Anyone try propagating probiotics in milk with success?

Answered on May 03, 2015
Created May 01, 2015 at 4:31 AM

I figure you could get a more potent probiotic supplement/drink and you would essentially have an indefinite supply which could give your wallet a break. It's also interesting because of the potential for creating customized probiotic beverages/foods

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on May 01, 2015
at 07:28 PM

Only lactobacillus, or what I believe to be lactobacillus, in my homemade yogurt.


If someone doesn't eat the last of it, the yogurt I make is indeed an unending source of fresh live culture. 

I have had poor luck using mixed multi-strain cultures for making yogurt, or in changing from cow's milk to any other type. Obviously someone knows how to do it, but not me and my Salton yogurt machine. I have experimented a lot, and end up with hot, slightly sour milks, which I discard for fear of what I've grown or spoiled.

Milk experiments can go very badly. Listeria will kill you.


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on May 02, 2015
at 02:34 AM

 Yeah it sounds risky for an ignoramus like myself. I'm sticking with milk kefir grains; the closest thing i've come to a cure for acne. Thanks for your answer



on May 03, 2015
at 07:46 AM

Google Kefir!!! Easy to make and packed full with probiotics. And apparently many more probiotics make it through the stomach to where they are neeed if mixed with a good prebiotic such as potato starch.

Long thread here which covers lots of your question.





on May 01, 2015
at 02:19 PM

It does not seem logical. The way to propagate probiotics successfully, is to make sauerkrauts.

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on May 01, 2015
at 05:37 PM

Hi glib, thanks for your response. I would appreciate if you could provide with the reasoning behind your statement?



on May 02, 2015
at 10:38 PM

Because the yogurt flora is generally too limited in species, and too specialized in digesting dairy compounds. There is no evidence that yogurt bacteria can take permanent residence in the gut, which is probably why you are eating the stuff.

Krauts are a more complex substrate, with more species initially, and result in a wider spectrum of species. Specially if you, like me, ferment a wide variety of vegetables, including roots from my garden which still have bits of dirt (I fertilize only with dried leaves and urea).

Other advantages of krauts: ingesting chunks of veggies with bacteria attached helps protect them from stomach acids. The wider flora has a wider variety of enzymes and  vitamins. It will produce more SCFA from fermentable fiber. There are a number of techniques similar to krauts, which share the same advantages.


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