Microbiological and chemical changes during two-phase fermentation of kefir

Kefir is a fermented dairy product with the increasing interest for commercial production due to its benefits to human health. It is produced by the combination of alcoholic and lactic fermentation caused by the activity of kefir grains microbiota. Microbiological and chemical changes during the fermentation are driven by the activity of lactic acid bacteria and yeasts present in kefir grains. This paper describes the changes which occur during...