Characterisation of the microbial population at different stages of Kefir production and Kefir grain mass cultivation

By R. Witthuhn, T. Schoeman, T. J. Britz. 2005

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Microorganisms with Claimed Probiotic Properties: An Overview of Recent Literature (2014, background): “Saccharomyces yeasts also form symbiotic matrices with bacteria to form kefir [54] and are sometimes a component of kombucha [55].”
Microbiological Exploration of Different Types of Kefir Grains (2016, background): “Kefir grains can inhibit the development of undesirable and pathogenic microorganisms, since the microbes contained in grains are capable of producing lactic and acetic acids, ethanol, peptides (bacteriocins), and other biologically active components [12].”
A review: chemical, microbiological and nutritional characteristics of kefir (2015, background): “…rhamnosus, Lb. fructivorans, Lb. hilgardii (Delfederico et al., 2006); Lb. paracasei (Magalhaes et al., 2011a); Lb. fermentum (Garbers et al., 2004; Witthuhn et al., 2005); Lb. crispatus, Lb. gallinarum (Garbers et al., 2004); Lb. reuteri, Bifidobacterium bifidum (Kok-Tas et al., 2012); Lb.…”