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

Kefir is a fermented milk that is produced by adding Kefir grains, consisting of bacteria and yeasts, to milk. The aim of this study was to determine the microbial population at different stages of traditional Kefir production and Kefir grain mass cultivation. Seven different selective growth media, morphological and biochemical characteristics were used for the isolation and identification of the microbes. The microbial numbers during Kefir...