Kefir is one of the world’s oldest fermented food products and considered to be a ‘superfood’ with many purported health benefits
New research shows how cooperation among bacterial species allows kefir to thrive as a community
The dominant species of Lactobacillus bacteria found in kefir grains cannot survive on their own in milk. Only when the species work together, feeding on each other’s metabolites in the kefir culture, they each provide something another needs
To make kefir, it takes a team. A team of microbes.
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