Kefir

From Wikipedia, the free encyclopedia

Kefir, keefir, or kephir (/kfir/ k-FEER),[1][2]

alternatively milk kefir, or blgaros, is a fermented milk
drink made with kefir "grains" (a yeast/bacterial
fermentation starter) and has its origins in the north

Kefir

Caucasus Mountains.[3] It is prepared by inoculating cow,

goat, or sheep milk with kefir grains.[4] Traditional kefir
was made in skin bags that were hung near a doorway; the
bag would be knocked by anyone passing through the
doorway to help keep the milk and kefir grains well
mixed.[5]

Contents
1 Etymology

Alternative milk kefir, blgaros

names

2 Overview
3 Nutrition

Main
ingredients

3.1 Nutritional composition

3.2 Probiotics
4 Research
5 Production
6 Milk types
7 Consumption
8 Culinary uses
9 Possible origin of kefir grains
10 See also
10.1 Other fermented dairy products
10.2 Other fermented beverages
11 References
12 Further reading
13 External links

milk, kefir grains (bacteria, salt,

yeasts, proteins, lipids, sugar)

Cookbook: Kefir

Media: Kefir

Etymology
The word kefir, existing in the Russian language since at least 1884,[6] is probably of North Caucasian
origin,[7] although some sources see a connection to Turkic kpr (foam).[7] Kefir has become the most
commonly used term, but may be known by other names in different geographic regions.

Overview
Traditional kefir is fermented at ambient temperatures, generally
overnight. Fermentation of the lactose yields a sour, carbonated,
slightly alcoholic beverage, with a consistency and taste similar
to thin yogurt.[8]

Kefir grains, a symbiotic culture of bacteria

and yeasts

The kefir grains initiating the fermentation are a combination of

lactic acid bacteria and yeasts in a matrix of proteins, lipids, and
sugars, and this symbiotic matrix, (or SCOBY) forms "grains"
that resemble cauliflower. For this reason, a complex and highly
variable community of lactic acid bacteria and yeasts can be
found in these grains although some predominate; Lactobacillus
species are always present.[3] Even successive batches of kefir
may differ due to factors such as the kefir grains rising out of the

milk while fermenting, or curds forming around the grains, as well as room temperature.[9]
Kefir grains contain a water-soluble polysaccharide known as kefiran, which imparts a creamy texture and
feeling in the mouth. The grains range in color from white (the acceptable color of healthy grains), to
yellow; the latter is the outcome of leaving the grains in the same milk during fermentation for longer than
the optimal 24-hour period, and continually doing so over many batches. Grains may grow to the size of
walnuts, and in some cases larger.
The composition of kefir depends greatly on the type of milk that was fermented, including the
concentration of vitamin B12.
During fermentation, changes in composition of nutrients and other ingredients occur. Lactose, the sugar
present in milk, is broken down mostly to lactic acid (25%) by the lactic acid bacteria, which results in
acidification of the product.[3] Propionibacteria further break down some of the lactic acid into propionic
acid (these bacteria also carry out the same fermentation in Swiss cheese). A portion of lactose is converted
to Kefiran, which is indigestible by gastric digestion. Other substances that contribute to the flavor of kefir
are pyruvic acid, acetic acid, diacetyl and acetoin (both of which contribute a "buttery" flavor), citric acid,
acetaldehyde and amino acids resulting from protein breakdown.[10]
The slow-acting yeasts, late in the fermentation process, break lactose down into ethanol and carbon dioxide.
Depending on the process, ethanol concentration can be as high as 12% (achieved by small-scale dairies
early in the 20th century), with the kefir having a bubbly appearance and carbonated taste. Most modern
processes, which use shorter fermentation times, result in much lower ethanol concentrations of 0.20.3%.

As a result of the fermentation, very little lactose remains in kefir. People with lactose intolerance are able to
tolerate kefir, provided the number of live bacteria present in this beverage consumed is high enough (i.e.,
fermentation has proceeded for adequate time). It has also been shown that fermented milk products have a
slower transit time than milk, which may further improve lactose digestion.[11]
For the preparation of the present factory-produced kefir, the so-called kefir mild, kefir grains are no longer
used, but a precise composed mixture of different bacteria and yeast, allowing the flavor to be kept constant.
Variations that thrive in various other liquids exist, and they vary
markedly from kefir in both appearance and microbial composition.
Water kefir (or tibicos) is grown in water with sugar (sometimes with
added dry fruit such as figs, and lemon juice) for a day or more at
room temperature.

Nutrition
Nutritional composition

Kefir preparation

Kefir products contain nutrients in varying amounts from negligible

to significant content, including dietary minerals, vitamins, essential amino acids, and conjugated linoleic
acid,[12] in amounts similar to unfermented cow, goat or sheep milk.[13] Kefir is composed mainly of water
and by-products of the fermentation process, including carbon dioxide and ethanol.[14]
Typical of milk, several dietary minerals are found in kefir, such as calcium, iron, phosphorus, magnesium,
potassium, sodium, copper, molybdenum, manganese, and zinc in amounts that have not been standardized
to a reputable nutrient database.[14] Also similar to milk,[13] kefir contains vitamins in variable amounts,
including vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6
(pyridoxine), vitamin B9 (folic acid), vitamin B12 (cyanocobalamin), vitamin C, vitamin D, and vitamin
E.[14] Essential amino acids found in kefir include methionine, cysteine, tryptophan, phenylalanine, tyrosine,
leucine, isoleucine, threonine, lysine, and valine,[14] as for any milk product.[13]

Probiotics
Several varieties of probiotic bacteria are found in kefir products such as Lactobacillus acidophilus,
Bifidobacterium bifidum, Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus,
Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, and Leuconostoc
species.[3][12][15] The significance of probiotic content to nutrition or health remains unproven.[16][17]
Lactobacilli in kefir may exist in concentrations varying from approximately 1 million-1 billion colonyforming units per milliliter and are the bacteria responsible for the synthesis of the polysaccharide kefiran.[4]
In addition to bacteria, kefir often contains strains of yeast that can metabolize lactose, such as
Kluyveromyces marxianus and Kluyveromyces lactis, as well as strains of yeast that do not metabolize
lactose, including Saccharomyces cerevisiae, Torulaspora delbrueckii, and Kazachstania unispora;[3]
however, the nutritional significance of these strains is unknown.

Research

A 2003 study found that consumption of the polysaccharide kefiran by human adults with lactose intolerance
led to a significant decrease in flatulence.[12]

Production
Production of traditional kefir requires a starter community of kefir
grains which are added to the liquid one wishes to ferment.
The traditional, or artisanal method of making kefir is achieved by
directly adding kefir grains (210%) to milk in a sealed goatskin
leather bag, which is traditionally agitated one or more times a day.
Today the leather bag is replaced with a suitable non corrosive
container such as a glass jar. It is not filled to capacity, allowing
room for some expansion as the carbon dioxide gas produced causes
the liquid level to rise. If the container is not light proof it should be
stored in the dark to prevent degradation of light sensitive vitamins.
After a period of fermentation lasting around 24 hours, ideally at 20
25 C (6877 F), the grains are removed from the liquid by
straining using a non-corrosive straining utensil, which can be
stainless steel or food grade plastic and reserved as the natural-starter
to once again ferment a fresh amount of liquid.

90 grams of kefir grains

The fermented liquid-kefir which contains live micro-organisms from the grains, may now be consumed as a
beverage, used in recipes, or kept aside in a sealed container for several days to undergo a slower secondary
fermentation. This process further sours the liquid and through bio-synthesis by certain micro-organisms
folic acid and some other B vitamins is increased. Without refrigeration, the shelf life is up to thirty days.[18]
The grains will enlarge in the process of kefir production, and eventually split.
The Russian method permits production of kefir on a larger scale, and uses two fermentations. The first step
is to prepare the cultures by incubating milk with grains (23%), as just described. The grains are then
removed by filtration and the resulting liquid mother culture is added to milk (13%) which is fermented for
12 to 18 hours.[19]
Kefir can be produced using freeze-dried cultures commonly available as a powder from health food shops.
A portion of the resulting kefir can be saved to be used a number of times to propagate further fermentations
but ultimately does not form grains, and a fresh culture must be obtained.

Milk types
Kefir grains will ferment the milk from most mammals, and will continue to grow in such milk. Typical
milks used include cow, goat, and sheep, each with varying organoleptic and nutritional qualities. Raw milk
has been traditionally used.
Kefir grains will also ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other
sugary liquids including fruit juice, coconut water, beer wort and ginger beer. However, the kefir grains may
cease growing if the medium used does not contain all the growth factors required by the bacteria.

Milk sugar is not essential for the synthesis of the polysaccharide that makes up the grains (kefiran), and
studies have shown that rice hydrolysate is a suitable alternative medium.[20] Additionally, it has been
shown that kefir grains will reproduce when fermenting soy milk, although they will change in appearance
and size due to the differing proteins available to them.[21]

Consumption
Kefir is a popular drink across Eastern and Northern Europe. It was consumed in Russia and Central Asian
countries for centuries, but is now becoming popular in Japan, the United States and Europe.[22]
In Chile, where it is known as "yogur de pajaritos" (little birds' yogurt), kefir has been regularly consumed
for over a century; it might have been introduced by one of the various waves of migrants from the former
Ottoman Empire and migrants from Eastern Europe.
The alleged health benefits of kefir have recently been popularized in North America, Australia, and the
United Kingdom, and kefir can be found in pasteurized form in many stores and supermarkets.

Culinary uses
As it contains lactobacilli bacteria, kefir can be used to make a
sourdough bread. It is also useful as a buttermilk substitute in baking.
Kefir is one of the main ingredients in cold borscht in Lithuania.
Other variations of kefir soups, such as kefir-based okroshka, and
other foods prepared with kefir are popular across the former Soviet
Union and Poland. Kefir may be used in place of milk on cereal,
granola or milkshakes.

Possible origin of kefir grains

Kefir grains may be produced by using pasteurized milk inoculated
with sheep intestinal flora, followed by culture on the surface of

Lithuanian kefir-based cold borscht

(altibariai)

milk.[23][24]
Other studies indicate small kefir granules may form initially from aggregations of lactobacilli and yeast,
followed by a biofilm created by the adherence of additional bacteria and yeasts to the granule exterior.[25]

See also
List of yogurt-based dishes and beverages

Other fermented dairy products

Ayran
Buttermilk
Chaas
Chalap
Doogh
Filmjlk

Kumis
Leben
Labneh
Lassi
Matsoni
Mursik
Shubat
Skyr
Viili
Yogurt

Other fermented beverages

Boza
Ginger beer
Kombucha
Tibicos

References
1. "kefir" (http://www.oxforddictionaries.com/definition/english/kefir). Oxford Dictionaries.
2. kefir (http://dictionary.reference.com/browse/kefir). dictionary.reference.com
3. de Oliveira Leite AM, Miguel MA, Peixoto RS, Rosado AS, Silva JT, Paschoalin VMI (October 2013).
"Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage". Braz J Microbiol
44 (2): 3419. doi:10.1590/S1517-83822013000200001. PMC 3833126. PMID 24294220.
4. Altay F, Karbancoglu-Gler F, Daskaya-Dikmen C, Heperkan D (October 2013). "A review on traditional Turkish
fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics". Int J Food
Microbiol 167 (1): 4456. doi:10.1016/j.ijfoodmicro.2013.06.016. PMID 23859403.
5. Prescott; Harley; Klein. Microbiology (7th ed.). London: McGrawHill. p. 1040. ISBN 978-0-07-110231-5.
6. "Origin of KEFIR". Merriam-Webster Dictionary Online.
7. "The American Heritage Dictionary of the English Language kefir".
8. Kowsikowski, F. and Mistry, V. (1997). Cheese and Fermented Milk Foods, 3rd ed, vol. I. F. V. Kowsikowski,
Westport, Conn., ISBN 0-9656456-0-6.
9. Veronique Ninane, Gilbert Berben, Jean-Michel Romne and Robert Oger (2005). "Variability of the microbial
abundance of kefir grain starter cultivated in partially controlled conditions" (PDF). Biotechnologie, Agronomie,
Socit et Environnement 5 (3): 191194.
10. Handbook of Fermented Functional foods. 2nd Ed. Edward R. Farnsworth, Editor. CRC Press, 2008.
11. Farnworth, Edward R. (2005). "Kefir a complex probiotic" (PDF). Food Science & Technology Bulletin: Functional
Foods 2 (1): 117. doi:10.1616/1476-2137.13938.
12. Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC (March 2011). "Review: functional properties of kefir". Crit
Rev Food Sci Nutr 51 (3): 2618. doi:10.1080/10408390903579029. PMID 21390946.
13. "Nutrition facts for fluid sheep milk, one US cup, 245 ml". Conde Nast, Nutritiondata.com, USDA Nutrient
Database, Standard Reference, version 21. 2014. Retrieved 19 November 2014.
14. Ahmed Z, Wang Y, Ahmad A, Khan ST, Nisa M, Ahmad H, Afreen A (2013). "Kefir and health: a contemporary
perspective". Crit Rev Food Sci Nutr 53 (5): 42234. doi:10.1080/10408398.2010.540360. PMID 23391011.
15. Farnworth, Edward R (4 April 2005). "Kefir-a complex probiotic" (PDF). Food Science and Technology Bulletin:
Functional Foods 2 (1): 117. doi:10.1616/1476-2137.13938. Retrieved 20 December 2014.
16. "Scientific Opinion on the substantiation of a health claim related to a combination of Bifidobacterium longum LA
101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophillus LA 104 and
reducing intestinal discomfort pursuant to Article 13(5) of Regulation (EC) No 1924/2006 (example, search EFSA
for other opinion reports on probiotics" (PDF). European Food Safety Authority, EFSA Journal 2013;11(2):3085.
Retrieved 2012-11-08.
17. Rijkers GT, et al. (2011). "Health benefits and health claims of probiotics: bridging science and marketing". Brit J

18.

19.
20.

21.

22.
23.

24.

25.

Nutr 106 (9): 16. doi:10.1017/S000711451100287X. PMID 21861940.

Motegi; Mazaheri, M.; Moazami, N.; Farkhondeh, A.; Fooladi, M.H.; Goltapeh, E.M.; et al. (1997). "Kefir
production in Iran" (PDF). World Journal of Microbiology & Biotechnology 13 (5): 579581.
doi:10.1023/A:1018577728412. Archived from the original (PDF) on December 1, 2008.
"Fabrication of kefir". Retrieved 12 November 2013.
Maeda, H; Zhu, X; Suzuki, S; Suzuki, K; Kitamura, S (2004-08-25). "Structural characterization and biological
activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B(T)". Journal of
Agricultural and Food Chemistry (American Chemical Society) 52 (17): 55338. doi:10.1021/jf049617g.
PMID 15315396. Retrieved 2007-06-10.
Abraham, Anala G.; de Antoni, Graciela L. (May 1999). "Characterization of kefir grains grown in cows' milk and
in soy milk". Journal of Dairy Research (Cambridge University Press) 66 (2): 327333.
doi:10.1017/S0022029999003490. PMID 10376251. Retrieved 2007-06-09.
Arslan, Seher (26 November 2014). "A review: chemical, microbiological and nutritional characteristics of kefir".
CyTA Journal of Food 13 (3): 340345. doi:10.1080/19476337.2014.981588.
Chen, T.-H.; Chen, M.-J.; Chen, K.-N.; Liu, J.-R.; Chen, M.-J. (2009). "Microbiological and chemical properties of
kefir manufactured by entrapped microorganisms isolated from kefir grains" (PDF). Journal of Dairy Science 92 (7):
30023013. doi:10.3168/jds.2008-1669. PMID 19528577.
Motaghi, M.; Mazaheri, M.; Moazami, N.; Farkhondeh, A.; Fooladi, M. H.; Goltapeh, E. M. (1997). "Short
Communication: Kefir production in Iran". World Journal of Microbiology & Biotechnology 13 (5): 579581.
doi:10.1023/A:1018577728412.
Sheng-Yao Wang and Kun-Nan Chen and Yung-Ming Lo and Ming-Lun Chiang and Hsi-Chia Chen and Je-Ruei Liu
and Ming-Ju Chen (2012). "Investigation of microorganisms involved in biosynthesis of the kefir grain". Food
Microbiology 32 (2): 274285. doi:10.1016/j.fm.2012.07.001. PMID 22986190.

Further reading
Katz, Sandor Ellix (2003). Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture
Foods. Chelsea Green Publishing Company. ISBN 1-931498-23-7.
Margulis, Lynn. Sex, Death and Kefir; August 1994; Scientific American Magazine, p. 96.

External links
Fermented Foods: Kefir

Wikimedia Commons has

media related to Kefir.
Look up kefir in
Wiktionary, the free
dictionary.
Wikibooks has a book on
the topic of:
Cookbook:Kefir

(http://www.uga.edu/nchfp/publications/nchfp/factsheets/kefir.html), from the National Center for

Home Food Preservation
"Kephir". Collier's New Encyclopedia. 1921.
"Kephir". New International Encyclopedia. 1905.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Kefir&oldid=718868215"

Categories: Fermented dairy products Fermented beverages Milk Russian beverages

Russian desserts Turkish beverages
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