Kefir revisited: Insights from the North Caucasus

Table 2 Differences in the composition of traditional and industrial kefir

Parameters	Traditional (home-made) kefir	Industrial kefir	Method of analysis	Ref.
Mesophilic LAB	(6.50-9.60) log CFU mL-1	(6.38-9.15) log CFU mL-1	Microbiological analysis	[109]
Thermophilic LAB	(6.60-9.20) log CFU mL-1	(5.32-8.60) log CFU mL-1	Microbiological analysis	[109]
NSLAB	(6.11-8.56) log CFU mL-1	(6.41-8.33) log CFU mL-1	Microbiological analysis	[109]
Enterococci	(3.48-5.60) log CFU mL-1	(2.48-0.81) log CFU mL-1	Microbiological analysis	[109]
Lactobacillus kefiranofaciens	1.Е + 08	-	qPCR	[112]
Lactobacillus kefiri	1.Е + 0.8	-	qPCR	[112]
Shannon’s alpha diversity index	1.25-2.1	0.8-1.25	Metagenomics analysis	[109]
Inverse Simpson index	2.3-4.9	1.7-2.2	Metagenomics analysis	[109]
Yeasts	Found in 100% of samples	Found in 50% of samples	Microbiological analysis	[109]

LAB: Lactic acid bacteria, NSLAB: Non-Starter lactic acid bacteria; qPCR: Quantitative polymerase chain reaction.