Can I use Stevia to feed lactic cultures like those in Kefir?

No, stevia does not directly feed the lactic acid bacteria (LAB) in fermented foods. This is because:

• Stevia is not a sugar: It's a non-caloric sweetener made from the leaves of the Stevia rebaudiana plant. While it provides sweetness, it doesn't offer the same energy source as sugars like glucose or fructose, which are readily consumed by LAB for growth and fermentation.
• LAB require specific sugars: These bacteria typically thrive on simple sugars like lactose (from milk) or sucrose (table sugar). They can also utilize some other sugars like maltose and glucose.

However, while stevia itself doesn't directly feed LAB, it can still be used in fermented foods for several reasons:

• Sweetness without affecting fermentation: It provides sweetness without interfering with the fermentation process, allowing you to enjoy the taste of fermented products without adding sugar.
• No impact on LAB viability: Stevia doesn't harm or inhibit the growth of LAB, so they can still function and produce the desired fermentation.

Therefore, stevia can be a good choice for adding sweetness to fermented foods without compromising the activity of the beneficial LAB.