The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y

This manuscript studied the microbial composition of kefir grains (TKG-Y) produced by Tibetan herders and screened out S. warneri KYS-164, which can produce bacteriocin-like inhibitory substances (BLIS), and demonstrated the potential of this strain in dairy fermentation.