DETERMINATION OF THE PRESENCE OF LIVING MICROORGANISMS IN KEFIR GRAIN

Abstract

Kefir, defined as fermented milk product, is a drink that lactic acid bacteria and yeasts formed together with kefir grain obtained by adding milk and waiting at room temperature for one day. Kefir is being investigated with increasing interest in recent years as it contains micro-organisms useful for health. Although kefir is produced on an industrial scale, consumers have traditionally been producing kefir in homes. This study aimed to determine the presence of living lactic acid bacteria and yeast in kefir grain. Man Rogosa and Sharp (MRS) media were used for isolation and counting of lactic acid bacteria and Yeast extract Glucose Chloramphenicol agar (YGC) was used for yeasts. Kefir grain was found to contain 5x104 CFU/g of living lactic acid bacteria and yeast.