What You Need to Know
Lactic acid bacteria (e.g., Lactobacillus spp.) hydrolyze lactose to glucose and galactose, then ferment these sugars to lactic acid, lowering pH to 4.5–4.8. Concurrently, yeasts (e.g., Saccharomyces spp.) metabolize residual sugars to ethanol and CO₂, imparting mild effervescence. The symbiotic culture also synthesizes B‑group vitamins and the exopolysaccharide kefiran, enhancing texture and health benefits.
Steps
- 1.
Ayran (fermented yogurt drink) (Turkey): Provides the characteristic tang and effervescence
- 2.
Kefir cheese (Çökelek) (Anatolia): Extended fermentation creates the dense curd structure
- 3.
Kefir-based marinades (Caucasus region): Enzymatic tenderization of meats through fermentation
The Science
Primary Reaction
Lactose → lactic acid + ethanol + CO₂ (via lactic acid bacteria and yeasts)