Kefir: Fermented Milk from Various Microorganisms

Abstract

Kefir is fermented milk drink produced by a mixture of lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc, Acetobacter and Streptococcus spp.) and yeasts (Kluyveromyces, Candida, Torulopsis and Saccharomyces sp.) that produces slimy white or yellow-white grains. The most microorganisms in this are non-pathogenic bacteria, especially Lactobacillus sp. and yeast. During the fermentation, both of microorganisms can provide several of compounds. Thus, kefir is enriched with lactic acid, vitamin, amino acid, carbon dioxide, acetonin, alcohol and essential oil which have shown to be healthful benefits. In addition, kefir can improve digestive balance and enhance of immune system.