KeVita's Core Probiotic Strains and Cultures
KeVita utilizes a diverse and proprietary blend of bacterial strains to create its line of fermented beverages. The specific strains found often include a mix of Bacillus and Lactobacillus species, each selected for its hardiness and potential health benefits. The inclusion of specific strains can vary by product line, but common ones have been identified through various product labels and announcements over the years.
For many of its Sparkling Probiotic Drinks and Tonics, KeVita uses a proprietary water kefir culture for fermentation. This culture contains several well-documented strains that contribute to the final product's probiotic content. Similarly, the KeVita Master Brew Kombucha line is fermented with a proprietary kombucha tea culture.
Commonly found strains:
- Bacillus coagulans GBI-30 6086: This is a spore-forming probiotic, meaning it can survive harsh conditions, such as high acidity in the stomach, to reach the intestines. It is a robust and clinically studied strain known to confer benefits when administered in adequate amounts. It has been identified in various KeVita sparkling and tonic products.
- Lactobacillus paracasei: A well-known lactic acid bacterium that can also be part of KeVita's proprietary culture. It is often used in combination with other probiotics to support gut health.
- Lactobacillus plantarum (now Lactiplantibacillus plantarum): This species is a versatile and common probiotic, with research supporting its role in digestive and immune health. KeVita has previously listed it as part of its proprietary blend.
- Lactobacillus rhamnosus: Another strain often found in probiotic beverages, noted for its ability to survive the gastrointestinal tract and support digestive function.
- Bacillus subtilis DE111: Some specific KeVita flavors, such as Lemon Ginger and Lemon Cayenne, have listed this particular spore-forming probiotic.
It is important to note that while the different KeVita product lines use distinct fermentation cultures (water kefir vs. kombucha), they are often supplemented with specific, added probiotic strains to ensure a consistent and high CFU (Colony Forming Unit) count.
Comparison of Probiotic Delivery Methods in KeVita Products
KeVita offers several distinct product lines, each with its own fermentation process and method of probiotic delivery. Understanding the differences is key to appreciating the nuance in KeVita's offerings.
Master Brew Kombucha
KeVita's Master Brew Kombucha is fermented with a traditional kombucha tea culture, often referred to as a SCOBY (Symbiotic Culture of Bacteria and Yeast). This process naturally creates live cultures. However, the kombucha line is also fortified with an added probiotic strain, such as Bacillus coagulans MTCC 5856 (marketed as LactoSpore). A point of industry discussion has been whether the added probiotics are always consistent, but the spore-forming nature of Bacillus ensures it survives the bottling process.
Sparkling Probiotic Refresher
The Sparkling Probiotic Refresher line is made using a water kefir culture, which is naturally fermented from a blend of ingredients. This results in a lighter, less acidic final product than kombucha. These drinks also contain billions of live probiotics, with strains such as Bacillus coagulans GBI-30 6086 listed in some flavors.
Apple Cider Vinegar Tonics
KeVita's Apple Cider Vinegar Tonics are also fermented with a water kefir culture. These beverages leverage the potential benefits of apple cider vinegar while providing a dose of live probiotics.
Sparkling Probiotic Lemonade with Prebiotics
This line combines the zesty flavor of lemonade with billions of live probiotics and added prebiotics, which serve as food for the good bacteria in your gut. It is also fermented with a water kefir culture.
Comparison Table: Fermentation and Probiotics in KeVita Products
| Feature | Master Brew Kombucha | Sparkling Probiotic Refresher | Apple Cider Vinegar Tonic | Sparkling Probiotic Lemonade |
|---|---|---|---|---|
| Fermentation Culture | Kombucha Tea Culture | Water Kefir Culture | Water Kefir Culture | Water Kefir Culture |
| Probiotic Strains | Bacillus coagulans (e.g., MTCC 5856) | Bacillus coagulans GBI-30 6086, Lactobacillus spp. | Bacillus coagulans GBI-30 6086, Lactobacillus spp. | Bacillus coagulans GBI-30 6086, Lactobacillus spp. |
| Naturally Fermented | Yes, plus added probiotics | Yes | Yes | Yes |
| Added Probiotics | Yes | Yes | Yes | Yes |
| Key Additional Feature | Contains caffeine | Lightly carbonated | Includes apple cider vinegar | Includes prebiotics |
The Benefits of KeVita's Probiotic Blend
The probiotics in KeVita's beverages are selected for their viability and efficacy. The use of spore-forming strains like Bacillus coagulans GBI-30 6086 and DE111 is particularly advantageous because they are resilient enough to survive manufacturing, shelf life, and the acidic environment of the stomach to reach the intestinal tract. There, they can colonize and exert their effects.
Potential benefits associated with the specific strains in KeVita products align with those generally attributed to probiotics, such as supporting digestive balance, enhancing nutrient absorption, and contributing to overall gut health. For example, the Lactiplantibacillus plantarum strain has been shown in various studies to assist with conditions like irritable bowel syndrome (IBS) and aid in modulating immune function. The combination of different probiotic species can also offer a broader range of effects and contribute to the diversity of the gut microbiota. Additionally, for products like the Sparkling Probiotic Lemonades, the inclusion of prebiotics provides nourishment for the probiotic bacteria, helping them to thrive.
A Note on Transparency and Added Strains
Some of KeVita's products, particularly the Master Brew Kombucha, have been noted in expert reviews for adding probiotic strains post-fermentation, rather than solely relying on the natural fermentation culture. This practice is common in the industry to ensure that the final product contains a consistent, high number of Colony Forming Units (CFUs). The added strains are selected for their documented health benefits and stability. Consumers should be aware that the live cultures come from a mix of the natural fermentation process and supplemental, added strains, all of which contribute to the final probiotic count advertised on the label.
Conclusion
KeVita provides a variety of probiotic beverages using different fermentation cultures, including kombucha tea and water kefir. The specific probiotics does KeVita have primarily consist of resilient strains like Bacillus coagulans GBI-30 6086 and Bacillus subtilis DE111, alongside various Lactobacillus species. The resilience of spore-forming bacteria ensures they survive the journey through the digestive system. By delivering live cultures through both natural fermentation and fortification with clinically studied strains, KeVita aims to support gut health and provide diverse probiotic benefits. For more information on the specific properties of Lactiplantibacillus plantarum, a strain often found in fermented foods and supplements, you can consult research like this detailed review.
