Kefir Grains


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Kefir Grains

 

the leavening used to make kefir from cow’s milk. In the dry state kefir grains, which are about the size of a hazelnut, are golden yellow, irregularly shaped, and bumpy; When placed in milk, they swell to two to five times their size. Kefir grains are native to the Caucasus, where they were used in ancient times as a leavening agent since they are a natural community of microorganisms. Kefir grains are composed of casein and several microorganisms, including Streptococcus lactis, which ferments the lactose to form lactic acid; Streptobacterium plantarum, which gives the kefir the required consistency and taste; and Torulopsis kefir, which ferments the lactose to form ethyl alcohol and carbon dioxide.

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Fermented milk produced by kefir grains contains yeast and lactobacilli [16,17,18].
Chen Z, Shi J, Yang X, Nan B, Liu Y, Wang Z (2015) Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation.
Add a couple of tablespoons of water kefir grains (which is the typical starter amount) to a sugar/spring water solution (I use a 1/2-cup white sugar and a quart of spring water) and let it sit for a day or two.
Kefir preparation: Kefir grains were provided from the Islamic Azad University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology.
Exopolysaccharides produced by lactic acid bacteria of kefir grains.
The milk kefir grains are sometimes called "Tibetan milk mushrooms" and water kefir grains are also known as "Japanese water crystals.
The drink is also easy and inexpensive to make at home by adding kefir grains from online retailers to cow's or goat's milk.
Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.
Kefir grains consist of a polysaccharide gel embedding LAB and yeasts (99, 100).
Water kefir grains are similar to dairy kefir grains, but are not interchangeable.