{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T21:46:48Z","timestamp":1793396808495,"version":"4.5.0"},"reference-count":36,"publisher":"American Dairy Science Association","issue":"10","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,7,2]],"date-time":"2026-07-02T00:00:00Z","timestamp":1782950400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100020788","name":"Science and Technology Major Project of Inner Mongolia Autonomous Region of China","doi-asserted-by":"publisher","award":["2025KYPT0107"],"award-info":[{"award-number":["2025KYPT0107"]}],"id":[{"id":"10.13039\/501100020788","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004763","name":"Natural Science Foundation of Inner Mongolia Autonomous Region","doi-asserted-by":"publisher","award":["2023MS03046"],"award-info":[{"award-number":["2023MS03046"]}],"id":[{"id":"10.13039\/501100004763","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012659","name":"Foundation for Innovative Research Groups of the National Natural Science Foundation of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012659","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32560552"],"award-info":[{"award-number":["32560552"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journalofdairyscience.org","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.3168\/jds.2026-28314","type":"journal-article","created":{"date-parts":[[2026,7,3]],"date-time":"2026-07-03T23:02:16Z","timestamp":1783119736000},"page":"10354-10375","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":2,"title":["Functional characterization and application of autochthonous lactic acid bacteria from Chinese kefir for improved fermented milk quality"],"prefix":"10.3168","volume":"109","author":[{"given":"Jianan","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunfang","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ran","family":"Gao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tongshu","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weili","family":"Qi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fengmei","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2773-8043","authenticated-orcid":false,"given":"Wenjun","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8791-1269","authenticated-orcid":false,"given":"Lai-Yu","family":"Kwok","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3056-4117","authenticated-orcid":false,"given":"Qiuhua","family":"Bao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1747","reference":[{"key":"10.3168\/jds.2026-28314_bib1","doi-asserted-by":"crossref","first-page":"1057","DOI":"10.3390\/foods10051057","article-title":"Characterization of kefir produced in household conditions: Physicochemical and nutritional profile, and storage stability","volume":"10","author":"Alves","year":"2021","journal-title":"Foods"},{"key":"10.3168\/jds.2026-28314_bib2","doi-asserted-by":"crossref","first-page":"1026","DOI":"10.3390\/foods13071026","article-title":"Nutritional characteristics, health impact, and applications of kefir","volume":"13","author":"Apalowo","year":"2024","journal-title":"Foods"},{"key":"10.3168\/jds.2026-28314_bib3","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2023.1110177","article-title":"Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products","volume":"14","author":"Bengoa","year":"2023","journal-title":"Front. Microbiol."},{"key":"10.3168\/jds.2026-28314_bib4","doi-asserted-by":"crossref","first-page":"552","DOI":"10.3390\/fermentation11100552","article-title":"From raw to fermented: Uncovering the microbial wealth of dairy","volume":"11","author":"Bi\u00e7er","year":"2025","journal-title":"Fermentation (Basel)"},{"key":"10.3168\/jds.2026-28314_bib5","doi-asserted-by":"crossref","first-page":"679","DOI":"10.3390\/fermentation8120679","article-title":"The evolution of fermented milks, from artisanal to industrial products: A critical review","volume":"8","author":"Bintsis","year":"2022","journal-title":"Fermentation (Basel)"},{"key":"10.3168\/jds.2026-28314_bib6","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.110770","article-title":"Quality and shelf life assessment of a new beverage produced from water kefir grains and red pitaya","volume":"140","author":"Bueno","year":"2021","journal-title":"Lebensm. Wiss. Technol."},{"key":"10.3168\/jds.2026-28314_bib7","doi-asserted-by":"crossref","DOI":"10.1016\/j.lfs.2023.121411","article-title":"Therapeutic effects of kefir peptides on adjuvant-induced arthritis in rats through anti-inflammation and downregulation of matrix metalloproteinases","volume":"317","author":"Chuang","year":"2023","journal-title":"Life Sci."},{"key":"10.3168\/jds.2026-28314_bib8","doi-asserted-by":"crossref","DOI":"10.1002\/fsn3.70495","article-title":"A new approach to the use of kefir grain: Potential application as a postbiotic in the production of nonfat yogurt","volume":"13","author":"\u00c7oban","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"10.3168\/jds.2026-28314_bib9","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/j.lwt.2017.07.017","article-title":"Microbial diversity of traditional kefir grains and their role on kefir aroma","volume":"85","author":"Dertli","year":"2017","journal-title":"Lebensm. Wiss. Technol."},{"key":"10.3168\/jds.2026-28314_bib10","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113716","article-title":"Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects","volume":"175","author":"de Souza","year":"2024","journal-title":"Food Res. Int."},{"key":"10.3168\/jds.2026-28314_bib11","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1134\/S0026261722100885","article-title":"Microbiome and metabiotic properties of kefir grains and kefirs based on them","volume":"91","author":"Ding","year":"2022","journal-title":"Microbiology"},{"key":"10.3168\/jds.2026-28314_bib12","doi-asserted-by":"crossref","first-page":"584","DOI":"10.3390\/fermentation11100584","article-title":"Fermentation strategies to improve Argentinian kefir quality: Impact of double fermentation on physicochemical, microbial, and functional properties","volume":"11","author":"Gamba","year":"2025","journal-title":"Fermentation (Basel)"},{"key":"10.3168\/jds.2026-28314_bib13","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1186\/s13395-024-00337-3","article-title":"Metabolic signatures and potential biomarkers of sarcopenia in suburb-dwelling older Chinese: Based on untargeted GC\u2013MS and LC\u2013MS","volume":"14","author":"Han","year":"2024","journal-title":"Skelet. Muscle"},{"key":"10.3168\/jds.2026-28314_bib14","doi-asserted-by":"crossref","first-page":"436","DOI":"10.1016\/j.foodcont.2017.02.033","article-title":"Characterization and antibacterial activity of a novel exopolysaccharide produced by Lactobacillus kefiranofaciens DN1 isolated from kefir","volume":"78","author":"Jeong","year":"2017","journal-title":"Food Control"},{"key":"10.3168\/jds.2026-28314_bib15","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.ijbiomac.2022.01.027","article-title":"Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt","volume":"203","author":"Jia","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"10.3168\/jds.2026-28314_bib16","doi-asserted-by":"crossref","DOI":"10.1016\/j.appet.2023.107078","article-title":"Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference","volume":"192","author":"Kamei","year":"2024","journal-title":"Appetite"},{"key":"10.3168\/jds.2026-28314_bib17","doi-asserted-by":"crossref","first-page":"923","DOI":"10.1016\/j.idairyj.2004.02.010","article-title":"Esters and their biosynthesis in fermented dairy products: A review","volume":"14","author":"Liu","year":"2004","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2026-28314_bib18","doi-asserted-by":"crossref","first-page":"1013","DOI":"10.3390\/foods13071013","article-title":"Evaluation of potential probiotic properties and in vivo safety of lactic acid bacteria and yeast strains isolated from traditional home-made kefir","volume":"13","author":"Maione","year":"2024","journal-title":"Foods"},{"key":"10.3168\/jds.2026-28314_bib19","doi-asserted-by":"crossref","first-page":"2207","DOI":"10.1080\/10408398.2020.1774496","article-title":"Bio-functional properties of probiotic Lactobacillus: Current applications and research perspectives","volume":"61","author":"Minj","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.3168\/jds.2026-28314_bib20","doi-asserted-by":"crossref","DOI":"10.4081\/ijfs.2023.11559","article-title":"Lactic acid bacteria from artisanal raw goat milk cheeses: Technological properties and antimicrobial potential","author":"Nunes Silva","year":"2023","journal-title":"Ital. J. Food Saf."},{"key":"10.3168\/jds.2026-28314_bib21","doi-asserted-by":"crossref","first-page":"2285","DOI":"10.3389\/fmicb.2017.02285","article-title":"Extractive fermentation of lactic acid in lactic acid bacteria cultivation: A review","volume":"8","author":"Othman","year":"2017","journal-title":"Front. Microbiol."},{"key":"10.3168\/jds.2026-28314_bib22","doi-asserted-by":"crossref","first-page":"3565","DOI":"10.3390\/foods11223565","article-title":"Impact of apple pomace powder on the bioactivity, and the sensory and textural characteristics of yogurt","volume":"11","author":"Popescu","year":"2022","journal-title":"Foods"},{"key":"10.3168\/jds.2026-28314_bib23","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139659","article-title":"Tibetan kefir grains fermentation alters physicochemical properties and improves antioxidant activities of Lycium barbarum pulp polysaccharides","volume":"453","author":"Qi","year":"2024","journal-title":"Food Chem."},{"key":"10.3168\/jds.2026-28314_bib24","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1017\/S0954422416000275","article-title":"Milk kefir: Nutritional, microbiological and health benefits","volume":"30","author":"Rosa","year":"2017","journal-title":"Nutr. Res. Rev."},{"key":"10.3168\/jds.2026-28314_bib25","doi-asserted-by":"crossref","first-page":"3261","DOI":"10.1080\/10942912.2023.2280437","article-title":"Nutritional and functional properties of kefir","volume":"26","author":"Saleem","year":"2023","journal-title":"Int. J. Food Prop."},{"key":"10.3168\/jds.2026-28314_bib26","doi-asserted-by":"crossref","first-page":"95","DOI":"10.52547\/fsct.18.117.95","article-title":"The effect of Dunaliella salina on physicochemical and sensory properties of yogurt","volume":"18","author":"Salehi","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"10.3168\/jds.2026-28314_bib27","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2022.107740","article-title":"Effect of hyaluronic acid on milk properties: Rheology, protein stability, acid and rennet gelation properties","volume":"131","author":"Sutariya","year":"2022","journal-title":"Food Hydrocoll."},{"key":"10.3168\/jds.2026-28314_bib28","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2023.104194","article-title":"Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation","volume":"141","author":"Tian","year":"2023","journal-title":"Trends Food Sci. Technol."},{"key":"10.3168\/jds.2026-28314_bib29","doi-asserted-by":"crossref","first-page":"135","DOI":"10.3390\/fermentation8030135","article-title":"From milk kefir to water kefir: Assessment of fermentation processes, microbial changes and evaluation of the produced beverages","volume":"8","author":"Tzavaras","year":"2022","journal-title":"Fermentation (Basel)"},{"key":"10.3168\/jds.2026-28314_bib30","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1111\/jfpp.17073","article-title":"Isolation and screening of high-quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter","volume":"46","author":"Wang","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"10.3168\/jds.2026-28314_bib31","doi-asserted-by":"crossref","first-page":"12","DOI":"10.3390\/foods11010012","article-title":"The microbial diversity and biofilm-forming characteristic of two traditional Tibetan kefir grains","volume":"11","author":"Wang","year":"2022","journal-title":"Foods"},{"key":"10.3168\/jds.2026-28314_bib32","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2022.1107092","article-title":"Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt","volume":"13","author":"Xiao","year":"2023","journal-title":"Front. Microbiol."},{"key":"10.3168\/jds.2026-28314_bib33","doi-asserted-by":"crossref","first-page":"3833","DOI":"10.3390\/foods11233833","article-title":"Impact of different frozen dough technology on the quality and gluten structure of steamed buns","volume":"11","author":"Yang","year":"2022","journal-title":"Foods"},{"key":"10.3168\/jds.2026-28314_bib34","doi-asserted-by":"crossref","first-page":"3176","DOI":"10.1007\/s11694-024-02394-0","article-title":"Effect of spreading time on the taste quality of steamed green tea based on e-tongue evaluation and chemometric statistical analysis","volume":"18","author":"Yang","year":"2024","journal-title":"J. Food Meas. Charact."},{"key":"10.3168\/jds.2026-28314_bib35","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145609","article-title":"Formation of leucine derivatives in fermented milk products: A study on kefir and yoghurt processing","volume":"492","author":"Y\u0131lmaz","year":"2025","journal-title":"Food Chem."},{"key":"10.3168\/jds.2026-28314_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2023.100832","article-title":"Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure","volume":"19","author":"Zhao","year":"2023","journal-title":"Food Chem. X"}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030226030614?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030226030614?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T21:13:39Z","timestamp":1790802819000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030226030614"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":36,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["S0022030226030614"],"URL":"https:\/\/doi.org\/10.3168\/jds.2026-28314","relation":{},"ISSN":["0022-0302"],"issn-type":[{"value":"0022-0302","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Functional characterization and application of autochthonous lactic acid bacteria from Chinese kefir for improved fermented milk quality","name":"articletitle","label":"Article Title"},{"value":"Journal of Dairy Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.3168\/jds.2026-28314","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors.","name":"copyright","label":"Copyright"}]}}