COMPOSITION OF MILK KEFIR GRAINS: BACTERIA & YEASTS
Kefir is a thick, sour, and sometimes slightly spritzy fermented milk drink produced through the action of the bacteria and fungi within kefir ‘grains’, a classic example of a SCOBY (Symbiotic Community of Bacteria and Yeasts). The make-up of kefir grains can vary depending on the culturing location and culturing conditions.To know composition of milk kefir read below .
This means the composition of bacteria and yeasts can be highly variable in batches of kefir cultured in different places by different people.
The following is a list of bacteria and yeast strains found to comprise kefir grains. The strains listed may include numerous subspecies and variants.The microbial composition may vary according to kefir origin, the substrate used in the fermentation process and the culture maintenance methods.There is a symbiotic relation between the microorganisms present in kefir grains, wherein the bacteria and yeast survive and share their bioproducts as power sources and microbial growth factors. This microorganism association is responsible for lactic and alcoholic fermentation.
BACTERIA STRAINS COMMON TO MILK KEFIR GRAINS
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. delbrueckii
Lactobacillus delbrueckii subsp. lactis
Lactobacillus keﬁranofaciens subsp. keﬁranofaciens
Lactobacillus paracasei subsp. paracasei
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Leuconostoc mesenteroides subsp. cremoris
Leuconostoc mesenteroides subsp. dextranicum
Leuconostoc mesenteroides subsp. mesenteroides
YEAST STRAINS COMMON TO MILK KEFIR GRAINS
Please note that this list is for general informational purposes only. Indiaweightlosskefir.com does not test individual batches of kefir grains for yeast and bacteria content; therefore we cannot make any guarantees as to the exact probiotic makeup of our kefir grains.