Science
Kefir collaboration: Microbial teamwork makes the ‘superfood’ dream work – NutraIngredients.com
Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk…
Published in Nature Microbiology, the collaborative study from EMBL (European Molecular Biology Laboratory) and Cambridge University, reveals that the dominant species of Lactobacillus bacteria found in kefir grains cannot survive on their own in milk.
However, when the species work together the milk colonises in a sequential manner in which early members open the niche for the followers by making available metabolites such as amino acids and lactate – they each provide something the other needs…
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