Milk kefir contains many different cultures and they are enumerated at the growyouthful.com site.
Lactobacillus.
l. brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.
l. casei. Produces lots of lactic acid; colonises well in the gastric tract; creates a favourable medium in which other beneficial bacteria can grow; inhibits putrefaction and harmful bacteria; increases immune function; helps protect against bacterial infections.
l. hilgardii
l. plantarum. Produces lactic acid; fights listeria monocytogenes; makes plantaricin; inhibits a large number of Gram-positive bacteria - the type of bacteria that cause spoilage.
Streptococcus.
s. cremoris. Has similar properties to s. lactis.
s. diacetylactis. Produces carbon dioxide in the kefir; makes diacetyl, which gives kefir its characteristic odour; other properties similar to s. lactis.
s. lactis. Produces lactic acid, aids digestion, inhibits harmful microorganisms, produces bacteriolysins.
Pediococcus.
Leuconostoc.
Water kefir
Bacteria:Acetobacter.
a. fabarum.
a. orientalis.
Bacillus.
b. subtilis.
b. graveolus.
Lactobacillus.
l. acidophilus.
l. alactosus.
l. brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.
l. bulgaricus.
l. casei. Produces lots of lactic acid; colonises well in the gastric tract; creates a favourable medium in which other beneficial bacteria can grow; inhibits putrefaction and harmful bacteria; increases immune function; helps protect against bacterial infections.
l. casei ss. (subspecies) casei.
L. casei ss. pseudoplantarum.
l. casei ss. rhamnosus.
l. casei ss. tolerans.
l. coryneformis ss. torquens.
l. fructosus.
l. hilgardii.
l. homohiochi.
l. hordei.
l. nagelii.
l. plantarum. Produces lactic acid; fights listeria monocytogenes; makes plantaricin; inhibits a large number of Gram-positive bacteria - the type of bacteria that cause spoilage.
l. plantarum.
l. pseudoplantarum.
l. reuterietc.
l. yamanashiensis.
Leuconostoc.
l. mesenteroides.
l. citreum.
Pediococcus damnosus.
Streptococcus.
s. agalactiae.
s. bovis.
s. cremoris. Has similar properties to s. lactis.s. diacetylactis. Produces carbon dioxide in the kefir; makes diacetyl, which gives kefir its characteristic odour; other properties similar to s. lactis.
s. faecalis.
s. lactis. Produces lactic acid, aids digestion, inhibits harmful microorganisms, produces bacteriolysins.
s. mutans.
s. pneumonia.
s. pyogenes.
s. salivarius.
s. sanguinis.
s. suis.
s. viridans.
Yeasts:Candida.
c. lambica.
c. lamica.
c. gueretana.
c. valida.
Hansenula valbyensis.
Kloeckera apiculata.
Lachancea fermentati.
Saccharomyces.
s. bayanus.
s. boulardii.
s. cerevisiae.
s. florentinus.
s. pretoriensis.
s. uvarum.
Torulopsis insconspicna.
Zygotorulaspora florentina.
Both types of kefir contain powerhouses of beneficial cultures.
Lists provided by GrowYouthful.com
Lactobacillus.
l. brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.
l. casei. Produces lots of lactic acid; colonises well in the gastric tract; creates a favourable medium in which other beneficial bacteria can grow; inhibits putrefaction and harmful bacteria; increases immune function; helps protect against bacterial infections.
l. hilgardii
l. plantarum. Produces lactic acid; fights listeria monocytogenes; makes plantaricin; inhibits a large number of Gram-positive bacteria - the type of bacteria that cause spoilage.
Streptococcus.
s. cremoris. Has similar properties to s. lactis.
s. diacetylactis. Produces carbon dioxide in the kefir; makes diacetyl, which gives kefir its characteristic odour; other properties similar to s. lactis.
s. lactis. Produces lactic acid, aids digestion, inhibits harmful microorganisms, produces bacteriolysins.
Pediococcus.
Leuconostoc.
Water kefir
Bacteria:Acetobacter.
a. fabarum.
a. orientalis.
Bacillus.
b. subtilis.
b. graveolus.
Lactobacillus.
l. acidophilus.
l. alactosus.
l. brevis has been identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.
l. bulgaricus.
l. casei. Produces lots of lactic acid; colonises well in the gastric tract; creates a favourable medium in which other beneficial bacteria can grow; inhibits putrefaction and harmful bacteria; increases immune function; helps protect against bacterial infections.
l. casei ss. (subspecies) casei.
L. casei ss. pseudoplantarum.
l. casei ss. rhamnosus.
l. casei ss. tolerans.
l. coryneformis ss. torquens.
l. fructosus.
l. hilgardii.
l. homohiochi.
l. hordei.
l. nagelii.
l. plantarum. Produces lactic acid; fights listeria monocytogenes; makes plantaricin; inhibits a large number of Gram-positive bacteria - the type of bacteria that cause spoilage.
l. plantarum.
l. pseudoplantarum.
l. reuterietc.
l. yamanashiensis.
Leuconostoc.
l. mesenteroides.
l. citreum.
Pediococcus damnosus.
Streptococcus.
s. agalactiae.
s. bovis.
s. cremoris. Has similar properties to s. lactis.s. diacetylactis. Produces carbon dioxide in the kefir; makes diacetyl, which gives kefir its characteristic odour; other properties similar to s. lactis.
s. faecalis.
s. lactis. Produces lactic acid, aids digestion, inhibits harmful microorganisms, produces bacteriolysins.
s. mutans.
s. pneumonia.
s. pyogenes.
s. salivarius.
s. sanguinis.
s. suis.
s. viridans.
Yeasts:Candida.
c. lambica.
c. lamica.
c. gueretana.
c. valida.
Hansenula valbyensis.
Kloeckera apiculata.
Lachancea fermentati.
Saccharomyces.
s. bayanus.
s. boulardii.
s. cerevisiae.
s. florentinus.
s. pretoriensis.
s. uvarum.
Torulopsis insconspicna.
Zygotorulaspora florentina.
Both types of kefir contain powerhouses of beneficial cultures.
Lists provided by GrowYouthful.com
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