Foodinfo Online FSTA Reports -->13 November 2003
Water kefir grains are a unique starter culture community commonly used to produce home-made sparkling acidic beverages with low-alcohol content.
The microflora of water kefir: a glance by scanning electron microscopy.
Neve, H.; Heller, K. J.
Inst. for Microbiol., Fed. Dairy Res. Cent., PO Box 6069, D-24121 Kiel, Germany
Kieler Milchwirtschaftliche Forschungsberichte 54 (4) 337–349
English with French, German summaries
Water kefir grains comprise a unique starter culture community used for production of home-made sparkling acidic beverages. Composition of water kefir grains obtained from a private household and preserved in the laboratory for several years was investigated by SEM. A complex and tightly packed biofilm was observed on the exterior of the grains, while the interior mainly comprised unstructured (dextran) material. Microflora was dominated by lemon-shaped or long filamentous yeast cells growing in close association with bacterial cocci and short or long rod shaped bacteria (lactobacilli, responsible for polymer production). Cocci grew preferentially on the surfaces of the yeast cells, while the rod-shaped bacteria were mainly found between the yeast cells. Results are discussed in relation to microflora of dairy kefir grains.
Alcoholic and non-alcoholic beverages
KW: BEVERAGES; ELECTRON MICROSCOPY; FERMENTED MILK; KEFIR GRAINS; MICROFLORA; MICROORGANISMS; SEM; STRUCTURE