ABSTRACT
Kefir fermentation refers to the process of creating carbonated, acidic, and lightly alcoholic milk beverages from dairy milk by using kefir grains as starter cultures. Kefir grains originated from ancient milk preservation practice, have been passed from generations to generations. In this paper, the history and health benefits of consuming kefir beverages are described. The fermentation products and a complete list of microorganisms from various kefir grains are provided. This review will guide researchers to identify specific unique antimicrobial compounds and related products critical to improving human and animal health.
