Kefir is a fermented milk product having slight acidic taste, carbonation, and aroma good. The kefir beverage contains a specific mixture of microorganisms (lactic bacteria, acetic bacteria e yeast) that reside in symbiotic manner in a kefiran polysaccharide matrix. Kefir grains (Figure 1) can be characterized as small cauliflower florets, having a length of 10-40mm, irregularly shaped, white to yellowish in color, having firm texture and slimy appearance. The kefir microorganisms have a capacity to produce organic acids, antibiotics, and numerous types of antimicrobials; these substances have a lethal effect on pathogenic microorganisms of the body. Kefiran is an exopolysachhardie component of kefir grain that has significant importance in human health and nutrition [1,2].
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