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 strains can vary according to where they have been cultured over periods of time, resulting in a highly variable community of lactic acid bacteria and yeasts.
This is a list of the specific set of active bacteria and yeast generally known to comprise the milk kefir culture in live grains. The strains listed may include numerous subspecies and variants. The total number of strains of bacteria and yeasts in any kefir culture may number in the hundreds!
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 to the exact probiotic makeup any particular set of milk kefir grains sold on our website.
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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