In the present study, a comparative analysis of the probiotic properties of L. helveticus isolates obtained from kefir grains, a complex consortium of bacteria and yeasts used in the production of kefir (strains KF4, KF5, and KF6), and mammalian feces (KF7, NK1, and H9) was performed. At the genetic level, all the studied strains had the potential to form biologically active peptides, assimilate various sugars, and exhibit antimicrobial activity, which was also confirmed in vitro.
Savinova et al. (Wed,) studied this question.
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