Types of microorganisms in kefir:
1. Milk kefir
2. Water kefir
3. Coconut milk kefir
4. Fruit kefir
5. Vegetables kefir
6. Tea kefir
7. Soy milk kefir
8. Almond milk kefir
9. Cashew milk kefir
10. Oat milk kefir
11. Nutritional yeast kefir
12. Rice milk kefir
13. Juice kefir
14. Seed-based kefir
15. Herbal kefir
Types of microorganisms in kefir:
1. Lactic acid bacteria (LAB): Lactobacillus species, Streptococcus species, Leuconostoc species, etc.
2. Acetic acid bacteria: Acetobacter species, Gluconobacter species, etc.
3. Yeasts: Saccharomyces species, Candida species, Kluyveromyces species, etc.
4. Lactic acid-producing bacteria (LAB): Lactococcus species, Pediococcus species, etc.
5. Yeasts: Brettanomyces species, Zygosaccharomyces species, etc.
6. Other bacteria: Acetobacterium species, Bifidobacterium species, etc.
Species or sub species/strain of kefir
There are various species and strains of microorganisms present in kefir. Some commonly found species or subspecies/strains include:
1. Lactobacillus kefiranofaciens
2. Lactobacillus kefiri
3. Lactobacillus acidophilus
4. Lactobacillus paracasei
5. Lactobacillus plantarum
6. Lactobacillus casei
7. Lactobacillus delbrueckii subsp. bulgaricus
8. Streptococcus thermophilus
9. Saccharomyces cerevisiae
10. Kluyveromyces marxianus
11. Candida kefyr
12. Candida milleri
13. Acetobacter species
14. Leuconostoc species
15. Bifidobacterium species
Please note that the composition of microorganisms in kefir can vary depending on the specific type, region, and manufacturing process.
Types of microorganisms found in milk kefir
The types of microorganisms commonly found in milk kefir include:
1. Lactobacillus species: such as Lactobacillus kefiranofaciens, Lactobacillus kefiri, Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, etc.
2. Streptococcus species: mainly Streptococcus thermophilus, which is commonly used as a starter culture in milk fermentation.
3. Yeasts: such as Saccharomyces cerevisiae, Kluyveromyces marxianus, Candida kefyr, Candida milleri, etc.
4. Other bacteria: including Acetobacter species and Leuconostoc species. These bacteria contribute to the fermentation process and the formation of kefir grains.
It is important to note that the composition of microorganisms in milk kefir can vary depending on various factors like the specific strains used, fermentation conditions, and the origin of the kefir grains.