Description
Kefir grain fermentation is a biological process where lactic acid bacteria and yeasts convert lactose or sucrose into lactic acid, ethanol, CO₂, and kefiran, producing a tangy, effervescent beverage.
Technical
During fermentation, Lactobacillus species reduce lactose to lactic acid, lowering pH to ~4.5 and inhibiting spoilage organisms. Yeasts metabolize residual sugars to ethanol and CO₂, creating effervescence. The polysaccharide kefiran is secreted by the consortium, contributing to viscosity and texture.
Science
Primary Reaction
Fermentation of lactose (milk) or sucrose (water) by lactic acid bacteria and yeasts producing lactic acid, ethanol, CO₂, and kefiran
Sensory Profile
Aroma ()
fruityacidicyeastysweetbubbly
Origin & History
Civilization
Caucasus peoples
Era