Biçer, YusufTelli, Arife EzgiSönmez, GoncaTurkal, GamzeTelli, NihatUçar, Gürkan2021-12-132021-12-1320211364-727X1471-0307https://doi.org/10.1111/1471-0307.12789https://hdl.handle.net/20.500.13091/261The current study aimed to determine the bacterial microbiota of five commercial and one traditional kefir beverages consumed in Turkey. In all samples, Firmicutes (93.66%-99.98%) were the most abundant filum. Actinobacteria were detected (6.19%) in one commercial sample, and Proteobacteria were detected (5.91%) in the traditional kefir beverage. The dominant family in all commercial kefir beverages was Streptococcaceae (89.12-99.83%), and the most common genus was Lactococcus in three samples and Streptococcus in the other two samples. However, Lactobacillaceae (36.68%) and Streptococcaceae (36.68%) were dominant in traditional kefir. Lactococcus, Streptococcus and Enterococcus were common in all samples.eninfo:eu-repo/semantics/closedAccessCommercial KefirTraditional KefirMicrobiotaMetagenomic Analysis16s RrnaGrainsCommunityDiversityArticle10.1111/1471-0307.127892-s2.0-85106227010