“…Many researchers have studied the composition of the micro#ora present in ke"r grains. They have isolated Streptococcus lactis (Kandler and Kunath, 1983), actobacillus brevis (Marshall et al, 1984;Angulo et al, 1993),¸actobacillus viridescens,¸actobacillus gasseri,¸actobacillus fermentum and¸actobacillus casei (Angulo et al, 1993),¸actobacillus ke,r (Kandler and Kunath, 1983;Marshall et al, 1984;Angulo et al, 1993),¸actobacillus acidophilus (Angulo et al, 1993;Marshall, 1993),¸euconos-toc (Rosi and Rossi, 1978),¸actobacillus ke,ranofaciens (Toba et al, 1987;Mukai al., 1992),¸actobacillus ke,rgranum and¸actobacillus parake,r (Takizawa et al, 1994) from ke"r grains. Both the homofermentative or heterofermentative pathways are employed by these bacteria, leading to an acidi"ed product.…”