Kefir production in Iran

@article{Motaghi1997KefirPI,
  title={Kefir production in Iran},
  author={M M Motaghi and Maryam Mazaheri and Nasrin Moazami and Arya Farkhondeh and Majid Fooladi and Ebrahim Mohammadi Goltapeh},
  journal={World Journal of Microbiology and Biotechnology},
  year={1997},
  volume={13},
  pages={579-581}
}
Kefir grains were prepared in a goat-hide bag using pasteurized milk inoculated with sheep intestinal flora, followed by culture of the surface layer in milk. From the grain, 11 strains of lactic acid bacteria, non-lactic acid bacteria and yeasts were isolated and identified. Six samples of kefir were prepared by fermenting pasteurized milk for different lengths of time. Sensory evaluation identified the sample prepared by 24 h fermentation as the best product. 
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Obtaining functional fermented beverages by using the kefir grains
Identification of Yeasts and Bacteria Isolated From Iranian Kefir Drink
TLDR
This study isolated the kefir microorganisms by culturing and biochemical tests and found that yeasts, predominantly Lactose-negative species including S. cerevisiae, were found in 60-70% of patients with Crohn’s disease and 10-15% of those with ulcerative colitis.
A review: chemical, microbiological and nutritional characteristics of kefir
TLDR
The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, with Lactobacillus species, generally the predominant microorganisms.
Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture
Kefir starter culture was used for the production of beverages, and some chemical and microbiological parameter changes were determined during 24 h of fermentation and then after 2, 7, 14, 21 and 28…
Use of isolated kefir starter cultures in kefir production
TLDR
The comparison of the results with the organoleptic tests of previous studies showed that the kefir produced with keFir grain is more desirable as compared with kefIR produced with starter cultures.
Application of whey in fermented beverage production using kefir starter culture
Purpose – Milk whey is a by‐product of the cheese‐making industry which presents about 85‐95 per cent of the milk volume. Whey fermentation by the isolated kefir starter culture could be a sensible…
Safety and Biological Aspects of Kefir Production
TLDR
Investigation of kefir constituents and their clinical roles to declare its valuable effects in daily or even weekly consumption by human indicated that all constituents including microorganisms as starter cultures and also final product induce human health.
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir
TLDR
These reports have led to increased interest in kefir as a focus of research and as a potential probiotic-containing product, and a particular emphasis on the microbial composition and the health benefits of the product is placed.
Effects of different fermentation parameters on quality characteristics of kefir.
TLDR
The kefir samples exhibited non-Newtonian pseudoplastic flow behavior according to the power law model; the samples fermented under modified atmosphere had relatively higher exopolysaccharide contents, indicating higher potential therapeutic properties.
Kefir: A Multifaceted Fermented Dairy Product
Abstract Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the “kefir grain” on the carbohydrates in the milk. Containing many bacterial species already known…
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References

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Binding properties of lactic acid bacteria isolated from kefir milk with mutagenic amino acid pyrolyzates
TLDR
A kefir sample manufactured in Mongolia was used for the isolation of lactic acid bacteria strains and the results obtained were discussed in respect to the nutritional and therapeutic value of keFir.
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TLDR
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Impiego di un multistarter per la produzione in continuo di kefir
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