Properties of the microorganisms isolated from kefir grains

For traditional kefir production starter culture prepared on kefir grains is applied. This is symbiosis formed at mutual prolong growth of lactobacteria, yeasts, ascetic and aroma forming bacteria. Kefir grains microorganisms behave like a single organism: they grow together, multiply and transfer their structure and properties to next generation of grains. However composition of kefir grains greatly depends on place of origin and differs by composition in various geographical regions.
The authors of the article isolated and investigated microflora of kefir grains that are traditionally used in two regions of the North Osetiya. Attention was paid mainly to most technological strains of bacteria and yeast.

Kefir grains, symbiosis, microflora, yeast