What is the water kefir?
KEFIR water is a drink made by fermenting of sugar water with grains called kefir. Kefir grains consist of different types of bacteria and yeast. When grains are added to sugar water, yeast and bacteria eat sugar and produce healthy bacteria, called probiotics, as well as lactic acid and some alcohol. Cultures used for fermentation water KFIR differ from cultures used to produce a similar beverage known as milk kefir. After fermentation, kefir water can be flavored with fruit or other ingredients. Sugar water acts as a meal for active bacteria and yeast found in kefir. The grains are added to the water and left to sit for 24 to 48 hours. During this time the bacteria grow and the water becomes light brown. Although alcohol is produced during the process, it is usually not present in water in any significant quantities.
Kefir grains used during the fermentation process will not actually dissolve. Instead, grains increase size because more bacteria and yeast are produced. When the water is readyA, grains can be removed from the liquid and set aside for future use. There are many combinations of bacteria in kefir cultures that allow different waters, each with slightly different properties. Changes in the composition of the grain of Kefir are regional and based on bacterial culture originally used to produce water.
During fermentation water kefir is produced by lactic acid. Milk acid is an important part of the human body and is necessary for proper health and functioning of various organs and tissues. Water is able to provide this acid without a person who needs to consume dairy products where it is usually located.
There are also many beneficial bacteria known as probiotics in the water. Tprobiotics help in digestion by destruction of harmful bacteria in the body and are assumed that it provides some relief to those who suffer from various diseases. Water also contains several vitamins, including B12.
When a water kefir is formed, carbon dioxide releases when bacteria consume sugars. It means thatE Closure of a container used for fermentation can cause carbonic water. Similarly, water can remain clear if carbon dioxide is to escape from the container.