Composition of Milk Kefir Grains: Bacteria & Yeasts
Milk kefir grains are a combination of live bacteria and yeasts that exist in a symbiotic matrix on a surface of a complex polysaccharide with a casein core. Kefir grain make-up can vary depending on culturing location and conditions, resulting in a highly variable community of lactic acid bacteria and yeasts.
Following is a list of bacteria and yeast strains found to comprise kefir grains from different regions and through 2 different scientific studies.* The strains listed may include numerous subspecies and variants.
Please note: this list is for general informational purposes only. We do not test individual batches of milk kefir grains for yeast and bacteria content; therefore we cannot make any guarantees as to the exact probiotic makeup of our milk kefir grains.
Bacteria Strains Common to Milk Kefir Grains
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. delbrueckii
Lactobacillus delbrueckii subsp. lactis
Lactobacillus keﬁranofaciens subsp. keﬁranofaciens
Lactobacillus paracasei subsp. paracasei
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Leuconostoc mesenteroides subsp. cremoris
Leuconostoc mesenteroides subsp. dextranicum
Leuconostoc mesenteroides subsp. mesenteroides
Pseudomonas putidaStreptococcus thermophilus
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|The Art of Fermentation|