Kefir

[jerome Mutterer]

concerning Kefir, you can distinct between two types of kefir :
- a milk based,
- a water and sugar based.

Both are fermented with a co-culture of lactic acid bacteria and yeasts
(respectively Lactobacillaceae and i.e. Candida kefir)

Strains present in milky and sugar kefir are quite different and a
strain can't ferment the other medium.

For more information, refer to the french book 'Bacteries lactique' by
Hubert de Froissart (Coordinator)..

		stephane.boivin at usa.net