High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain

Immunology and Microbiology

• Firmicutes 100%
• Infectious Agent 50%
• Lactic Acid Bacterium 50%
• Lactobacillaceae 50%
• Lactococcus 50%
• Lactococcus Lactis 50%
• Lantibiotic 100%
• Microbial Diversity 50%
• Microflora 50%
• Peptides 50%
• Phylum 50%
• RNA Gene 50%
• Streptococcaceae 50%

Food Science

• Fermented Milk 14%
• Kefir 100%
• Kefir Grains 100%
• Lactic Acid Bacteria 14%
• Lactococcus Lactis 14%
• Lactococcus Spp 14%
• Lantibiotics 28%

Agricultural and Biological Sciences

• Bacterial Communities 9%
• Fermented Milk 9%
• Firmicutes 18%
• Grains 100%
• Kefir 100%
• Lactic Acid Bacterium 9%
• Lactobacillaceae 9%
• Lactococcus 18%
• Ribosomal RNA 9%