Starter set L. reuteri, L. gasseri, B. coagulans yogurt | SIBO yogurt

Starter set L. reuteri, L. gasseri, B. coagulans yogurt

For a strong microbiome in SIBO

With L. reuteri, L. gasseri, B. coagulans

Each yogurt starter contains:

• 4 capsules Limosilactobacillus reuteri (each with 5 billion CFU)
• 1 capsule Lactobacillus gasseri (each 12 billion CFU)
• 2 capsules Bacillus coagulans (each 4 billion CFU)
  

A total of 7 capsules per batch.

Our starter cultures are produced in a GMP-certified laboratory and tested for identity, purity, and microbial count in an external, accredited laboratory before delivery.

Product and ingredient information

Lactobacillus reuteri

• Strain: BIO5454 (INRA/CIRM‑BIA 929)
• Amount per capsule: 100 mg (5 × 10⁹ CFU)
• Other ingredients: Acacia gum

Lactobacillus gasseri

• Strain: BIO6369 (CNCM I‑5076)

• Amount per capsule: 100 mg (12 × 10⁹ CFU)

• Other ingredients: Acacia gum

Bacillus coagulans (Weizmannia coagulans)

• Strain: MTCC 5856

• Amount per capsule: 130 mg (4 × 10⁹ CFU)

• Other ingredients: acacia gum, white rice flour

Fermentation temperature

L. reuteri grows slowly, requires prebiotics like inulin, and mild temperatures. It develops best at about 37–42 °C.

L. gasseri ferments reliably under suitable conditions. It prefers a low-oxygen environment and temperatures around 37–42 °C.

B. coagulans is a heat-stable spore former. It only becomes active at temperatures from about 40 °C and requires an environment of around 41–43 °C.

The optimal fermentation temperature of 41 °C represents a good compromise: it is warm enough to activate all three involved strains (L. reuteri, L. gasseri, B. coagulans)—especially B. coagulans, which prefers higher temperatures—and at the same time gentle enough so that L. reuteri is not harmed.

Three key strains, strong microbiome support

The starter set contains Limosilactobacillus reuteri, a clearly defined Lost Species, meaning a microbial species that is often greatly reduced or nearly vanished in modern Western gut ecosystems.

Lactobacillus gasseri is less common than before and is rare in many Western microbiomes without external supplementation, but it is not considered a classic Lost Species.

Bacillus coagulans is not a gut microbe in the strict sense, but a spore-forming soil microbe that only occasionally occurs in the gut. It is not a Lost Species, but a rare, introduced species with special stabilizing properties for the gut.

This combination thus unites a classic Lost Species with rare but proven strains for targeted and versatile support of your microbiome.

3-strain yogurt: L. reuteri, L. gasseri & B. coagulans

This special combination unites the Lost Species Limosilactobacillus reuteri with the rare, health-promoting species Lactobacillus gasseri and Bacillus coagulans into a powerful yogurt that goes far beyond classic probiotics.

All three strains support the microbiome in different ways and act via the gut-brain axis throughout the entire body, by demonstrably sending chemical messengers from the gut to the brain, among other things. L. reuteri, for example, stimulates the release of oxytocin, the "bonding and healing hormone," which has far-reaching effects on mood, sleep, muscle building, and immune regulation.

With the starter set, you prepare your own 3-strain yogurt. Fresh, high-dose, and without additives.

What happens during backslopping?

A finished yogurt can be used multiple times as a starter.

However, over several generations, the culture can change. Spontaneous mutations, contamination, or the selection of faster-growing subspecies cause the effect to diminish. Dr. William Davis, who developed the method, recommends a fresh start with new capsules after at most 20 batches. This preserves the physiological activity of the bacteria.

Why 20 generations?

Food microbiological studies show that lactic acid bacteria can genetically change after about 10 to 30 passages.

The following applies to our 3-strain yogurt:

• L. reuteri is particularly sensitive to genetic changes and loses its ability over time to stimulate key signaling molecules like oxytocin.
• L. gasseri is robust and ferments reliably, but can lose activity with too frequent reuse as the population adapts and becomes less diverse.
• B. coagulans is resistant as a spore former, but even here the germ count can decrease with repeated reuse.

Therefore, we recommend a fresh start with new capsules after 20 batches at the latest to ensure that the bacteria can fully develop their effects.