Description
Kefir grain milk fermentation is a mixed lactic acid fermentation conducted at 20–25 °C for 24–48 h, producing lactic acid, kefiran polysaccharide, and volatile flavor compounds.
Technical
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.
Science
Primary Reaction
Homofermentative lactate production via the Embden–Meyerhof–Parnas pathway with heterofermentative side reactions producing ethanol and CO₂
Sensory Profile
Aroma ()
Origin & History
Civilization
Caucasian peoples (Armenian, Georgian, Azerbaijani)