Tag: Fermentation issues

While kefir is a symbiotic culture of bacteria and yeast (SCOBY), an overgrowth of yeast can lead to an unpleasant, overly sour or fizzy result. Fortunately, several straightforward methods can help you rebalance your culture and produce the creamy, perfectly tangy kefir you desire.

According to probiotic experts at Cultures For Health, milk kefir grains are surprisingly resilient, but it's a common fear among home brewers: "How do I know if I killed my milk kefir grains?". The reality is that grains often become dormant or sluggish, and a few simple checks can help you diagnose the problem before discarding them.

While often celebrated for their probiotic benefits and role in fermented foods, lactic acid bacteria (LAB) are not without their disadvantages. These drawbacks range from causing undesirable food spoilage in certain environments to posing significant health risks for specific, vulnerable populations. A balanced perspective reveals that the context—be it an industrial process or a person's health status—is crucial in determining the negative impact of LAB.