Kefir grains represent an excellent example of how a consortium of prokaryotes and eukaryotes can provide the basis for fermented food production. Understanding the added value of the individual components compared to the quality of the finished product represents one of the challenges for maximizing product quality.
A recent publication by the PIMENTO member delves into the role of Debaryomyces hansenii, Kluyveromyces marxianus, Candida colliculosa, Yarrowia lipolytica, Saccharomyces bouardii, Saccharomyces cerevisiae, Kluyveromyces lactis, and Geotricum candidum in modulating the composition of carbohydrates and volatile aroma compounds in kefir drinks.
More details here.