Kefir and similar "staff"

Matjaz Bostar zoran.dsm at
Mon Jan 13 06:12:56 EST 1997

Hello, bio-scientists. I need some pointers to answer some questions:

I'm postdiploma student of interdisciplinary study of biotechnology and
I'm working on kefir, its symbosis phenomenon, grains composition,
activity, use of grains as imobilisator of different species,
contamination effects with different species, different cultivation
conditions, about acidophilus, bifidobacterium, casei, reuterii,... in
kefir etc.

Any comments and usful information will be welcome

Matjaz Bostar
Mirkova 3
2341 Limbus - Pekre
E-mail: zoran.dsm at

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