Primary identification of the microbiome of kefir grains from different territorial zones
From samples of kefir grains (KG) of home-made kefirs from different traditional territorial zones of their production and use: the Caucasus (North Ossetia), China (Tibet) and Russia (Moscow region), 2 species of lactobacilli were isolated and identified: Lactobacillus kefiri and L.casei, 3 yeast species Pichia fermentans (from Moscow), Yarrowia lipolytica and Pichia fermentans (from Tibet), Galactomyces candidus (from North Ossetia). The ability of the studied cultures to form biofilms was shown, which is an important indicator for the creation of sustainable probiotic microbial communities and functional food products needed during the coronavirus pandemic.