Kefir Culture

Kefir culture is a starter culture used to make kefir, a fermented milk drink. It is a symbiotic matrix of bacteria and yeasts, often in the form of small, white, gelatinous grains. These microorganisms ferment lactose in milk, producing lactic acid, carbon dioxide, and ethanol.

Manufacturers use kefir culture to ferment milk, creating probiotic-rich beverages with a tangy flavor and effervescent quality. It is most commonly found in fermented dairy products like kefir drinks, but can also be used in non-dairy fermented beverages and foods.

Kefir and its culture are generally recognized as safe (GRAS) by the FDA for use in food. The fermentation process produces probiotics, which are live microorganisms thought to benefit gut health. JECFA has evaluated kefir and its components. Research into the specific health effects of probiotics is ongoing, with some studies suggesting benefits for digestion and immunity, while others show mixed results.