The Science of Kefir: Advances in Microbial Ecology, Bioprocess Control, and Functional Health Outcomes

Mohamed Lahrairi; Karima Jmaili; Meriem Mahmoudi; Bouchaib Bahlaouan; Hlima Bessi; Nadia Boutaleb

doi:10.63095/NBSEH.26.854477

Authors

Mohamed Lahrairi Hassan II University of Casablanca (https://ror.org/001q4kn48), Laboratory of Biotechnology, Agri-Food, Materials and Environment, Team: Biotechnologies, Resource Valorization, Quality, Health and Ecotoxicology, Faculty of Science and Technology Mohammedia, BP 146, Mohammedia 20650, Morocco.
Karima Jmaili Hassan II University of Casablanca (https://ror.org/001q4kn48), Laboratory of Biotechnology, Agri-Food, Materials and Environment, Team: Biotechnologies, Resource Valorization, Quality, Health and Ecotoxicology, Faculty of Science and Technology Mohammedia, BP 146, Mohammedia 20650, Morocco
Meriem Mahmoudi Hassan II University of Casablanca (https://ror.org/001q4kn48), Laboratory of Biotechnology, Agri-Food, Materials and Environment, Team: Biotechnologies, Resource Valorization, Quality, Health and Ecotoxicology, Faculty of Science and Technology Mohammedia, BP 146, Mohammedia 20650, Morocco.
Bouchaib Bahlaouan Higher Institutes of Nursing and Health Technical Professions (ISPITS) (https://ror.org/007h8y788), Laboratory of Care, Health and Sustainable Development 2S2D, Higher Institutes of the Nursing Professions and Techniques of Health ISPITS Casablanca 22500, Morocco.
Hlima Bessi Hassan II University of Casablanca (https://ror.org/001q4kn48), Laboratory of Biotechnology, Agri-Food, Materials and Environment, Team: Biotechnologies, Resource Valorization, Quality, Health and Ecotoxicology, Faculty of Science and Technology Mohammedia, BP 146, Mohammedia 20650, Morocco.
Nadia Boutaleb Hassan II University of Casablanca (https://ror.org/001q4kn48), Laboratory of Biotechnology, Agri-Food, Materials and Environment, Team: Biotechnologies, Resource Valorization, Quality, Health and Ecotoxicology, Faculty of Science and Technology Mohammedia, BP 146, Mohammedia 20650, Morocco.

DOI:

https://doi.org/10.63095/NBSEH.26.854477

Keywords:

Kefir, Microbial ecology, Bioprocess engineering, Probiotics

Abstract

Kefir is a traditional fermented beverage produced by the metabolic cooperation of lactic acid bacteria, acetic acid bacteria and yeasts within a kefiran matrix. This microbial diversity shapes its distinctive sensory and therapeutic properties and has established kefir as a model system in microbial ecology and biotechnology. Guided by the PRISMA framework, this review combines bibliometric analysis with a synthesis of recent work on kefir community dynamics. Metabolic cross-feeding and functional redundancy sustain the stability of this self-organizing ecosystem. The shift from dairy substrates to plant-based matrices is examined in relation to reported health effects, including gut microbiome modulation, immune regulation and antimicrobial activity. Concerns over safety and standardization in spontaneous fermentation have encouraged the development of defined synthetic microbial consortia (SynComs) and controlled bioreactor systems. Emerging tools, including AI-assisted bioprocessing and digital-twin modelling, further position kefir as a model for microbiome-inspired precision biotechnology.

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References

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