Kefir Culture Natural, a name you can trust in the production of genuine Kefir Culture grains

Kefir Culture Natural (KCN) is dedicated to providing a convenient and effective means of replenishing the bacteria needed for vital colon micro-flora for home use.

Microflora isolated from Kefir?

Typical Microflora Isolated from Kefir Grains

Divided into Four Genus groups :

I.	LACTOBACILLI
	Lb. acidophilus
	Lb. brevis
	Lb. casei
	Lb. casei subsp. rhamnosus
	Lb. casei subsp. pseudoplantarum
	Lb. paracasei subsp. paracasei
	Lb. cellobiosus
	Lb. delbrueckii subsp. bulgaricus
	Lb. delbrueckii subsp. lactis
	Lb. fructivorans
	Lb. helveticus subsp. lactis
	Lb. hilgardii
	Lb. kefiri
	Lb. kefiranofaciens
	Lb. kefirgranum sp. nov *
	Lb. parakefir sp. nov *
	Lb. lactis
	Lb. plantarum

II.	STREPTOCOCCI/LACTOCOCCI
	Lactococci lactis subsp. lactis
	Lc. lactis var. diacetylactis
	Lc. lactis subsp. cremoris
	Streptococci salivarius subsp. thermophilus
	S. lactis
	Enterococcus durans
	Leuconostoc cremoris
	Leuc. mesenteroides

III.	YEASTS
	Candida kefir
	C. pseudotropicalis
	C. rancens
	C. tenuis
	Kluyveromyces lactis
	Kluyveromyces marxianus var. marxianus
	K. bulgaricus
	K. fragilis / marxianus
	Saccharomyces subsp. Torulopsis holmii
	Saccharomyces lactis
	S. carlsbergensis
	S. unisporus
	Debaryomyces hansenii **
	Zygosaccharomyces rouxii **

IV.	ACETOBACTER
	Acetobacter aceti
	A. rasens

Reference:

Encyclopaedia of Food Science, Food Technology, and Nutrition [1993] [pp. 1804-1808] Edited by R. Macrae, R.K. Robinson, M.J. Sadler

* International Journal of Systematic Bacteriology 44 (3) 435-439 [1994]

** T. Loretana, J.F Mosterta and B.C. Viljoen [2003] Microbial flora associated with South African household kefir. S. Afr. J. Sci. Vol. 99 No. 1/2

List of Bacterial Names with Standing in Nomenclature - Genus Lactobacillus

http://www.medicinalfoodnews.com/

Units Count of Microbes in Gram Stained Kefir Grains

Bacilli [single cells, pair, chains]
Streptococci [pair, chains]
Yeast [single cells]

The Means Range

Bacilli 66, 62-69%
Streptococci 16, 11-12%
Yeast 18, 16-20% [10]