concerning Kefir, you can distinct between two types of kefir :
- a milk based,
- a water and sugar based.
Both are fermented with a co-culture of lactic acid bacteria and yeasts
(respectively Lactobacillaceae and i.e. Candida kefir)
Strains present in milky and sugar kefir are quite different and a
strain can't ferment the other medium.
For more information, refer to the french book 'Bacteries lactique' by
Hubert de Froissart (Coordinator)..
stephane.boivin at usa.net
