Fresh Milk kefir grains are a combination of live bacteria and yeasts that exist in a
symbiotic matrix on a surface of a complex polysaccharide with a casein core.
The make-up of fresh milk kefir grains can vary depending on culturing location and conditions, which results in a highly variable community of lactic acid bacteria and yeasts.
Two different scientific studies* have found that fresh milk kefir grains are comprised of the following bacteria and yeast strains -
Bacteria
Lactobacillus acidophilus
Lactobacillus brevis
Lactobacillus casei
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. delbrueckii
Lactobacillus delbrueckii subsp. lactis
Lactobacillus helveticus
Lactobacillus kefiranofaciens subsp. kefiranofaciens
Lactobacillus kefiri
Lactobacillus paracasei subsp. paracasei
Lactobacillus plantarum
Lactobacillus rhamnosus
Lactobacillus sake
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Lactococcus lactis
Leuconostoc mesenteroides subsp. cremoris
Leuconostoc mesenteroides subsp. dextranicum
Leuconostoc mesenteroides subsp. mesenteroides
Pseudomonas
Pseudomonas fluorescens
Pseudomonas putida
Streptococcus thermophilus
Yeasts
Candida humilis
Kazachstania unispora
Kazachstania exigua
Kluyveromyces siamensis
Kluyveromyces lactis
Kluyveromyces marxianus
Saccharomyces cerevisiae
Saccharomyces martiniae
Saccharomyces unisporus
* Scientific Studies
https://ntur.lib.ntu.edu.tw/bitstream/246246/177589/1/04.pdf
https://depa.fquim.unam.mx/amyd/archivero/Kefir_1_12695.pdf
The above list is for general informational purposes only.
Please Note: We do not test individual batches of milk kefir grains for bacteria
and yeast content so cannot make any guarantees as to the exact
bacteria and yeasts strains present in the milk kefir grains.