Yes, that’s what makes the ‘grains’ more interesting than the powdered culture which only contains a few strains of probiotic.
As promised, I continued looking and am still not at the bottom of it. 🙂
I found this site that has more scientific information as well as offering test strips to test the remaining sugars left after a ferment.
We just have to find our ‘Norm’ of the kefir world and all the answers about kefir will be ours!