SIBO Yogurt Optimizations — A Look at the Science (L. Gasseri, L. Reuteri, B. Subtilis)

Описание: The SIBO yogurt recipe and technique unfortunately does not work and this video outlines why. The scientific bacterial databases show us what we can and cannot do to culture these microbes in our home kitchen. At the end of the video I go over some of my recommendations for addressing a SIBO diagnosis.

Timestamps:
0:00 SIBO yogurt overview
1:31 Variables to use to know when a ferment is done
2:48 L. Gasseri Overview
4:45 Fermentation variables we can control
10:30 Microbes prefer minimal metabolites
15:14 L. Reuteri review
16:51 B. Subtilis analysis
22:42 What I would do instead of the SIBO yogurt.

Why Culture a Probiotic at Home -    • Why Culture a Probiotic at Home  
How to get your yogurt to never separate again! -    • How to get your yogurt to never separate a...  

This video is part of a larger series on home fermentation, probiotic optimization, and gut health. Subscribe for more.

🔬 To work with Matt, visit: www.cressdietetics.com
Follow on YouTube: @CressDietetics

Bacillus subtilis:
Bacillus subtilis is a great probiotic but it is not a yogurt strain. Just like how you cannot put yogurt cultures in grape juice to make wine, you cannot put Natto microbes (Bacillus subtilis) into milk to make yogurt. Bacillus subtilis doesn’t ferment milk, it doesn’t acidify the medium, and works best in a high-protein, oxygenated environment like soybeans. For therapeutic use, I believe it deserves its own dedicated ferment, separate from L. reuteri or L. gasseri. Either take it as a probiotic or use it to make natto.