Tag: Fermentation temperature

Studies indicate that most probiotic strains, including *Lactobacillus reuteri*, begin to die off significantly when exposed to temperatures exceeding 120°F (49°C). Understanding what temperature kills *Lactobacillus reuteri* is crucial for anyone seeking to preserve its live, beneficial cultures in both food products and supplements.

Scientific studies show that temperatures exceeding 115°F (46°C) can cause a significant die-off of *Lactobacillus reuteri*. Understanding what temperature kills reuteri is crucial for preserving the potency of this beneficial probiotic in supplements and fermented foods like yogurt.

According to probiotic experts, milk kefir grains are incredibly active and can culture up to 4 cups of milk in just 24 hours. However, this rapid fermentation can lead to an overly sour flavor and undesirable separation. Fortunately, there are several simple yet effective methods you can use to slow kefir fermentation and produce a smoother, milder beverage.