Re: using a probiotic as a culture

[Guest guest]

I've made yogurt in the past using a probiotic supplement. I was wondering if

this would be an acceptable way to ferment things.

Sara

[Guest guest]

--

Sara,

Do you have any ideas what it is? What does the label call it? Dennis

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In @y..., " saral " <vze2cfw8@v...> wrote:

> I've made yogurt in the past using a probiotic supplement. I was

wondering if this would be an acceptable way to ferment things.

>

> Sara

>

>

>

>

[Guest guest]

I have alot of probiotic supplements, the strains are lactobacillus'

-rahamnosus,-acidophilus,-casei,-bulgaricus,-salivarius,-plantarum,-brevis

bifidium, and streptococcus thermophilus,

other ingredients are corn starch, cellulose, or maltodextrin

Sara

----- Original Message -----

From: dkemnitz2000

Sent: Thursday, May 30, 2002 6:36 PM

Subject: Re: using a probiotic as a culture

--

Sara,

Do you have any ideas what it is? What does the label call it? Dennis

-

Shortcut URL to this page:

[Guest guest]

---Yes BUT...........They do not all grow/thrive/multiply at the

acidity/pH and temperature used in yogurt/curd/cheese manufacture.

Therefore some may be responsible for curd development at refrigerator

temperatures. A previous topic. Some ferment lactose while others

ferment another carbohydrate(CHO). Some thrive at lower pH,temp. etc.

Not being facetious this is Dairy Micro,401-701 I've been wanting to

identify the bugs in my yogurt for quite some time but haven't gotten

it done. I've been using something similar to the

microorganisms(probiotics) you mention for awhile to make

yogurt/cheese. Some of those microorganisms are patented (to my

knowledge only L. rheuteri). Very interesting question. Dennis

In @y..., " saral " <vze2cfw8@v...> wrote:

> I have alot of probiotic supplements, the strains are lactobacillus'

-rahamnosus,-acidophilus,-casei,-bulgaricus,-salivarius,-plantarum,-br

evis

>

> bifidium, and streptococcus thermophilus,

>

> other ingredients are corn starch, cellulose, or maltodextrin

>

> Sara

> ----- Original Message -----

> From: dkemnitz2000

> @y...

> Sent: Thursday, May 30, 2002 6:36 PM

> Subject: Re: using a probiotic as a culture

>

>

> --

>

>

> Sara,

> Do you have any ideas what it is? What does the label call it?

Dennis

> -

>

>

>

> Shortcut URL to this page:

>

>

>

[Guest guest]

--- Anyone know how all those different bugs can be identified,

enumerated and stored alive in one capsule? I've been stewin' on it

for several years. Dennis

In @y..., " dkemnitz2000 " <dkemnitz2000@y...>

wrote:

> ---Yes BUT...........They do not all grow/thrive/multiply at the

> acidity/pH and temperature used in yogurt/curd/cheese manufacture.

> Therefore some may be responsible for curd development at

refrigerator

> temperatures. A previous topic. Some ferment lactose while others

> ferment another carbohydrate(CHO). Some thrive at lower pH,temp.

etc.

>>>>>>>>>>snipped by Dennis>>>>>>>>>>>

>

> In @y..., " saral " <vze2cfw8@v...> wrote:

> > I have alot of probiotic supplements, the strains are

lactobacillus'

>

-rahamnosus,-acidophilus,-casei,-bulgaricus,-salivarius,-plantarum,-br

> evis

> >

> > bifidium, and streptococcus thermophilus,

> >

> > other ingredients are corn starch, cellulose, or maltodextrin

> >

> > Sara

> > ----- Original Message -----

> > From: dkemnitz2000

> > @y...

> > Sent: Thursday, May 30, 2002 6:36 PM

> > Subject: Re: using a probiotic as a culture

> >

> >

> > --

> >

> >

> > Sara,

> > Do you have any ideas what it is? What does the label call it?

> Dennis

> > -

> >

> >

> >

> > Shortcut URL to this page:

> >

> >

> >