They sit alongside the yogurts and juices in supermarket fridges, promising ‘billions of good bacteria’ and better ‘gut health’.
Sales of fermented drinks have boomed as scientists uncover more about the trillions of bacteria and microbes that live in our digestive system, known as the microbiome.
Two in particular – kefir, a sour, slightly fizzy milk drink, and kombucha, made from fermented tea – have become hugely popular. Both have been consumed for centuries and, when made traditionally, can contain a teeming mix of bacteria and yeasts.
It is these microbes that are behind claims the drinks can improve gut health and even
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