Description
Kefir fermentation is a symbiotic microbial process that converts lactose and plant sugars into lactic acid, ethanol, and CO₂, producing a probiotic beverage with characteristic viscosity and acidity.
Technical
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.
Science
Primary Reaction
Lactose + plant sugars → lactic acid + ethanol + CO₂
Sensory Profile
Aroma ()
Origin & History
Civilization