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Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic acid bacteria, and yeasts, creating complex symbiotic community and widely used in fermented dairy products. The microbiological and chemical composition of kefir grains indicate that they are very complex probiotic, with lactic acid bacteria, generally the predominant microorganisms. Therefore, kefir grains were usually used the starter in fermented dairy products. Our review provides an overview of microbiological characteristics, microstructure, chemical composition of the kefir grains and their use in fermented dairy products.