens. The Indian Journal of Nutrition and Dietetics, 47(10), 463–465. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/4703

Issue

Volume 47, Issue 10, October 2010

Section

Short Communication

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