Topic 01
BioGaia Gastrus – The Culture
A short explanation of the bacterial culture, first batch and continuation.
Two L. reuteri Strains
BioGaia Gastrus PURE contains:
- Limosilactobacillus reuteri DSM 17938
- Limosilactobacillus reuteri ATCC PTA 6475
First Batch
Use 10 BioGaia Gastrus PURE capsules. Open the capsules and empty the contents into the base only when it is below 39 °C. Whisk gently with a thoroughly cleaned and heat-treated stainless steel whisk.
It may be somewhat thinner than later batches.
Next Batch
Keep one full jar from a successful batch in the refrigerator. Pour the entire starter jar into the next base when the temperature is below 39 °C and whisk gently.
Standard Fermentation
39 °C for 36 hours
If Something Is Abnormal
If there are clear or repeated abnormalities in smell, appearance, consistency or fermentation, restart the culture line when needed with 10 new Gastrus PURE capsules.
The exact bacterial count in homemade yogurt cannot be determined without laboratory testing.