Description
A dynamic microbial ecosystem producing probiotic-rich fermented dairy through symbiotic bacterial-yeast interactions.
Technical
Involves lactic acid bacteria (Lactobacillus kefiranofaciens), acetic acid bacteria (Acetobacter), and yeasts (Kluyveromyces marxianus) embedded in a polysaccharide kefiran matrix. Key reactions include lactose hydrolysis (β-galactosidase), alcoholic fermentation, and acetate production.
Culinary Significance
Creates a self-carbonating drink with yogurt-like viscosity and complex sourness. Used traditionally as a digestive aid and modernly in smoothies, cheese-making, and baking substitutions.
Science
Primary Reaction
Simultaneous lactic acid fermentation and alcoholic fermentation
Parameters
Temperature
°C to °C range
Below 18°C slows LAB; above 25°C favors yeasts
Time
24h
18h – 48h
Equipment