BREEDING KEFIR

Kefir seeds consist of granules (pellets) start-sized grain of wheat to the size of a walnut. The granules were grown from a very small size and growing up with the greatest size during incubation. A total of 50 grams of wet kefir grains, can grow to be doubled within 7-10 days, if transferred into 500 milli liters of fresh milk six times a week. To grow seedlings kefir, can be used whole milk, skim milk, or milk whei neutralized.

Milk kefir granules consisting of micro-organisms are surrounded by mucus-shaped matrix consisting of polysaccharides sugars called kefiran (produced by certain bacteria). Seeds kefir also consist of a mixture of various bacteria and Kamir (yeast), each play a role in the formation of flavor and structure of kefir.
Species of microorganisms in kefir seeds among Lactococcocus lactis, Lactobacillus acidophilus, Lactobacillus kefir, Lactobacillus kefirgranum, and Lactobacillus para-kefir that have function in the formation of lactic acid from lactose, and Lactobacillus kefiranofacient serves as forming slime (matrix kefir grains), Leuconostoc sp functional form diacetyl from citrate and candida kefir serves as a shaper of ethanol and carbon dioxide from lactose. In addition, Lactobacillus brevis and also found Kamir (Turolopsis holmii and Saccharomyces delbrueckii).
Kefir seeds can not be dried by heating, as most micro-organisms in it will die. Seeds kefir is still active, if preserved by freeze drying (freeze drying). But the best way kefir seed storage is to move the old kefir seeds into the milk that has been in the regular pasteurisation, incubated overnight and stored in the refrigerator temperature 4-7 degrees Celsius, and in this condition kefir seeds remain active for a little over a month.