2.4. Optimization of fermentation
The optimum fermentation conditions were studied through an orthogonal experimental design, where the initial inoculum size, fermentation temperature, fermentation time and sucrose concentrations were changed from 3 to 7 g of kefir grains (wet weight), 25e35 C, 9e15 h, and 6e10 g sucrose/100 mL (Table 1).