Kefir revisited: Insights from the North Caucasus

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World Journal of Experimental Medicine

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2220-315x

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Exp Med. Dec 20, 2025; 15(4): 112191
Published online Dec 20, 2025. doi: 10.5493/wjem.v15.i4.112191

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Figure 1 Composition of kefir grain. A: Lactic acid bacteria; B: Acetic acid bacteria; C: Yeast; D: Matrix of proteins and polysaccharides.

Citation: Katchieva PK, Katchieva KK, Kipkeeva FI, Kharaeva ZF, Smeianov VV. Kefir revisited: Insights from the North Caucasus. World J Exp Med 2025; 15(4): 112191
URL: https://www.wjgnet.com/2220-315x/full/v15/i4/112191.htm
DOI: https://dx.doi.org/10.5493/wjem.v15.i4.112191

Katchieva PK, Katchieva KK, Kipkeeva FI, Kharaeva ZF, Smeianov VV. Kefir revisited: Insights from the North Caucasus. World J Exp Med 2025; 15(4): 112191 [PMID: 41497673 DOI: 10.5493/wjem.v15.i4.112191]

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