Effect of storage parameters on freeze‐dried kefir grains

The purpose of this study was to use freeze‐drying to preserve microbial activity while extending the shelf life of kefir grains and to determine the best storage temperature. Freeze‐dried kefir grains were lyophilised and were later stored in a multilayer plastic film with a moisture barrier for 90 days at varying temperatures. Microbial activity continued until the 60th day of storage at 4 °C. PCR analysis was performed to determine Lactobacillus kefiranofaciens as an indicator kefir micro‐organism. It was concluded that the conservation of kefir grains by freeze‐drying protects the natural embedded microbiota; therefore, both the shelf life of kefir grains and the consumption of natural kefir increase.