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Yes, bifidobacterium are predominant in the lumen of the large intestine. I use a similar product in capsule form (Seeking Health ProBiota Bifido). I plan to start making yogurt using Custom Probiotics D-Lactate Free powder which contains four strains of Bifidobacteria as well as L. rhamnosus and L. salivarius.
The L. reuteri strains in BioGaia gastrus are good, but they only contain small amounts (~200 million CFU). The way to increase the count is by making L. reuteri yogurt using the BioGaia gastrus tablets crushed/pulverized into a powder. The tablets are flavored with mint and mandarin, but the taste doesn't show up in the yogurt, and is virtually eliminated entirely in successive batches using cultures from the previous batch.
Is this one good in terms of ingredients?
But remember the BioGaia is saliva activated. It is in their brochure.
Why would this make a difference whether you're chewing the tablets or consuming the bacteria in the yogurt? Either way, you're exposing them to saliva.
I’m currently trialing this one too. Admittedly I haven’t been super consistent with it though due to changing jobs. The jury is still out… Nothing positive or negative noted so far.
Are they ground tablets added to regular yoghurt? Then correct would not matter. Are they trying to use pulverized tablets to create the yoghurt? That might matter. To be honest, I remember someone trying to use the tablets to create the yoghurt and did not have much luck. This was years ago, maybe 2016, 2017?
Mine are capsules. Easy to open. Nice loose powder.
That would mix easily with anything you eat or drink
I have a yogurt maker- a sweet early 80s model from my mother. Beautiful turquoise and white glass cupsThat would mix easily with anything you eat or drink
Pulverized tablets used to create yogurt. I've done it successfully. The first batch tends to be much thinner than successive batches. Others who have made L. reuteri yogurt have found the same result with the first batch, or finding that it separates into curds and whey. Even then, they have had successful results using the curds and whey to inoculate further batches which then turn out well.
Very cool. Perhaps you can post a detailed recipe for others reading this and are interested?
I had linked it in my first reply but here it is again. I used a quart of unpasteurized whole milk with some additional added cream and sterilized it by heating to 180 degrees F and holding it there for about 10 minutes. Then cool the milk down to below 100 degrees F before proceeding with the rest of the process. The first time I made it, I did the prolonged 36 hour ferment that he suggests and it separated. Rather I found that about 20 hours worked better for me; while this doesn't yield quite as many CFU as the longer ferment, it stops short of the separation into curds and whey.
web.archive.org
Fantastic! Thank youI had linked it in my first reply but here it is again. I used a quart of unpasteurized whole milk with some additional added cream and sterilized it by heating to 180 degrees F and holding it there for about 10 minutes. Then cool the milk down to below 100 degrees F before proceeding with the rest of the process. The first time I made it, I did the prolonged 36 hour ferment that he suggests and it separated. Rather I found that about 20 hours worked better for me; while this doesn't yield quite as many CFU as the longer ferment, it stops short of the separation into curds and whey.
How to make L. reuteri yogurt: A step-by-step guide - Dr. William Davis
Making yogurt out of Lactobacillus reuteri is really a simple, straightforward process that I have been talking about for the past year. But some people get tripped up on the details, lamenting the thin, sour, or discolored end-result they obtain. So here is the simple recipe, step-by-step to...
annalsmicrobiology.biomedcentral.com
I only wanted to point out that commercial yoghurts can be easily used to inoculate milk to make yoghurt and type of bacteria they use is ok. Several years ago I saw LBulgaricus on many commercial yoghurts, but now they left only L Casei and bifidum. They probably know about d lactate acidosis.
