Starter set L. reuteri, L. gasseri, B. longum yogurt | Gut fit

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

For a strong microbiome

With L. reuteri, L. gasseri, B. longum

Each yogurt starter contains:

• 4 capsules Limosilactobacillus reuteri à 5 × 10⁹ CFU (5 billion CFU)
• 1 capsule Lactobacillus gasseri à 12 × 10⁹ CFU (12 billion CFU)
• 2 capsules Bifidobacterium longum à 6 × 10⁹ CFU (6 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

Bifidobacterium longum

• Strain: BB536

• Amount per capsule: 100 mg (6 × 10⁹ CFU)

• Other ingredients: Acacia gum

Fermentation temperature

The optimal fermentation temperature of 37 °C (99 °F) represents a good compromise: it is warm enough to activate L. reuteri and L. gasseri, and at the same time gentle enough to keep the heat-sensitive B. longum healthy.

Three key strains, strong microbiome support

The starter set contains Limosilactobacillus reuteri, a clearly defined Lost Species, i.e., a microbe 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.

Bifidobacterium longum is an important gut resident that is very common in traditional societies but has significantly declined in Western populations. It is therefore increasingly discussed in research as a Lost Species.

This combination thus unites two potential Lost Species (L. reuteri and B. longum) with a rare, proven strain (L. gasseri) for targeted and particularly sustainable support of your microbiome.

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

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

All three strains support the microbiome in different ways and act through the gut-brain axis throughout the body by demonstrably sending chemical messengers from the gut to the brain. 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. B. longum additionally contributes to the formation of short-chain fatty acids and the stabilization of the gut barrier, which strengthens the immune system and reduces inflammation.

With the starter set, you prepare your own 3-strain yogurt. Fresh, highly concentrated, and free of additives.

What happens during re-culturing?

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 gradually loses its ability to stimulate key messengers 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. longum is a sensitive gut resident that can lose vitality with repeated reuse. With increasing passages, growth strength often decreases, which can lead to reduced stability of the strain in yogurt.

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