Typical water kefirs have a mix of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with yeasts from Saccharomyces, Candida(the good kind), Kloeckera and possibly other wild yeasts and bacteria. Lactobacillus brevis is identified as the species responsible for the production of the polysaccharide (dextran) that forms the grains.
Certainly opportunistic bacteria take advantage of this stable symbiotic relation, which might be the reason for the many different names/distinctions in the scientific literature.
Different ingredients or hygienic conditions might also change the fungal and bacteriological composition, leading to the different names. People who do not wish to consume dairy products may find that water kefir provides them with probiotics without the need for dairy or tea cultured products, such as kombucha. This is a true vegan product from start to finish. The final product, if bottled, will produce a carbonated beverage, however, the shelf life is short so we
recommend drinking it fresh daily.
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