Scanning electron microscopy was used to examine the micro‐organisms on kefir granules. The most richly colonized part was that nearest to the exterior of the granule; it contained mainly bacteria and a few yeasts. The latter increased towards the centre of the granule where few bacteria were present. The kefir grain has a spongy fibrillar structure with a reticular lamellar matrix and a fibre mass which, especially in the centre of the grain, shows branching and interconnections with long cordons.
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Bottazzi et al. (1980) studied this question.