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Metagenomic study links microbes to flavors in kefir

(American Society for Microbiology) 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.
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