Researchers studied bacteria found in two popular fermented drinks—kefir and nabeez—to see if they could work as probiotics (helpful bacteria for your digestive system). They tested different strains of bacteria from these traditional beverages and found that certain types could survive the harsh environment of your stomach and intestines, fight off harmful bacteria, and help lower cholesterol. One particular strain from nabeez showed the most promise for being developed into a probiotic supplement. This research suggests that traditional fermented foods might contain natural bacteria that could support gut health.

The Quick Take

  • What they studied: Can bacteria naturally found in kefir and nabeez (traditional fermented drinks) be used as probiotics to improve gut health?
  • Who participated: The study didn’t involve people—researchers isolated and tested bacteria from three types of fermented beverages: milk kefir, water kefir, and nabeez (a Middle Eastern fermented drink).
  • Key finding: Scientists identified nine bacterial strains that showed promise as probiotics. One strain called L. lactis NPL1428Nb stood out as the best candidate because it could survive stomach acid, resist bile, fight harmful bacteria, and stick to gut walls.
  • What it means for you: This research suggests that traditional fermented drinks contain natural bacteria that may help your digestive system. However, these findings are early-stage laboratory results—more human studies are needed before these bacteria can be recommended as supplements.

The Research Details

Researchers made kefir and nabeez using traditional recipes and then isolated bacteria from these drinks using standard laboratory culturing methods. They tested nine different bacterial strains to see if they had probiotic qualities. The testing included checking if the bacteria could survive stomach acid and bile (digestive fluids), fight off harmful food-borne bacteria, produce protective substances, and stick to intestinal walls. They used computer analysis to compare which strain performed best overall.

This approach is like testing ingredients before deciding which ones to use in a recipe. The researchers wanted to understand which bacteria from these traditional drinks had the best chance of surviving the journey through your digestive system and providing health benefits.

Testing bacteria in the laboratory first is important because it helps scientists identify the most promising candidates before spending time and money on human studies. By understanding how these bacteria behave in conditions that mimic your stomach and intestines, researchers can predict which ones might actually work as probiotics in real people.

This study used established scientific methods to isolate and test bacteria. The researchers tested multiple strains and used statistical analysis to identify the best performer. However, this is laboratory research only—the bacteria haven’t been tested in people yet. The study also didn’t specify exactly how many bacterial samples were tested, which would help readers understand the scope of the work.

What the Results Show

Scientists identified nine bacterial strains with probiotic potential: three strains of Enterococcus durans, three strains of Enterococcus faecium, and three strains of Lactococcus lactis. All nine strains showed the ability to fight off harmful bacteria that cause food poisoning.

When tested in conditions mimicking your stomach and intestines, the bacteria from milk kefir and nabeez performed particularly well. They could tolerate strong stomach acid and bile salts—two major challenges any probiotic must overcome to reach your intestines intact.

All strains produced antioxidants (substances that protect cells from damage) and made a protective coating called biofilm. The bacteria also showed an ability to lower cholesterol levels in laboratory tests. The bacteria from milk kefir and nabeez were especially good at sticking to intestinal walls and forming biofilms, which helps them stay in your gut.

The bacteria produced exopolysaccharides, which are sticky substances that help them survive harsh conditions and stick to your gut lining. All strains were sensitive to lysozyme and phenol (natural antimicrobial compounds), which is actually a good safety sign. The bacteria also showed bile salt hydrolase activity, meaning they could break down bile salts—a helpful function for digestive health.

This research builds on existing knowledge that fermented foods contain beneficial bacteria. Previous studies have shown that kefir and nabeez have health benefits, but this is one of the first detailed studies identifying and testing specific bacterial strains from these traditional beverages. The findings align with what scientists already know about how probiotics should behave—surviving stomach acid, fighting harmful bacteria, and sticking to gut walls.

This study only tested bacteria in laboratory conditions, not in actual human bodies. The results show potential, but human studies are needed to confirm these bacteria actually provide health benefits. The study didn’t test how long these bacteria survive in the intestines or whether they actually improve health markers in people. Additionally, the exact number of bacterial samples tested wasn’t clearly specified, making it harder to assess how thorough the screening was.

The Bottom Line

Based on this laboratory research, traditional fermented beverages like kefir and nabeez appear to contain bacteria with probiotic potential. However, these findings are preliminary. Confidence level: Low to Moderate. More human studies are needed before these specific bacterial strains can be recommended as supplements. If you’re interested in probiotics, consuming traditional fermented foods like kefir and nabeez may be beneficial, but talk to your doctor before taking any probiotic supplements.

This research is most relevant to people interested in natural probiotics, food scientists developing probiotic products, and anyone curious about the health benefits of fermented foods. People with digestive issues, compromised immune systems, or those taking antibiotics should consult their doctor before trying new probiotics. This research doesn’t yet apply to specific health conditions.

If these bacteria were developed into a probiotic product, benefits would likely take weeks to months to appear, similar to other probiotics. Laboratory research typically takes 3-5 years before human trials begin, so it could be several years before products containing these specific strains become available.

Want to Apply This Research?

  • Track daily consumption of fermented foods (kefir, nabeez, yogurt, sauerkraut) and note any changes in digestive comfort, energy levels, or bloating over 4-week periods.
  • Add one serving of traditionally fermented kefir or nabeez to your daily routine and monitor how you feel. Start with small amounts if you’re new to fermented foods.
  • Keep a weekly log of digestive symptoms, energy levels, and overall wellness. Take photos or notes of any changes. Compare results month-to-month to identify patterns related to fermented food consumption.

This research describes laboratory findings only and has not been tested in humans. These results do not constitute medical advice or recommendations for treating any health condition. Before consuming fermented beverages or probiotic supplements, especially if you have digestive disorders, a weakened immune system, or are taking medications, consult with your healthcare provider. Fermented foods may not be suitable for everyone. This study is preliminary research and should not replace professional medical guidance.