The 10 best lactobacillus culture 2019
Finding the best lactobacillus culture suitable for your needs isnt easy. With hundreds of choices can distract you. Knowing whats bad and whats good can be something of a minefield. In this article, weve done the hard work for you.
Best lactobacillus culture
1. Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Bifido Yogurt
Feature
Use with all kinds of yogurt makers and whole milkContains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
One sachet is enough to make 1 quart of plain, mild in taste, yogurt and re-cultured after
Contains blend of live active Bifidobacteria like ''Bifidobacterium bifidum'', ''Bifidobacterium infantis'', ''Bifidobacterium longum''
Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO
Description
Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there's more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple - use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako ( ) similar to the one our grandmothers used to make, guaranteed.2. Kefir Starter Culture - Pack of 3 Freeze Dried Sachets (3)
Feature
Every single portion of kefir can be re-cultivatedOne sachet is enough to make 1 litre of thick creamy milk kefir
Can be set at room temperature. No need of specific appliances
Contains a blend of the following Lacto-bacteria and yeast: Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp.lactis, Lactococcus lactis ssp. lactis biovar diacetylactis, S. Thermophilus, Lactobacillus Bulgaricus, Lactobacillus kefir, Lactobacillus parakefir, Saccharomyces cerevisiae, Kluyveromyces lactis
Mild in taste, suitable for healthy smoothies
Description
Kefir dates back many centuries to the shepherds of the Caucasus mountains. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage.In the Caucasian Mountains, legend has it that the resulting kefir "grains" (not a true grain-but a combined culture of yeast and bacteria) were a gift to the people from Mohammed, who instructed them on how to use the grains. Mohammed strictly forbade them from giving away the secret of kefir preparation to other people, or pass anyone kefir grains, because they would lose their "magic strength." This legend explains why kefir grains and the method for kefir preparation have been surrounded by mystery for so long. In fact, there is an incredible tale of intrigue starring a beautiful woman, Irina Sakharova, who stole the kefir grains from a prince for Russia, which is perhaps the only reason the world knows of kefir today.3. Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Pure Acidophilus Yogurt (3)
Feature
Use with all kinds of yogurt makersContains live active bacteria of '' Lactobacillus acidophilus''
One sachet is enough to make 1 quart of plain, mild in taste yogurt and re-cultured after
Suitable for vegetarians and SCD diet
Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO
Description
Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there's more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple - use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako ( ) similar to the one our grandmothers used to make, guaranteed.4. Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)
Feature
Boosts lactic acid buildup during fermentation to give your medium-diameter salamis and other dry, fermented sausages a distinct, robust, and somewhat sour flavorBlends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation
Usage: 25g for 100kg (220lbs)
Instructions for making 10lb. increments included
Storage: freezer (<2F)
Description
PLEASE NOTE: Due to freezer storage requirements, this product cannot be shipped outside North America. This product is intended only for use with meat products and is not intended to treat, cure or prevent disease. Many types of medium-diameter salamis and other dry, fermented sausages, especially those traditionally made in northern Europe, call for a distinct, somewhat sour flavor. This robust flavor is caused by a boost in lactic acid, a reaction that occurs when certain types of bacteria are introduced to the sausage during fermentation. This freeze-dried culture blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation. Bactoferm F-RM-52 starter culture causes the meat's pH to drop to under 5.0 in about four days or under 5.4 in two days in a 90F environment. This is a fast culture containing Lactobacillus sakei and Staphylococcus carnosus strains, targeted for fermentation temperatures of 70-90F. Net weight: 25g (per packet) Usage: 25g for 100kg (220lbs) Instructions for making 10lb. increments included Storage: freezer (<2F) For Food Making Use Only. Not Intended for Medicinal Purposes.5. Acidophilus Probiotic Yogurt Starter Culture -Pack of 3 Sachets for Home Made Vitalakt Dairy Product
Feature
Vitalakt - improves appetite, has a positive effect on metabolism, leads to normal digestive processes, in the process of fermenting microorganisms synthesize complex of vitamins and biologically active substances that are so essential to a child's development.Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus acidophilus, Candida kefyr
Description
Acidophilus Yogurt -a fermented milk product, which includes a whole range of useful microorganisms, lactic acid bacteria,Candida kefyr and Lactobacillus acidophilus, which makes it indispensable in baby food. Vitalakt - improves appetite, has a positive effect on metabolism, leads to normal digestive processes, in the process of fermenting microorganisms synthesize complex of vitamins and biologically active substances that are so essential to a child's development. Lactobacillus acidophilus, which is part of vitalakt suppresses a wide range of pathogenic bacteria, thus contributing to the development of normal intestinal microflora. Vitalakt regular consummation allows your child to receive adequate nutrition, which in turn ensures the normal functioning of the organism. The cell concentration of at least 10 cfu/g. You can obtain a fermented milk product with thick viscous consistency and with probiotic qualities and clean, mild flavor and aroma. Contains: 3 foil-packets of culture (1 gram each for 1 liter milk product). Preparation steps: 1. Boil 1 liter of raw milk until it starts bubbling and then remove from the heating source. Cool it down to temperature between 30-32C. 2. Add the starter culture (1 foil pack -1 gram). 3. Stir very well /use electric mixer or egg beater). 4. Keep the mixture for 12 -14 hours at a temperature of 30- 32C. (put in a thermos or use an yoghurt maker). 5. When ready store in a refrigerator at 2 to 6 C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the next 2 - 3 days (72 hours) Ingredients: Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus acidophilus, Candida kefyr. Directions No limits in the consumption. Suitable for adults and children over one year of age.6. Kefir Starter Cultures - Pack of Freeze-Dried Culture Sachets For Creamy and Mild Milk Kefir (12 sachets)
Feature
One sachet is enough to make 1 litre of thick creamy, extra mild in taste milk kefir and recultured many timesCan be set at room temperature. No need of specific appliances, yogurt makers etc.
Contains blend of live active bacteria like Lactococcus lactis ssp.cremoris, Lactococcus lactis ssp. Lactis, Lactococcus lactis ssp. Lactis biovar diacetylactis, S. thermophilus, Lactobacillus kefir, Lactobacillus parakefir, Saccharomyces cerevisiae, Kluyveromyces lactis.
Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO. Optimises digestion, bowel movements and intestinal flora
Extra mild in taste, suitable for healthy and delicious smoothies
Description
Kefir dates back many centuries to the shepherds of the Caucasus Mountains. They discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage.In the Caucasian Mountains, legend has it that the resulting kefir "grains" (not a true grain but a combined culture of yeast and probiotic bacteria) were a gift to the people from Mohammed, who instructed them on how to use the grains. Mohammed strictly forbade them from giving away the secret of kefir preparation to other people, or pass anyone kefir grains, because they would lose their "magic strength." This legend explains why kefir grains and the method for kefir preparation have been surrounded by mystery for so long. In fact, there is an incredible tale of intrigue starring a beautiful woman, Irina Sakharova, who stole the kefir grains from a prince of Russia, which is perhaps the only reason the world knows of kefir today.7. Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Authentic Bulgarian Yogurt
Feature
Use with all kinds of yogurt makers and whole milkContains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
One sachet is enough to make 1 quart of plain,slightly tart in taste yogurt and re-cultured after
Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO
Suitable for vegetarians and SCD diet
Description
Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there's more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple - use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako ( ) similar to the one our grandmothers used to make, guaranteed.8. Yogurt Starter Cultures - Pack of 12 Freeze-dried Culture Sachets for Acidophilus Yogurt (12)
Feature
Use with all kinds of yogurt makersOne sachet is enough to make 1 quart of plain yogurt and re-cultured after
Contains live active bacteria of '' Lactobacillus acidophilus''
Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO. Suitable for vegetarians and SCD diet
Description
Myth or Not? Many people ask if it is true that the famous Lactobacillus Bulgaricus bacterium is found only in Bulgaria. The correct answer is no - you can grow the bacteria in different parts of the world (in fact many people do). What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch. If this is how you make your yogurt outside Bulgaria, you will notice that after a batch or two, the yogurt loses its unique taste, physical appearance and qualities. Why this happens, scientists are not sure. It is often contributed to the unique climate of the region but there's more to creating the perfect conditions for Lactobacillus Bulgaricus than the environment. So how can you prepare Bulgarian yogurt abroad? The answer is simple - use a dried-freeze yogurt starter culture with live Lactobacillus Bulgaricus that was produced in Bulgaria. Use a new culture with every batch of yogurt you make to preserve the unique taste and qualities of the yogurt. In this way you can achieve the traditional taste of kiselo mlyako ( ) similar to the one our grandmothers used to make, guaranteed.9. Bulgarian Starter Culture for Traditional Yogurt - natural - 10 capsules for 20 liters
Feature
HOMELAND OF YOGURT IS BULGARIA What is unique about the Bulgarian strain is that only in Bulgaria it preserves its qualities in further generations of the same strain, i.e. if you use your previous yogurt to start your new batch.BENEFITS OF HOME MILK PRODUCTS 1. The complete absence of preservatives, stabilizers, flavorings, thickeners, dyes, sugars. 2. Cooking homemade yogurt, you are always guaranteed to get a fresh and lively main product (in-store yogurt, due to the addition of preservatives or heat treatment, the live microorganisms virtually absent and yogurt is not always fresh). 3. To give the product at home, you seek in it the maximum number of live microorganisms and metabolic products.
HEALTHY FEATURES OF BULGARIAN YOGURT Bulgarian yoghurt is unique, worldwide famous fermented milk product. The yoghurt contains large amounts of live and metabolically active cells L. bulgaricus and S. thermophilus. Since the antiquity it has been considered a food that sustains the human health and life longevity. Bulgarian yoghurt characteristically contains high number of live beneficial lactic acid bacteria, which counts vary between 400 million to 1 billion per gram of yogurt.
Description
Bulgarian Starter Culture for Traditional Yogurt - natural - 10 capsules for 20 liters The Starter Culture for original Bulgarian Yogurt is a symbiotic combination of selected natural sources and lactic-acid microorganism strains - type Lactobacillus bulgaricus and Streptococcus thermophilus. Lactobacillus bulgaricus is well known as an excellent health and longevity source in our daily diet. Many prestigious medical science institutes have studied and confirmed the regenerative prophylactic and probiotic effects of the Lactobacillus strains, included in this Starter Culture. EACH BOX CONTAINS: Each box contains 10 capsules of culture, 1 capsule - for min 1 liter and max 2 liters Ingredients: No less than 1x10 living cells per gram Lactobacillus bulgaricus Streptococcus thermophilus STORAGE CONDITIONS / Starter Culture/: Keep it in temperatures between 0 and 10 C . PREPARATION STEPS: 1. Boil the raw milk. (1 to 2 liters). 2. Keep it hot for 30 min. 3. Cool it down to 42-45C. 4. Open the capsule and pour the contents into the milk and stir very well 2-3 min /use electric mixer or egg beater/ 5. Allow it stand for 8-10 hours by still keeping the temperature of 42-45C. (put in thermos or use yogurt maker). 6. Put in the refrigerator until cooled down to 10C without stirring. In case you use yoghurt maker follow the applied instructions. Consume in the the next 2-3 days (72 hours) RECOMMENDED DAILY ALLOWANCE: No limits in the consumption. Suitable for adults and children over one year of age. STORAGE CONDITIONS: Keep in a cool place in the refrigerator. DOES NOT CONTAIN GENETICALLY MODIFIED INGREDIENTS Recommended by the Bulgarian Society of Gastroenterology.10. BIO Yogurt Starter Culture- Pack of 3 Sachets with Bifidobacterium and Acidophilus
Feature
Unique Type of Bifidobacteries. The Bifidobacteries are part of the natural microfloral environment of the human intestinal tract and are present in newly born babies. Passing through the stomach barrier, they attach to the walls of the small intestine and work against unwanted bacteria, detoxifying the body and boosting the immune system.In some old people, and after going through long medications and stress, certain symptoms of microbial imbalances and lower levels of Bifidobacteries, might lead to dysbacteriosis, digestive tract problems and increased risk of exposure to other diseases. Consuming dairy products containing Bifidobacteries and Lactobacillus is the perfect way of maintaining a healthy microflora balance in the digestive tract.
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