Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

► The microbial diversity of kefir grains was assessed by DGGE and pyrosequencing. ► Lactobacillus spp. were found predominant by both methods in all three grains. ► DGGE showed that the yeast community was dominated by Saccharomyces cerevisiae. ► Pyrosequencing allowed the identification of minor bacterial groups.