Tag: Commercial kefir

According to a 2021 study, the microbiome of kefir can contain hundreds of bacterial and yeast species, but whether it contains *Lactobacillus reuteri* is not guaranteed. The presence of *L. reuteri* depends heavily on the specific kefir grains, the fermentation process, and whether it is a homemade or commercial product.

According to scientific studies, the microbial composition of kefir can vary greatly depending on its origin and how it was produced. This significant diversity means that while some commercial kefirs or specialty blends may contain *Bifidobacterium longum*, it is not a universally guaranteed strain in all kefir products.

According to research, the microbial composition of kefir can be highly variable, but many commercial kefirs are specifically formulated to contain *Bifidobacterium lactis*. This popular probiotic strain is often added to enhance the health benefits of the fermented milk drink, though it is not a primary component of traditional kefir grains.

Research indicates that homemade kefir made from traditional grains can contain up to 61 strains of beneficial bacteria and yeasts, far more than most commercial products. This raises the question: how many strains should kefir have for optimal health benefits?

Authentic kefir has been produced for thousands of years using symbiotic 'grains' and traditional fermentation methods. Understanding the fundamental difference between real and fake kefir can profoundly impact the health benefits you receive.

Kefir is a potent source of probiotics, with some estimates suggesting it contains up to three times more live cultures than yogurt. If you've ever wondered **how many CFUs does kefir have?**, the answer is not a single number but a wide range that depends heavily on how it is made and stored.