Abstract
The development of new biotechnologies and foodstuffs using kefir yeast are reviewed. The strategy adopted was to examine fermentations of synthetic media containing sugars of raw materials and wastes of food production. Kefir cell growth was also examined. An important efficiency of kefir yeast in glucose, fructose, sucrose and lactose fermentations have been proven. Fermentations were performed in comparison with immobilized biocatalysts prepared by immobilization of kefir on delignified cellulosic (DC) materials, gluten and mineral kissiris. DC material supported kefir is suitable for low-temperature alcoholic fermentation in the range of 5–15°C.
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