PRJNA716278
Microbial Composition of Raw Milk based kefir.
Raw bovine milk was fermented by a defined or an in-house backslopped undefined symbiotic consortium of bacteria and yeast (SCOBY). A genomic spike-in which included bacteria and yeast was added to the samples in order to determine the ratio bacteria and yeast during fermentation. Additionally pasteurized milk kefir was sequenced in order to characterize the effect of raw milk on the microbial community of kefir. Additionally several store bought kefir were analysed.