Functional Resilience and Response to a Dietary Additive (Kefir) in Models of Foregut and Hindgut Microbial Fermentation In Vitro

Functional Resilience and Response to a Dietary Additive (Kefir) in Models of Foregut and Hindgut Microbial Fermentation In Vitro

Stability in gut ecosystems is an important area of study that impacts on the use of additives and is related with several pathologies. Kefir is a fermented milk drink made with a consortium of yeast and bacteria as a fermentation starter, of which the use as additive in companion and livestock anim...

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Bibliographic Details
Main Authors: Gabriel de la Fuente, Eleanor Jones, Shann Jones, Charles J. Newbold
Format: Article
Language:English
Published: Frontiers Media S.A. 2017-06-01
Series:Frontiers in Microbiology
Subjects:
microbial stability
digestive system
gut fermentation
kefir
in vitro
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2017.01194/full

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