Kefir vs LAB

I just looked up kefir on wikipedia, and it says that "The kefir grains initiating the fermentation are initially created by auto-aggregations of Lactobacillus kefiranofaciens and Kazachstania turicensis, where multiple biofilm producers cause the surfaces to adhere which form a three dimensional microcolony."  So, it looks like kefir has lacto in it, albeit maybe a more narrow family than the KNF recipe would culture? Further down the wikipedia article it says "A complex and highly variable symbiotic community can be found in these grains, which can include acetic acid bacteria (such as A. aceti and A. rasens), yeasts (such as Candida kefyr and S. cerevisiae) and a number of Lactobacillus species, such as L. parakefiri, L. kefiranofaciens (and subsp. kefirgranum^[20]), L. kefiri,^[21] etc.^[9] While some microbes predominate, Lactobacillus species are always present." Which sort of validates what I was saying, but then with kefir it looks like you are also getting KNF Cleanser (acetic acid), yeasts, and perhaps more, which are all useful and used in KNF. Overall, I'd say that kefir is great and should be used in a way very similar to the KNF Protectors. It's worth reading the whole article on wikipedia, because it has a lot more information and can help you understand how it fits into KNF better than this brief answer.