Lactic acid bacteria and yeasts in kefir grains and kefir made from them

  • E Simova
  • D Beshkova
  • A Angelov
  • Ts Hristozova
  • G Frengova
  • Z Spasov

DOI: 10.1038/sj/jim/7000186

Cite this article as:
Simova, E., Beshkova, D., Angelov, A. et al. J Ind Microbiol Biotech (2002) 28: 1. doi:10.1038/sj/jim/7000186

In an investigation of the changes in the microflora along the pathway: kefir grains (A)→kefir made from kefir grains (B)→kefir made from kefir as inoculum (C), the following species of lactic acid bacteria (83–90%) of the microbial count in the grains) were identified: Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus casei subsp. pseudoplantarum and Lactobacillus brevis. Yeasts (10–17%) identified were Kluyveromyces marxianus var. lactis, Saccharomyces cerevisiae, Candida inconspicua and Candida maris. In the microbial population of kefir grains and kefir made from them the homofermentative lactic streptococci (52–65% and 79–86%, respectively) predominated. Within the group of lactobacilli, the homofermentative thermophilic species L. delbrueckii subsp. bulgaricus and L. helveticus (70–87% of the isolated bacilli) predominated. Along the pathway A→B→C, the streptococcal proportion in the total kefir microflora increased by 26–30% whereas the lactobacilli decreased by 13–23%. K. marxianus var. lactis was permanently present in kefir grains and kefirs, whereas the dominant lactose-negative yeast in the total yeast flora of the kefir grains dramatically decreased in kefir C. Journal of Industrial Microbiology & Biotechnology (2002) 28, 1–6 DOI: 10.1038/sj/jim/7000186

Keywords: kefir grains; kefir; lactic acid bacteria; yeasts; identification; composition 

Copyright information

© Society for Industrial Microbiology 2002

Authors and Affiliations

  • E Simova
    • 1
  • D Beshkova
    • 1
  • A Angelov
    • 2
  • Ts Hristozova
    • 1
  • G Frengova
    • 1
  • Z Spasov
    • 3
  1. 1.Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, 26 Maritza Boulevard, 4002 Plovdiv, BulgariaBG
  2. 2.Higher Institute of Food and Flavour Industries, 26 Maritza Boulevard, 4002 Plovdiv, BulgariaBG
  3. 3.ELBY Center of Research, Development and Production, 44-A Lagera Boulevard, 1612 Sofia, BulgariaBG

Personalised recommendations