05 Oct 2016 --- A team of food scientists and microbiologists in Ireland have used high-throughput sequencing to analyze how microbial populations change as kefir ferments. It's a new frontier in food analysis: Using the data, collected over a 24-hour fermentation period, the researchers were able to connect the presence of individual microbial species and their associated pathways to flavor compounds in the fermented milk beverage. They reported their findings in mSystems, an open access journal of the ASM.
