Yoghurt with bacterial starter cultures (narine, VIVO, etc.) (2)

The stringiness may be due to the low cooking temperature of the yoghurt.

Girls, hasn't anyone tried the Russian Yogurtel starter cultures? I'm very interested. To be honest, I tried all the others, already from this draginess it makes me sick. (Just don't tell me that I'm doing something wrong, I already ate the dog on this)

Girls, hasn't anyone tried the Russian Yogurtel starter cultures?

I didn’t use such leaven.
Now I do it only on "Evitalia", I have never had a drag, so I don't experiment with other leavens. The yoghurt is smooth and tasty.

I know that Evitalia doesn’t last for yogurt, this is the truth.
But you always want to try something new .. Moreover, they have the usual yogurt, which definitely shouldn't drag on. And you can cook it without a yogurt maker.
Already ordered. I'll try - unsubscribe

still a minimum of pulling at Immunales from Good Food.
the density is lower than that of regular yogurt, but I like the taste more than all Italian yoghurt products

Immunalis also lasts for me. And, in general, everything. And Lactin, and Good Food, and Genesis, and Lactoferm. Got enough. I just can't eat anymore, as I put a spoon in, I want to dump it straight. It seems that they are all packed from one barrel, I have such a suspicion.
I want a regular, native yogurt. As I remember, my soul is happy

I bought starter cultures in an online store (not VIVO and not GoodFood) They sent an instruction, and here are some interesting notes to it:

ATTENTION!!! If the leaven does not work in the allotted time, place the vessel in warm water at 40-42C for 15-20 minutes, the product will become thick.

ATTENTION!!! The starter cultures are thermostable, that is, the leavening must be constantly warm.

ATTENTION!!! There may be several reasons for * viscosity * of the finished product; long protein bundles are formed. Such a product must be whipped with a mixer or in a blender with several short jerks, put in water at 40-42C for 10-20 minutes (the density will return to it) and sent to the refrigerator for 4 hours - it will be thick and not slippery.

(I could not apply the recommendations in practice, the quality of the starter cultures is excellent! The result is pleasing)

I doubt that such manipulations will preserve the bacterial purity of the product .. And besides, so much unnecessary fuss ..
And what kind of leaven do you have? Share ...

I doubt that such manipulations will preserve the bacterial purity of the product .. And besides, so much unnecessary fuss ..
And what kind of leaven do you have? Share ...

right, so as not to doubt and not mess around, a failed product - in the toilet .. as a result - no doubt, no fuss .. well, the product too ..
I took leaven here: 🔗
fitness and bifido yoghurt turned out to be excellent .. cheese, Philadelphia and mascarpone - next in line .. one of these days I will conduct tests ..

You know, I’m not buying sourdoughs for decent money in order to arrange dancing with tambourines around the preparation of yogurt .. It's just yogurt. I have something to spend my life on, excuse me. I already bought a yogurt maker, a thermometer, a thermostat ... should I also buy a blender? This is too much.
I'd rather look for another starter maker.

I already bought a yogurt maker, a thermometer, a thermostat ... should I also buy a blender?

Well, you certainly don't owe me anything! (however, as I do to you)

I didn’t use such leaven.
Now I do it only on "Evitalia", I have never had a drag, so I don't experiment with other leavens. The yoghurt is smooth and tasty.

Irina, and you dilute Evitalia according to the instructions, at once by 2 liters? Part in sourdough, and part in ready-made yogurt for food? Is the sourdough in the refrigerator until next time? Of course, I read the instructions, but I wanted to hear the opinion of an experienced user of Evitalia. I am a little confused by the fact that the leaven will cost about five days in the refrigerator, there will not be anything to it from the air, from the environment, otherwise it is not known what can grow later. Or am I worrying in vain and the bacteria we need will overwhelm the unnecessary disease-causing ones? I have Moulinex (with a separate thermostat) for seven jars - this 1.2 liters can be made immediately, but then about 3 days later I would need to put the next yogurt, not earlier.

[Melanyushka]

Melanyushka I have been fermenting yogurt on Evitalia for a long time. I use 1/2 dry sourdough, divide by eye. I close the remaining dry starter culture and put it in the refrigerator. I make sourdough from half and sour yogurt. Yogurt always turns out thick without pulling, but a lot depends on milk and it is very important to keep the temperature.

And nothing happens to the second half of the dry sourdough? Next time you get the same good yoghurt from this powder? I read the warning that it would not be necessary to store the already opened packages of dry sourdough, and now I am afraid I would not grow something indecent later.

I also make yoghurt on Evitalia. The instructions say that the finished starter culture can be stored for about 3 weeks (I don't remember exactly, 17 or 19 days). I have it in the refrigerator, I get in there only with a spoon scalded with boiling water, I don't think that from opening and closing the lid, something harmful will fly in there. The same harmful thing can fly into the jars during the initial fermentation. And if something gets in, then everyone will multiply. I don't think that good bacteria will "defeat" bad ones.

And nothing happens to the second half of the dry sourdough? Next time you get the same good yoghurt from this powder? I read the warning that it would not be necessary to store the already opened packages of dry sourdough, and now I am afraid I would not grow something indecent later.

I couldn't do anything obscene, I keep it closed in the refrigerator in compliance with all sanitary rules. I have been making homemade yogurt for several years already, this is Matsoni, and Narine, and Evitalia now. But you choose.

Girls, thanks for the advice. Here I am such a frightened crow, many years ago, without any yogurt maker (there were none then) they made a homemade "kefir", fermented milk with sour cream, the consequences - mom do not worry, I almost lost my little son, I had to stay in the hospital for a long time, since then I'm afraid of homemade milk, although I understand that now both yogurt makers and sourdough ..., and I sterilize all the dishes thoroughly, but there is such a "worm" inside.

[Melanyushka]

Melanyushka, I make on milk "Prostokvashino" long-term storage, 3.5 or 6%. I bought another set of jars, albeit from another yogurt maker, they are slightly smaller than Brand's, but I just need to, I prepare the sourdough in them.
I do this - I pour milk into a bottle, shake it so that the leaven dissolves and pour it in half into two bags of milk, at room temperature. I put one package in the refrigerator, and pour the second into glasses and put in a yogurt maker for 12 hours. I use this batch for further leavening. And the next day I pour out the second carton of milk, the one from the refrigerator, I also put it for 12 hours. And we are already using this batch for food.
Additional jars help me out a lot, there is no need to wait for the release of the main jars. And the sourdough is more sterile, because part of the sourdough will not get off with a spoon from the total mass, but I immediately use 1 cup per 1 liter of milk, the rest are standing, waiting "in the wings." I've been re-fermenting for 5 hours already.

Irina, thank you very much! I didn’t guess about the second set of jars, but it’s really convenient and sterility is still better preserved in separate jars. And also, pour the starter culture from the bottle into bags with milk at room temperature, do you somehow heat them up in the bags? Or, in general, it is ultra-pasteurized and in the store it is not on the refrigerator counter, as you brought it home, and do you cook without heating even a little?

[Melanyushka]

Melanyushka, I store the bags in the closet, that is, they are at any time at room temperature. I don't heat milk, rarely when I put hot water under the tap, but I haven't noticed any difference in the quality of yogurt, so now I don't heat it. I take a glass of sourdough out of the refrigerator a few hours before kneading, so that it warms up a little.

Irina, thank you!

I bought the Yogurtel starter culture, put it on trial.

Girls, where do you store dry starter cultures, I put them in the refrigerator, on the side ...

I bought the Yogurtel starter culture, put it on trial.

Girls, where do you store dry starter cultures, I put them in the refrigerator, on the side ...

Some starter cultures can be stored in the freezer or in the coldest part of the refrigerator (except the freezer), and some can not be stored in the freezer. Then - in the coldest part of the refrigerator. It's probably not very cold on the side. Although, I do not know how the Yogurtel is stored, what kind of temperature is needed for this sourdough. And the storage temperature should be written on the packaging, look and find this in your refrigerator. And we all have different refrigerators. Some have almost room temperature there, some about zero.

Always refer to the manufacturer's recommendations, under what conditions and how long you can store sealed and opened packaging.
For example, bifidobacteria, which many people praise here, are very capricious to both high and low temperatures, quickly die.
By the way, I personally make a leaven from a pharmacy bifidumbacterin, and then with this leaven I ferment milk for yogurt, cottage cheese, fermented baked milk, kefirchik (although kefir is a fungus, not bacteria, but something similar to kefir or drinking yogurt can be made on bifidobacteria) ...
I respect this drug and the ferment based on it because it is recommended even to infants from the first day of life, and is an excellent prevention of many diseases, and also helps to strengthen the immune system.

[bifidobacteria]

I respect this drug and the ferment based on it because it is recommended even to infants from the first day of life, and is an excellent prevention of many diseases, and also helps to strengthen the immune system.

Only here it must be borne in mind that all these excellent properties are due to bifidobacteriawhich not over-fermented... And accordingly, such a benefit is only when fermenting for the first time. When over-fermenting, bifidos are not over-fermented, but only other bacteria that are part of the ferment and, of course, are also useful, but, of course, not to the same extent as bifidobacteria. Therefore, if it is supposed to feed infants or small children or even adults, but for medical reasons as a treatment, then re-fermentation is not necessary, but only once - the first. Then - new packaging.

[I make SQUARE myself]

We are probably talking about different things ...
I I make SQUARE myself, based on the usual pharmacy penny bifidumbacterin, and I don't buy ready-made sourdough.
That is, in my case, we are not talking about any "new packages" of sourdough, just another bottle of bifidumbacterin for making a new portion of the sourdough.
By the way, such a bottle is enough to ferment 15-17 liters of milk or cream, which is quite enough for 7 days for an average family.
Naturally, and I already wrote about this, bifidobacteria are not very resistant, capricious to high (above 42 * C) and low temperatures.
The finished starter culture must be kept in the refrigerator at T * C not higher than 10 *, but not frozen, and must be used within 7 days, since then bifidobacteria are already starting to die.
We are not talking about any over-fermentation, only the primary production of the starter culture and then the primary fermentation of dairy products with it.
But if you consider that everything is done easily and simply, the price of the issue is scanty, and the result is healthy and tasty, then personally for our family I prefer only this method.
Of course, additional troubles are caused by the creation of at least minimal sterile conditions in the manufacture of sour milk for children, but this does not depend on the type of starter culture.

[primary fermentation of dairy products with it]

We are not talking about any over-fermentation, only the primary production of the ferment and then primary fermentation of dairy products with it.

So this is called over-fermentation. First, you make the primary production of the starter culture (that is, the primary fermentation of powder bacteria) from the powder purchased in a bottle or sachet. What happened is called Maternal leaven, this is the primary fermentation, and everything that you do further from it is the re-fermentation. It can be one, or several one after the other, but these are over-starters. Bifido is only in the Motherboard, then they are gone, but there are only over-fermented other bacteria.
Maybe after three years of making yoghurts from sourdoughs, I still do not quite understand something, but if someone is interested in the answer to this question, then you can ask an expert in the appropriate thread.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0

Yes, one more thing. Perhaps, as you write, the purchased penny bifidumbacterin is just a pharmacy medicine, not a ferment, and you are trying to make it from it, so what happens may even be dangerous, because only ferment bifidobacteria are useful and safe. Here I was when I asked the Expert how long it is possible to take one kind of bacteria and read the answer, there is also about bifido that one should take only ferments with bifidobacteria, and not invent them ourselves.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=172987.0

As far as I know, bifidobacteria are anaerobes and it is simply unrealistic to grow them at home. Even in production, fermented milk products are simply enriched with them.

[doing]

I am not inventing anything.
I just take pure bifidobacteria and doing of them leavenand then ferment milk and so on with it.
And someone buys zakvakmade on the basis of bifidobacteria by someone else, and then ferments milk and so on with it.
Do you feel the difference?
By the way, I actually make the starter in an anaerobic environment. And then sour milk, too, only under a tightly closed lid.
And about the danger: the drug that I use is recommended even for newborns from the first day of life with practically no restrictions.
It is also my choice and my family's choice.
Here I do not recommend anything to anyone and, moreover, I do not impose anything.
And the recommendations of experts in the spirit of "buy only ours and from us" somehow do not inspire ...
I prefer to listen to the opinions of unbiased experts.
In addition, there are so many "wild" bacteria around us that it is worth speculating about the dangers of regular intake only one not even funny of some kind.
So I wish you and us health

[doing]

I am not inventing anything.
I just take pure bifidobacteria and doing of them leavenand then ferment milk and so on with it.
And someone buys zakvakmade on the basis of bifidobacteria by someone else, and then ferments milk and so on with it.
Do you feel the difference?
By the way, I actually make the starter in an anaerobic environment. And then sour milk, too, only under a tightly closed lid.
And about the danger: the drug that I use is recommended even for newborns from the first day of life with practically no restrictions.
It is also my choice and my family's choice.
Here I do not recommend anything to anyone and, moreover, I do not impose anything.
And the recommendations of experts in the spirit of "buy only ours and from us" somehow don't inspire ...
I prefer to listen to the opinions of unbiased experts.
In addition, there are so many "wild" bacteria around us that it is worth speculating about the dangers of regular intake only one not even funny of some kind.
So I wish you and us health

We feel the difference at least in the fact that -
Bifidumbacterin in pharmacy powder is used in pure form diluted with water for newborns from the first days of life, including, but not for lactic ferment, and if you did it, then you need to drink it and not ferment milk with it and so on.
Anaerobic conditions are something other than a tightly closed can lid. And how did you create anaerobic conditions at home for your starter culture?

And experts and not only experts advise, there are all kinds of starters and completely different manufacturers dairy starter cultures, and you do not need to take hostility to everything that is told to you and be so categorical.

[Some strains of bifidobacteria also multiply in milk]

Well, in this situation, as I was perceived, so I perceive. That is, what a hello (to me), - this is the answer (mine).
After all, I just shared my experience, did not impose anything on anyone, and received not an answer (which I did not ask for), but a mentoring rebuke (which I did not deserve)
And as for all sorts of statements, then, for example, in the topic to which Mona referred, claiming that bifidobacteria do not multiply in milk, there is a post of a certain Master, that is, one of the experts who answer the questions:

Basically, lactic acid bacteria (lactic acid streptococci and bacilli), acetic acid and propionic acid bacteria multiply. Some strains of bifidobacteria also multiply in milk... Whether or not to bother with different leavens, decide for yourself. They differ in the species composition of bacteria.

That is, the answer there sounded in the key that it does not matter what you ferment with, since no matter what bacteria the ferment contains, the milk fermented by it does not matter "mainly lactic acid bacteria (lactic acid streptococci and bacilli), acetic acid and propionic acid bacteria multiply.", and the rest is just a figure of speech.
Another expert writes

You also need to take into account that some bacteria can live only in milk, but not multiply, for example, bifidobacteria,

And you here recommend me to dilute something with some water ...
There are generally many conflicting postulates.
I would not want to continue marking time in the same place. Therefore, I propose to end this discussion.
I'm at least getting out of it.

And you here recommend me to dilute something with some water ...

osspodi I DO NOT recommend anything to you, read at least the instructions for the pharmacy drug you use
Before use, the lyophilized (dried by freezing under vacuum) substance contained in the bag is poured into a glass, water at room temperature (+ 18- + 20 ° C) is added at the rate of 5 ml (1 teaspoon) per dose of the drug and stirred for 10-15 minutes The resulting suspension acquires an opaque white color (if powdered milk is formed as a filler for the preparation) or becomes colorless (if lactose is used as a filler). One teaspoon of the resulting suspension contains 1 dose of the drug. When administered orally, the drug should be taken 20-30 minutes before meals. The dissolved preparation is used immediately, do not store.

[doing]

I am not inventing anything.
I just take pure bifidobacteria and doing of them leavenand then ferment milk and so on with it.
And someone buys zakvakmade on the basis of bifidobacteria by someone else, and then ferments milk and so on with it.
Do you feel the difference?

Seem, did not understand each other.
the leaven made by someone else was not meant in a yoghurt-like form, which is then re-fermented, but in a dry

[Aygul]

No, well Aygul see, if the instructions say that the diluted drug should be drunk immediately, then what kind of useful lactic ferments from this drug can be discussed, made under anaerobic conditions at home

so it’s so I even read somewhere (I don’t remember) why it’s not necessary to ferment from the pharmacy Bifidumbacterin. I only remembered that it is useful to take it according to the instructions, and since the instructions do not say that it can be used to prepare a fermented milk product, then you do not need to do this

After all, I just shared my experience, did not impose anything on anyone, and received not an answer (which I did not ask for), but a mentoring rebuke (which I did not deserve)

Yes, you are right, perhaps my answer sounded somewhat categorical and mentor-like. I apologize for this. Use, of course, your method if it seems correct to you, although this contradicts the instructions for the drug, and it is precisely because of this contradiction that readers of this thread should not be advised to do this, most of whom have already read the entire thread for a long time and will not lead to this , but beginners can take advantage, and it's good if without consequences.
Excuse me again, I have a feeling that I am trying to teach again, just leavens can be, if used correctly, a useful product, and if used incorrectly, it can be a bacteriological weapon. And it is better not to risk your health and those of your loved ones.

[my]

osspodi I DO NOT recommend anything to you, read at least the instructions for the pharmacy drug you use
Before use, the lyophilized (dried by freezing under vacuum) substance contained in the bag is poured into a glass, water at room temperature (+ 18- + 20 ° C) is added at the rate of 5 ml (1 teaspoon) per dose of the drug and stirred for 10-15 minutes The resulting suspension acquires an opaque white color (if powdered milk is formed as a filler for the preparation) or becomes colorless (if lactose is used as a filler). One teaspoon of the resulting suspension contains 1 dose of the drug. When administered orally, the drug should be taken 20-30 minutes before meals. The dissolved preparation is used immediately, do not store.

IN my instructions (and you can find it in the Internet) it is written:
"Method of administration and dosage:
Inside, during meals (mixing with liquid part of food, preferably fermented milk, or with 30-50 ml of boiled water at room temperature, either with mother's milk) for the prevention of intestinal diseases for adults and children ... "

but beginners can take advantage of it, and it's good if without consequences.
Excuse me again, I have a feeling that I am trying to teach again, just leavens can be, if used correctly, a useful product, and if used incorrectly, it can be a bacteriological weapon. And it is better not to risk your health and those of your loved ones.

I did not give any instructions, methods, recommendations, etc. here. Therefore, no "beginners" will be able to use anything.
And if someone is interested in this method, then he himself will be able, as I once did, to find answers to all questions.
For example, I received recommendations and detailed consultations on the method of removing the starter culture and then fermented milk from it, as well as on the storage and use conditions, at the Pasteur Institute.
I trust this source.
Homebrew starter gurus are not.
On this, let me take my leave.
Shl. I accept my apologies, but no objections.

[my]

IN my instructions (and you can find it in the Internet) it is written:
"Method of administration and dosage:
Inside, while eating (mixing with liquid part of food, preferably fermented milk, or with 30-50 ml of boiled water at room temperature, either with mother's milk) for the prevention of intestinal diseases for adults and children ... "

Well you have another Bifidumbacterin, but read on from Your same instructions:

special instructions
The drug should not be used in case of violation of the integrity of individual packaging, violation of labeling.To dilute the drug, do not use water with a temperature above 40C and do not store bifidumbacterin in a diluted form.
Shelf life is 1 year.
Temporary (no more than 10 days) storage at room temperature is acceptable.
Do not store Bifidumbacterin in a diluted form.

It says that it can be diluted with water or milk
***and drink the resulting suspensionwithout achieving complete dissolution of lactose. Babies are given during feedingmixed with breast milk ***
But where is it written what can be used as a mother's leaven and used for fermenting milk and other things?

For example, I received recommendations and detailed consultations on the method of removing the starter culture and then fermented milk from it, as well as on the storage and use conditions, at the Pasteur Institute.

Wordless statements, indicate where these recommendations can be read at the Pasteur Institute?

[dairy industry for the preparation of bacterial starter cultures]

**** Currently, a new strain of bifidobacteria has been developed, which can be widely used in dairy industry for the preparation of bacterial starter cultures, fermented dairy products.

The invention relates to the dairy and biotechnological industry and is a new strain of bifidobacteria Bifidobacterium bifidum U-4 (VKPM-S1257), capable of actively multiplying in milk and other nutrient media, fermenting milk in 14-16 hours and exhibiting stable symbiotic relationships with lactic acid bacteria. Strain Bifidobacterium bifidum U-4, able to actively develop in nutrient media and milk, fermenting milk at a 5% dose of inoculation at (37.5 0.5) oС for 14-16 hours and exhibiting symbiotic relationships with various types of lactococci and lactobacilli in milk.
Which can be widely used in the dairy industry for making bacterial starter cultures, fermented dairy products.
Dairy products containing bifidobacteria are an active and effective means of prevention and treatment of various gastrointestinal diseases, as well as intestinal dysbacteriosis caused by previous intestinal and other diseases, prolonged antibiotic therapy, radiation and chemotherapy, stress effects, disturbances in the ecological balance of the environment and other factors.

The following pharmaceutical preparations containing bifidobacteria: bifidumbacterin, bifikol, bifilong. The composition of these preparations includes bifidobacteria of the following types: Bifidobacterium bifidum N 1isolated from healthy children (SU, A. p. 1513029, class C 12 N 1/20, 1989), strain Bifidobacterium bifidum LBA-3 as a production plant for the production of bifidumbacterin (Instructions for the use of bifidumbacterin dry, approved 02/10/89. Ministry of Health of the RSFSR "Enterprise for the production of bacterial preparations MNIIEM named after G. N. Gabrichevsky).
These strains are used for the preparation of dry bacterial preparations of bifidobacteria and are intended for medical purposes.****

Yes, the discussion turned out to be hot. And, as they say, the truth is born in a dispute. I will not voice this truth, so as not to provoke another round of controversy in a circle. It's just that everyone for himself will make certain conclusions and decide what is right and what is not.
Therefore, girlfriends and friends, delicious and healthy yoghurts!

Mona is entirely on your side, and I perfectly understand why you could not help but speak out on this topic. The risks of such experiments are too high. The doctor at one time seriously scared me against "fermented milk amateur performance".
And here, on the forum, beginners come to learn, too, and this must be borne in mind.

Girls, I do not want to throw firewood into the smoldering fire of discussions, I just want to express my opinion. When I was studying at the institute in the 80s, our luminaries, teachers in the specialty of pediatrics, told how you can persuade a child to accept the hated bacteria that they did not like so much.Most of all, this related to the coli-protein bacteriophage (it had a very vague unpleasant smell and taste, the kids couldn't care less about it !!!) and so then, in the absence of yogurt makers and other devices, it was recommended to ferment and re-ferment both bifido and lacto and so on. milk. Yes, the concentration is less, but at least something. On the other hand, what grows on sourdough cultures can only be checked by the sowing tank. Everyone knows that there have been cases of infection with products from the dairy kitchen, where the dignity must be maintained. norms. Therefore, I will never argue about guarantees.

What was produced in the 80s and what is being produced now can differ significantly.

It seems to me that you still need to follow the instructions.

Virgo, I realized that bifidumbacterin is not suitable for fermentation, but what about Narine?
I took out a package of Narine from the refrigerator in glass bottles produced by Ferment LLC. The instructions say what to use diluted with water, but not a word about leaven in milk.
Do you think Narine in bottles can be used for ferment?
She fermented earlier and did not think about it.

Virgo, I realized that bifidumbacterin is not suitable for fermentation, but what about Narine?
I took out a package of Narine from the refrigerator in glass bottles produced by Ferment LLC. The instructions say what to use diluted with water, but not a word about leaven in milk.
Do you think Narine in bottles can be used for ferment?
She fermented earlier and did not think about it.

Many Narine girls ferment here, but probably something like this:
🔗
I didn't ferment.
In general, there is a Search line at the top of the page. I decided to see what it would give out if I could write NARINE there.
Got a bunch of links, see if you can find an answer. By the way, I found a link for 2008, where people ferment Narine in bottles and bags, and bifidumbacterin, which we were arguing about here. I'm not sure that this is good, but it’s just that in those years there was probably nothing else, it’s an abundance of special ones, adapted specifically for fermentation of bacil with milk.

In general, they told me at the pharmacy that Narine goes to fermentation in bottles. But instructions are attached to them. Maybe they just didn't give you instructions for fermentation?

Narine (Ferment LLC) has instructions on the package, there is no separate insert.
In the internet there is a different infa: some write that it is suitable only in bottles for leaven, others that it is impossible to ferment in bottles - only drink alive.
I fermented bottles, it always turned out and I like it to taste.
I want to buy narine in packages made in Armenia and compare with ours.
Mona1, thanks for the link.

What was produced in the 80s and what is being produced now can differ significantly.

It seems to me that you still need to follow the instructions.

In terms of biologics, what could have changed? Mutated or what? Bifidobacteria, they remain the same bifidobacteria at all times. It's just that in the 80s they were used mainly for treatment. At home, they fermented milk (my mother made sour milk with sour cream just on the table, without a thermostat, laid the skins removed when heating milk on top - a taste familiar from childhood) and they sold it on the market, but now they sell it in dairy rows, that's how they fermented and how they store this question. Now there are a lot of different ferments, if this is not for treatment, then choose any, focusing on taste.
And I learned about Narine 15 years ago. The little girl's friend had problems, they were recommended exactly narine. She tried a pharmacy, every other time it turned out with a lyophilisate. There it was necessary to make the mother's leaven and use it for fermentation. And what would she surely go to the anti-plague institute - there on certain days and at strictly certain hours they sold ready-made sourdough, which she prepared in a thermos. But I never liked snotty in sour milk, even refused to try, well, if the medicine, then let him eat it whoever needs it.I read that certain bacteria or their complexes are used for the preparation of sour cream, fermented baked milk, kefir. But I remember in the 70s we still sold everything snotty and sour cream including. I did not eat. Then they said that sour cream was fermented with an acidophilus stick, because everything was in short supply. This I mean that even then not everything was so sweet and correct according to GOST.
And in the instructions for bifidumbacterin, lactobacterin and other pharmaceutical preparations used for the treatment of dysbiosis, there can be no recommendation on how to prepare the starter culture. Because who will control under what conditions fermentation is done? What a sin to conceal everyone has different tolerances in the concept of hygiene. Someone has increased sterility and children get sick because they grow up in refined conditions and when they get into a normal environment they have no immune protection, because they did not encounter in scanty amounts, so that they could form immunity without developing the disease.
If someone is interested, I can give a short essay on how the intestinal biocenosis develops in a child and the influence of lactic acid bacteria on him, if you have not heard about it.