Dinamarca, AlejandroAlejandroDinamarcaKaroll González-PizarroRebeca AhumadaIbacache, ClaudiaClaudiaIbacacheCatherine Putonti2025-12-082025-12-082020-07-0110.1128/mra.00611-202-s2.0-85089850162https://cris-uv-2.scimago.es/handle/123456789/7946WOS:000569218100010Kefir is an ancestral food produced using microbial consortia whose composition varies depending on the geographical origin and the substrate used for fermentation. This dairy beverage is considered a probiotic food, and its consumption has been associated with several health benefits. This report describes the isolation of bacterial strains from Chilean kefir.enacceso abiertoGeneticsImmunology And MicrobiologyMicrobiologyMolecular Biologyarticle