Cells immobilized on BSG have been applied successfully as biocatalysts
in various brewing processes (Kopsahelis et al., 2007) but
their use as supports for kefir immobilization to develop biocatalysts
for use in whey fermentation has not been reported before.
The production of potable alcohol or whey alcoholic beverages
using kefir immobilized on BSG and MSR is a very attractive perspective,
because they are natural, easily available, abundant and
have food grade purity and many dietary fibers.