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Dec 20, 2025 (publication date) through May 9, 2026
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World Journal of Experimental Medicine
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2220-315x
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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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©The Author(s) 2025.
World J Exp Med. Dec 20, 2025; 15(4): 112191
Published online Dec 20, 2025. doi: 10.5493/wjem.v15.i4.112191
Figure 1
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Figure 1 Composition of kefir grain. A: Lactic acid bacteria; B: Acetic acid bacteria; C: Yeast; D: Matrix of proteins and polysaccharides.
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Figure 2 Traditional (home) method of milk fermentation using native kefir grains. Only kefir grain is used to obtain the final product.
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Figure 3 Industrial method of using kefir grains to produce kefir. Kefir grain is used only to obtain canned starter, and industrial starter is used to obtain the final product.
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