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Kefiran is the clear or pale yellow slimy polysaccharide gel exuded by dairy kefir grains.

Dairy kefir grains are symbiotic consortia of bacteria and yeasts which ferment mammal milk containing the complex sugar lactose. Kefiran has been shown to exhibit certain medicinal qualities, and it contributes to the organoleptic (mouthfeel) qualities of kefir. Bacteria that produce kefiran have been identified as Lactobacillus kefiranofaciens and Lactobacillus delbrueckii subsp. bulgaricus.


  • Maeda H, Zhu X, Omura K, Suzuki S, Kitamura S (2004). Effects of an exopolysaccharide (kefiran) on lipids, blood pressure, blood glucose, and constipation. Abstract
  • Maeda H, Zhu X, Suzuki S, Suzuki K, Kitamura S (2004). Structural characterization and biological activities of an exopolysaccharide kefiran produced by Lactobacillus kefiranofaciens WT-2B(T). Abstract
  • Frengova GI, Simova ED, Beshkova DM, Simov ZI (2002). Exopolysaccharides produced by lactic acid bacteria of kefir grains. Abstract
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Kefiran". A list of authors is available in Wikipedia.
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