Starter Set "SIBO Stabil" | L. reuteri, L. gasseri, B. subtilis, B. infantis Yogurt

What happens when you re-culture?

Finished yogurt can be used as a starter multiple times. Over several generations, however, the culture can change. Spontaneous mutations, contamination, or the selection of faster-growing subtypes can reduce effectiveness. Dr. William Davis, who developed the method, recommends starting fresh with new capsules after 20 batches at the latest. This preserves the physiological activity of the bacteria.

Why 20 generations?

Food microbiology studies show that lactic acid bacteria can undergo genetic changes after about 10 to 30 passages.

For our 3-strain yogurt this means:
L. reuteri is particularly sensitive to genetic changes and over time loses its ability to stimulate central messengers such as oxytocin.

L. gasseri is robust and ferments reliably, but with very frequent reuse activity can decline as the population adapts and becomes less diverse.

B. coagulans is resilient as a spore former, yet viable counts can also drop with repeated reuse.

We therefore recommend a fresh start with new capsules after 20 batches at the latest to ensure the bacteria can fully develop their intended effects.