We can thank microbes for the tangy flavor and the effervescent creamy texture of kefir. This fermented milk product relies on dozens of bacteria and yeasts to convert the lactose and other compounds found in milk to small molecules that contribute to the taste and texture of kefir. As we know get to know more about the microbiology of food, food scientists may be able to streamline production, improve health benefits, and customize the flavors of fermented foods.
So what are these helpful microbes and how do they contribute to the fermentation of kefir? (more…)