Yeast kefir product
A series of AiBi® starter cultures has been developed for producers of kefir drinks. The microorganisms in these kefir starters were isolated from kefir grains and unique artisanal fermented dairy products originating predominantly from the Caucasus. The selected strains of lactic acid bacteria are tailored to have an exceptionally beneficial effect on human health. The developers re-created natural symbiosis of lactic acid bacteria and yeasts to offer each and every producer their own composition to make their product recognizable in their region. All the AiBi starter culture compositions for kefir drinks are similar to the symbiotic combinations of the Lactococcus, Streptococcus, Leuconostoc genera and yeasts typically found in kefir grains.
The range of AiBi starter cultures for kefir drinks has a lot of considerable advantages over kefir grains:
- The balanced combination of lactic acid bacteria and yeasts always ensures the standard quality of the end product
- Any defects caused by excessive/inadequate growth of yeasts are eliminated
- Kefir drinks with extended shelf life can be produced
- The starter cultures are phage resistant
- There is no need to have a fermentation unit within your production facilities
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi Profiline KF 40.11 D and 40.12 D starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris. Lactococcus lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces marxianus |
Fermentation temperature: 30-34 °С Fermentation period: 10-12 hours Post-acidification: pH 0.1-0.2 Stop-effect: pH 4.6-4.7 |
| AiBi Profiline KF 40.11 Е and 40.12 Е starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris. Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces marxianus |
Fermentation temperature: 30-34°С Fermentation period: 10-12 hours Post-acidification: pH 0.15-0.25 Stop-effect: pH 4.6-4.7 |
| AiBi Profiline KF 40.01 Е and 40.02 Е starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris. Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces lactis (Candida sphaerica) |
Fermentation temperature: 30-34 °С Fermentation period: 10-12 hours Post-acidification: pH 0.2-0.3 Stop-effect: pH 4.5-4.6 |
| AiBi Profiline KF 40.44 and 40.44 F starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris. Lactococcus lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces marxianus |
Fermentation temperature: 33-36 °С Fermentation period: 6-8 hours Post-acidification: pH 0.25-0.35 Stop-effect: pH 4.6-4.7 |
| AiBi Profiline KF 40.11 B and 40.12 B starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris. Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces marxianus |
Fermentation temperature: 30-34 °С Fermentation period: 10-12 hours Post-acidification:pH 0.15-025 Stop-effect: pH 4.6-4.8 |
| AiBi Profiline KF 40.11 M and 40.12 M starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris. Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces marxianus |
Fermentation temperature: 30-34 °С Fermentation period: 10-12 hours Post-acidification: pH 0.2-03 Stop-effect: pH 4.7-4.8 |