What You Need to Know
During fermentation, lactic acid bacteria such as Lactobacillus kefiranofaciens reduce lactose to lactic acid, while yeasts like Saccharomyces cerevisiae metabolize sugars to ethanol and CO₂. The simultaneous production of kefiran polysaccharide increases viscosity, and the acidic environment (pH 4.5–4.8) suppresses spoilage organisms. The process also generates bioactive peptides, vitamins B₁₂ and K₂, and short‑chain fatty acids that contribute to health benefits.
The Science
Primary Reaction
Lactose + plant sugars → lactic acid + ethanol + CO₂