1. Lactic acid bacteria: These bacteria play a crucial role in water kefir fermentation and conversion of sugar into lactic acid. Some common examples include Lactobacillus species like Lactobacillus brevis, Lactobacillus hilgardii, and Lactobacillus kefiranofaciens.
2. Acetic acid bacteria: These bacteria convert alcohol into acetic acid during fermentation. Some well-known examples include Acetobacter species like Acetobacter aceti and Acetobacter pasteurianus.
3. Yeasts: Various yeasts are also present in water kefir grains, contributing to the fermentation process and forming carbon dioxide and alcohol. Some common yeast species found in water kefir include Saccharomyces cerevisiae, Brettanomyces, and Candida species.
4. Lactic acid bacteria-yeasts symbiotic complexes: Water kefir grains contain symbiotic complexes composed of clusters of lactic acid bacteria and yeasts. These complexes, also called kefiran grains, contribute to the characteristic texture and consistency of the water kefir.
5. Other bacteria and fungi: Besides the major microorganisms mentioned above, water kefir may also harbor other bacteria and fungi. These may include species such as Leuconostoc mesenteroides, Streptococcus species, Pichia species, and Kluyveromyces species.
It is important to note that the microbial composition of water kefir can vary depending on the geographical region, fermentation conditions, and the specific strains used for fermentation.
Types of microorganisms commonly found in water kefir
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