Publication Name	World Journal of Experimental Medicine
Manuscript ID	112191
Country	Russia

Category	Biotechnology & Applied Microbiology
Manuscript Type	Review
Article Title	Kefir revisited: Insights from the North Caucasus
Manuscript Source	Invited Manuscript
All Author List	Palina Kh Katchieva, Khalimat Kh Katchieva, Fairuza I Kipkeeva, Zaira F Kharaeva and Vladimir V Smeianov
Funding Agency and Grant Number
Corresponding Author	Palina Kh Katchieva, Director, PhD, Department of Main, Institut of Biotechnology Development, Komsomolskaya Street, Cherkessk 369000, Karachay-Cherkessia Republic, Russia. pkatchieva@inbox.ru
Key Words	Kefir; Kefir grain; Kefir fungus; Native kefir grain; Indigenous kefir grain; Nutrition
Core Tip	Kefir grain are a unique symbiont of bacteria and yeasts used as a starter for the production of a fermented milk drink with many beneficial properties. Bacterial and yeast components of the grains and kefir are actively studied for use in clinical medicine, the development of new functional products, antimicrobial and probiotic drugs. This review introduces the history of the origin of kefir grains, various aspects of traditional and industrial use of kefir grains, properties and genetic characteristics of the microbial profile of kefir grains.
Citation	Katchieva PKh, Katchieva KhKh, Kipkeeva FI, Kharaeva ZF, Smeianov VV. Kefir revisited: Insights from the North Caucasus. World J Exp Med 2025; In press

Received	2025-07-21 01:04
Peer-Review Started	2025-07-21 01:05
To Make the First Decision
Return for Revision	2025-08-25 07:42
Revised	2025-09-11 18:43
Second Decision	2025-11-26 02:37
Accepted by Journal Editor-in-Chief
Accepted by Executive Editor-in-Chief	2025-11-27 10:11
Articles in Press	2025-11-27 10:11
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ISSN	2220-315x (online)
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