Kefir cultures are modern starter solutions developed for controlled kefir production, while preserving the traditional characteristics of this fermented product: a pleasant, tangy taste, creamy texture, slight effervescence, and natural functional benefits.
The range enables kefir production through controlled fermentation without the use of traditional grains, ensuring stability, microbiological safety, and batch-to-batch consistency.

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Features

  • Starter cultures dedicated to kefir fermentation;
  • Controlled, industrially reproducible fermentation; 
  • May contain lactic acid bacteria, yeasts, and optionally probiotic cultures;
  • Enable both lactic and alcoholic fermentation typical of kefir; 
  • Creamy, uniform texture, with a slight effervescent effect; 
  • Adaptable flavour profile: from mild to slightly tangy; 
  • Can be used alone or in combination with other lactic cultures.

Advantages

  • Replace traditional kefir grains, simplifying the technological process; 
  • Ensure consistency in taste, texture, and acidity; 
  • Provide optimal control of fermentation and pH; 
  • Enable the production of clean-label products. 
  • Allow development of functional and premium products.

Applicability

Kefir cultures are structured into three main categories, depending on fermentation type and microbiological complexity:

1. Single yeast cultures

Used to obtain kefir with a mild sensory profile, slight effervescence, simplified fermentation, and high process control.

Applications:

  • Drinking kefir
  • Mild-flavour kefir
  • Standardised products for industrial production

2. Lactic and alcoholic fermentation cultures (bacteria + yeasts)

Reproduce traditional kefir fermentation by combining selected lactic bacteria and yeasts, delivering authentic taste and complex aroma.

Applications:

  • Traditional kefir
  • Plain or flavoured kefir
  • Products positioned as “traditional/authentic”

3. Complex cultures with added probiotic strains

The most advanced category is designed for functional kefir with high levels of live bacteria and added health benefits.

Applications:

  • Probiotic kefir
  • Premium / functional kefir
  • “Superfood” and “on-the-go” products

Recommendations

Culture selection should be based on the desired flavour profile, acidity level, processing technology, and final product positioning.