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Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

Overview of attention for article published in Brazilian Journal of Microbiology, January 2013
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About this Attention Score

  • In the top 5% of all research outputs scored by Altmetric
  • One of the highest-scoring outputs from this source (#2 of 529)
  • High Attention Score compared to outputs of the same age (99th percentile)
  • High Attention Score compared to outputs of the same age and source (99th percentile)

Mentioned by

news
14 news outlets
blogs
2 blogs
twitter
33 tweeters
patent
1 patent
facebook
5 Facebook pages
wikipedia
5 Wikipedia pages
googleplus
3 Google+ users
reddit
1 Redditor
q&a
1 Q&A thread
video
4 video uploaders

Citations

dimensions_citation
152 Dimensions

Readers on

mendeley
494 Mendeley
citeulike
1 CiteULike
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Title
Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage
Published in
Brazilian Journal of Microbiology, January 2013
DOI 10.1590/s1517-83822013000200001
Pubmed ID
Authors

Analy Machado de Oliveira Leite, Marco Antonio Lemos Miguel, Raquel Silva Peixoto, Alexandre Soares Rosado, Joab Trajano Silva, Vania Margaret Flosi Paschoalin

Abstract

Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19(th) century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21(th) century yoghurt. Several studies have shown that kefir and its constituents have antimicrobial, antitumor, anticarcinogenic and immunomodulatory activity and also improve lactose digestion, among others. This review includes data on the technological aspects, the main beneficial effects on human health of kefir and its microbiological composition. Generally, kefir grains contain a relatively stable and specific microbiota enclosed in a matrix of polysaccharides and proteins. Microbial interactions in kefir are complex due to the composition of kefir grains, which seems to differ among different studies, although some predominant Lactobacillus species are always present. Besides, the specific populations of individual grains seem to contribute to the particular sensory characteristics present in fermented beverages. This review also includes new electron microscopy data on the distribution of microorganisms within different Brazilian kefir grains, which showed a relative change in its distribution according to grain origin.

Twitter Demographics

The data shown below were collected from the profiles of 33 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 494 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Indonesia 3 <1%
Canada 1 <1%
United Kingdom 1 <1%
Brazil 1 <1%
Mexico 1 <1%
Argentina 1 <1%
United States 1 <1%
Unknown 485 98%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 127 26%
Student > Master 92 19%
Student > Ph. D. Student 35 7%
Student > Doctoral Student 31 6%
Student > Postgraduate 24 5%
Other 93 19%
Unknown 92 19%
Readers by discipline Count As %
Agricultural and Biological Sciences 134 27%
Biochemistry, Genetics and Molecular Biology 58 12%
Medicine and Dentistry 52 11%
Nursing and Health Professions 33 7%
Immunology and Microbiology 19 4%
Other 88 18%
Unknown 110 22%

Attention Score in Context

This research output has an Altmetric Attention Score of 159. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 02 January 2022.
All research outputs
#171,726
of 20,106,890 outputs
Outputs from Brazilian Journal of Microbiology
#2
of 529 outputs
Outputs of similar age
#1,865
of 295,312 outputs
Outputs of similar age from Brazilian Journal of Microbiology
#1
of 21 outputs
Altmetric has tracked 20,106,890 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 99th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 529 research outputs from this source. They receive a mean Attention Score of 3.6. This one has done particularly well, scoring higher than 99% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 295,312 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 99% of its contemporaries.
We're also able to compare this research output to 21 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 99% of its contemporaries.