Description
Traditional kefir grain propagation is a biological fermentation that multiplies symbiotic grains while converting lactose into lactic acid, ethanol, and CO₂.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus kefiranofaciens reduce lactose to lactic acid, lowering pH to 4.3–4.6, while yeasts produce small amounts of ethanol and CO₂. The exopolysaccharide kefiran is secreted, stabilizing the grain matrix and contributing to viscosity. Volatile compounds like diacetyl and acetaldehyde develop, imparting buttery and fruity notes.
Science
Primary Reaction
lactose → lactic acid + ethanol + CO₂
Sensory Profile
Aroma ()
nuttyearthyyeastysweetacidicbutteryfruitymilkyfermentedslightly alcoholic