ArticleFrontiers in microbiology2026
Application of kefir-isolated
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Authors and funding
5 authors.
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Abstract
The increasing demand for healthy non-conventional probiotic foods has positioned plant-based milk analogs as viable alternatives to traditional dairy products. In these matrices, fermentation with probiotic lactic acid bacteria (LAB) offers the opportunity to develop new functional foods with enhanced sensory, nutritional, and health properties. The present study aimed to develop a functional probiotic beverage by fermenting a cashew-based matrix with LAB isolated from kefir grains, characterizing its techno-functional and anti-inflammatory properties. A cashew-based beverage was prepared and subjected to various heat treatments before fermentation assays.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.