What You Need to Know
The process relies on a symbiotic consortium of lactic acid bacteria and yeasts that convert lactose via the Embden–Meyerhof–Parnas pathway to lactic acid, while heterofermentative pathways generate ethanol and CO₂. Yeasts contribute to CO₂ production and mild alcohol content (~0.5–1 % vol), and the polysaccharide kefiran (~10 kDa) thickens the beverage, creating a creamy texture.
The Science
Primary Reaction
Homofermentative lactate production via the Embden–Meyerhof–Parnas pathway with heterofermentative side reactions producing ethanol and CO₂