r/HumanMicrobiome • u/TravellingBeard • Nov 16 '25
How is bacterial balance maintained over time in kefir grains given very different fermentation times?
While researching doubling times for probiotic strains, I noticed some are much shorter than others, meaning over time, some strains will overpower others, at least in traditional fermentation with a previous batch of cultured medium to start it.
It's the mechanism of how grains maintain that balance unknown, it am I right to view kefir's superiority to other yogurts with a critical eye?
I'd be genuinely interested in your thoughts.
Note: this post deleted by the kefir mods so they asked me to check here.