I love these product’s for making yogurt. I’ve used the Nordic, the garreri, and the salivarius, and reuteri and had great success with them. I’m wondering what the variety of the Gasseri bacteria is? For example L. Gasseri BRN17 is one of many different Gasseri bacteria… Is there a more detailed list of the bacteria used for the cultures? Thank you.
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Normally there is no requirement to deep to a strain level for the purpose of making yogurt or yogurt-like food.
This requires DNA testing, which is not very accurate, and again that would not be helpful as the bacteria keep changing during the fermentation process as they interact with other environmental bacteria in the air, milk, and so on.
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Thank you for your response. I was just wondering if the strains of bacteria in the packages are known?
thanks
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Yes, the bacterial strains are known and described on the package. The subspecies, however, are not for the reason mentioned.
No one can provide subspecies yet, and no one can do that with a degree of certainty due to the changes that occur during fermentation. If someone does then marketing is involved
We are clear on that. The subspecies change during the fermentation
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