- May 18, 2012 at 4:06 am #82187
sp1543ParticipantTopics: 2Replies: 57
(if you just read the bold text then you will get a faster but less comprehensive summary)
I just thought i’d post up what i’m currently experimenting with.
I got a yoghurt maker yesterday because I’ve been looking to culture my own probiotics for a while.
The maker takes 7 jars so this was perfect for running multiple tests in parallel. The yoghurt maker is basically just a compartment which holds jars at about 40oC for fermentation to take place.
All substrates were cultured with a single capsule of Healthy Origins 30 Billion. This is the only probiotic I’ve used which 100% DEFINITELY helped by seborrhoeic dermatitis (and by quite a bit aswell!). I was taking about 10 capsules per day though, to elicit this effect. It contains Bifidobacterium and Lactobacillus (various strains) and NO STREP THERMOPHILUS. (v.important imo)
Financial reasons are partly why i want to culture my own, but mainly I want to be able to take wayyyy more CFUs per day without having to reorder bottle of probiotics ever other day.
16 hours ago I had the following substrates setup:
1. Whole Goat’s Milk
2. Skimmed Cow’s Milk
3. Whole Organic Cow’s milk
4. Rice Milk
5. Dextrose solution (1tsp per 200ml water)
6. Psyllium husks mixed with water. (tbsp per 200ml water)
7. Control (cow’s milk with no probiotic)
Results after 16 hours fermentation:
All of the milk containing jars (asides from 7., the control and rice milk) had curdled milk floating around in them. They all had a fairly strong acidic taste which is not particularly pleasant when the ‘yoghurt’ is still liquid and still warm lol.
None had formed a thick creamy yoghurt, but i did not really expect them to. I had only used a single capsule of about 30billion lactic acid bacteria. Whereas when people use yoghurt starter culture, they will use 10x that amount (but mostly strep and some l. bulgaricus). Having said that, there must certainly be alot of lactic acid in them because the acidity is v.noticeable. (even in the dextrose, and a little in the psyllium… although the latter is hard to taste-test because it’s a turned into a glob of jelly)
I drank number 1. I left 2,3,5 and 6 in to ferment longer to see if they thicken up.
I left residue in jar 1. and refilled with milk and replaced in yoghurt maker to see if the bacteria that had fermented number 1 are still actually alive.
Assumptions people make that I need to verify are as follows:
1. The bacteria stay alive all the way to the ‘end’ of fermenting the milk, or atleast all the way until it becomes reasonably solid.
2. This is the most important one to me: Do the bacteria increase in numbers. People think that ‘of course they do!’ but who is to say that it is not just the same original amount of bacteria fermenting the sugar into lactic acid but not actually dividing to increase cell number.
I think both of them are true but I’m currently testing the first and have a test lined up for the latter assumption. I think that certain substrates (e.g. dextrose) would not neccessarily cause them to grow even though they ferment it. The reason being is that it is a supply to create ATP but not the neccessary proteins and fats for cell division.
Jar 4: replaced with a different probiotic that i think is trustworthy
Jar 7: i replace with VSL#3 which is just to see how long it takes yoghurt starter culture to thicken the milk. (which VSL#3 is despite claiming to be a probiotic, just a scam)
Conclusions so far:
1. 16 hours does not cause thickening but causes significant clumps of curdled milk and a sour taste.
2. Skimmed milk did not seem to show any less curdling than whole milk BUT the curd seemed to be separated alot more from the liquidy part.
3. Rice milk doesn’t curdle but it definitely ferments.
p.s. a future test will use FOS. The bifid shunt is unique to bifidobacterium so it may be that I can selectively culture bifidobacterium by using that substrate. Or, in any case, culture the bifidobacterium to it’s maximum potential.
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