Abstract: Studies were made on the yeast isolation from the kefir filtrates and lotiones and its fermentation capability of the cow milk. Results indicate that different lactose-fermentative yeast can be isolated from the filtrates and lotiones. The yeast has the ability of improving alcohol production, and the optimum conditions of fermentation are obtained: temperature 28℃, time 60h, inoculum concentration 3%.

Key words: Kefir grains, yeast isolation, fermentation capability