Stimulation de la croissance et du métabolisme de Lactobacillus kefir par Candida kefir

The interaction between Candida kefir and Lactobacillus kefir has been studied. It has been observed that the growth of L. kefir is enhanced by C. kefir. This interaction is observed with bothy sequential and mixed cultures in milk as well as in milk permeate. The activation of L. kefir occurs when the concentration of yeast in the culture is in the range of 0,5-50%. In mixed culture the growth of C. kefir is increased by 300 times in 100 hours. However there is no development of L. kefir in pure culture. The culture of C. kefir in milk produces malic acid (0,3 g/l), citric acid (0,25 g/l) and pyruvic acid (0,17 g/l)