https://www.eurekalert.org/news-releases/707247
News Release 12-May-2021
Peer-Reviewed Publication
Elsevier
In recent years there has been an increased interest in the consumption of kefir, a fermented dairy beverage, because there is some evidence that it has health benefits and its affordability. A new study by researchers from the University of Illinois and The Ohio State University, published in JDS Communications, found that 66 percent of the commercial kefir products studied overstated microorganism density and 80 percent contained bacterial species that were not included on the label, potentially misleading consumers.
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Swanson and his team of researchers bought five kefir products from online vendors and stores in the Urbana, IL area and analyzed two lots of each. Although all five guaranteed specific bacterial species used in fermentation, the team found that no product completely matched its label. All products contained Streptococcus salivarius, and four out of five products contained Lactobacillus paracasei, although they were not included on the labels.
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