Study on Enumeration of Microflora of Kefir Grains and Kefir Prepared from Cow Milk and Goat Milk

The present study aimed to highlights enumeration of microflora of kefir grains and kefir prepared from cow milk and goat milk. Kefir is a thick, sour, and slightly spritzy fermented milk drink made by lactic acid bacteria and yeasts found in milk kefir grains. Kefir grains are slimy, gelatinous masses with an uneven surface that resemble a waxy cauliflower material. They are yellow-white in colour, have a slimy but firm texture, and have a distinct odour. A famous example of a SCOBY (Symbiotic Community of Bacteria and Yeasts) was found within kefir'grains. Lactic acid bacteria were found in a 7 log count in kefir grains cultured in any type of milk, while yeast was found in a 6 log count. When compared to grains produced in goat milk, kefir grains cultured in cow milk had a slightly higher proportion of lactobacilli among lactic acid bacteria. In both cow milk and goat milk kefir, viable lactic counts were nearly 8 log counts, with the exception of leuconostoc (about 9 log) in goat milk kefir. Yeast levels were around 5 log, while goat milk kefir had somewhat higher counts than cow milk kefir. According to statistical analysis, there was no significant difference in the viable counts of lactic and yeast in cow and goat milk kefir. As per the present study, even cow milk could be used to prepare kefir as well as to maintain kefir grains as the microflora were almost similar to that found in goat milk kefir.