3 research outputs found

    The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

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    peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain. As with other fermented dairy products, kefir has been associated with a range of health benefits such as cholesterol metabolism and angiotensin-converting enzyme (ACE) inhibition, antimicrobial activity, tumor suppression, increased speed of wound healing, and modulation of the immune system including the alleviation of allergy and asthma. These reports have led to increased interest in kefir as a focus of research and as a potential probiotic-containing product. Here, we review those studies with a particular emphasis on the microbial composition and the health benefits of the product, as well as discussing the further development of kefir as an important probiotic product.The authors are funded through the Teagasc Walsh Fellowship Scheme(2014025)and internal Teagasc funding(RMIS6486). BW is supported by the Canada Research Chairs Program and research in the Cotter laboratory is funded by SFI through the PI award “Obesibiotics”(11/PI/1137)and in the form of a center grant (APC Microbiome Institute Grant Number SFI/12/RC/2273)

    Bacterial resistance to antibiotic alternatives: a wolf in sheep’s clothing?

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    peer-reviewedImplications • Substantial pressure to reduce antibiotic use has necessitated the development of antibiotic alternatives. However, relatively little consideration has been given to the development of resistance to these alternatives. • Whether we come up with antibiotic alternatives that are bacteriocidal or inhibitory, bacteria will continue to adapt and evolve. • Some antibiotic alternatives support the development of antibiotic resistance necessitating caution. • There are opportunities to optimize antibiotic alternative effectiveness as well as to minimize the development of resistance mechanisms