Description
Kefir fermentation is a microbially driven process that converts lactose or plant sugars into lactic acid, ethanol, CO₂, and kefiran polysaccharide, forming a gelled, probiotic-rich beverage.
Technical
During fermentation, lactic acid bacteria (e.g., Lactobacillus kefiranofaciens, Lactobacillus kefiri) reduce lactose to lactic acid, while yeasts such as Saccharomyces and Kluyveromyces produce ethanol and CO₂. Acetic acid bacteria contribute to flavor by oxidizing ethanol to acetic acid. The combined activity lowers pH to 4.3–4.6, causing casein or plant protein aggregation and the synthesis of kefiran, a viscous polysaccharide that enhances texture and provides a probiotic matrix.
Science
Primary Reaction
Fermentation of lactose or plant sugars by lactic acid bacteria, acetic acid bacteria, and yeasts producing lactic acid, ethanol, CO₂, and kefiran polysaccharide
Sensory Profile
Aroma ()