Re: Acetic acid in kefir/Re: KefirHeidi

[Guest guest]

In a message dated 3/20/04 5:37:52 AM Eastern Standard Time,

michaelantonparker@... writes:

> >...and acetic acid, lets not forget the acetobacter bacteria in

> kefir grains )

> >

> >Bruce

> @@@@@@@@@@@@

>

> Acetobacteria are not always present in kefir grains; it's one of

> the " variable " secondary or non-essential microbe classes. Same with

> mold species in kefir grains; sometimes they take up residence, while

> often not.

I doubt they'd have significant activity anyway. Most people make kefir with

a tight cap, and acetobacter cannot convert alcohol to acetic acid in the

absence of oxygen.

Chris

[Guest guest]

From: " Anton "

> Acetobacteria are not always present in kefir grains; it's one of

> the " variable " secondary or non-essential microbe classes. Same with

> mold species in kefir grains; sometimes they take up residence, while

> often not.

I had never heard that Mike. I was going by what I read on Dom's site.

Also my grains seem to make vinegar very quicky out of fruit juice, in a matter

of days at room temperature.

When you say molds which species would you be refering to?

Are there any molds to be concerned about health wise?

Would fasting the grains get rid of the secondary species?

My grains make good kefir but it doesn't keep a good flavor very long in the

fridge, it gets quite sour and yeasty.

Thanks, Bruce.