University of Florence study reveals health benefits of kefir yeasts

Researchers from the University of Florence have published a study in PNAS regarding the unique health benefits of kefir yeasts. The research, led by microbiology professor Duccio Cavalieri, focused on a specific kefir produced in the Yaghnob Valley of Tajikistan, one of the world's oldest regions for this fermented dairy product.

By mapping the DNA of these yeasts and comparing them to over one thousand other strains of Saccharomyces cerevisiae, the team discovered that these specific yeasts sit at the root of the genealogical tree for strains found in other fermented dairy foods. A key finding is their unique enzymatic activity, specifically their highly efficient ability to digest galactose, a sugar derived from milk.

This efficient digestion allows the yeasts to compete with lactobacilli for galactose, which helps maintain an acidic environment and prevents the reproduction of pathogens. This process contributes to the ability of kefir to help restore balance to the human microbiota.