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Kefiran is the clear or pale yellow polysaccharide gel exuded by dairy kefir or water kefir grains. Dairy kefir grains are symbiotic consortia of bacteria and yeasts which ferment milk containing the complex sugar lactose, whereas water kefir grains contain less microbial diversity and can be cultured in water and sugar alone. Kefiran has been shown to exhibit certain medicinal qualities, and it contributes to the organoleptic (mouthfeel) qualities of kefir. Bacteria that produce kefiran have been identified as ''Lactobacillus kefiranofaciens'' and ''Lactobacillus delbrueckii subsp. bulgaricus''. == References == * * * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kefiran」の詳細全文を読む スポンサード リンク
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