Yoghurt with bacterial starter cultures (narine, Vivo, etc.)

I suspected for a long time that my yoghurt maker was overheating, and with the appearance of the temperature probe, the suspicions were justified, the temperature of the finished yoghurt (heated for 8 hours) turned out to be 42-43 'I read that at elevated temperatures it is not something that needs to grow interesting, and what has grown there? what am I feeding the kinder, how can the temperature be adjusted? Moulinex yoghurt maker

I think that what you need has grown there, in the instructions for the YOGURT ferment of the Kiev Institute of Milk and Meat, for example, it is written that the production temperature should be 37-45 degrees! their other leavens require temperatures up to 37, and yoghurt bacteria are probably the most hardy. I also have a mule, and if I need to lower the temperature, I put a paper towel on the bottom.

[Kosha]

Kosha, it seems to me, any will do. I generally put regular paper napkins.
Finally I got used to my tefali. And with the advent of the temperature probe, it became easier: now I know that in 40 minutes the temperature inside the yogurt maker rises to about 45 degrees. Disconnect from the network. Now I am making yogurt from Yogulakt - it takes a long time, about 10-12 hours is fermented. Therefore, after about 6 hours, I turn it on again for 10-15 minutes, so that the temperature rises a little (I look at the temperature probe, I had it instead of one jar).

Shl Juliya, yogulact there are 30, 60 and 75 capsules in a package, Yoghurt "Roselle" is also different? Probably, indeed, the same thing.
Next time I will buy the largest package, I will really like the taste of the finished yogurt, and Qween sat on him

[Juliya]

Shl Juliya, yogulact there are 30, 60 and 75 capsules in a package, Yoghurt "Roselle" is also different? Probably, indeed, the same thing.
Next time I will buy the largest package, I will really like the taste of the finished yogurt, and Qween sat on him

Yeah, I "sat down".
"Roselle" is the name of the manufacturer. And there is also, with exactly the same composition, yoghurt from "Doctor S ..."
I wrote the name above, the instructions are given for these yoghurts the same, from the same pack.

Yogurt Roselle for 30 and 75 capsules is coming.

[Yoghurt Moulinex]

I sell Yoghurt Moulinex - brand new, in packaging, receipt, guarantee - 520 UAH.
**
If you are interested starter cultures for fermented milk products (Bifivit, yogurt, narine (acidophilic milk), simbilact, cottage cheese, vitalact): I am a representative of the Institute of Milk and Meat (I will provide a quality certificate), and I always have starter cultures available (I am - M. Dorogozhichi). You can buy from 1 piece. Prices without markups (7.50 UAH each) - as on the website

right now, Narine's husband bought it.
I just think that the temperature is probably high during fermentation. because again I got yogurt. I'll put in a towel.
I understand that if you add narine, you must first make the leaven. right now, I'll read it in more detail, here it was somewhere.

So. I have narine in pills. Dap to put?

So. I have narine in pills. Dap to put?

It seems that no one has used pills yet, I also asked here recently, so you have the flag of the experimenter in your hands and then tell everyone how it turned out! I think I also need to crumble a couple of tablets into 1 liter

As for curdled milk - I have a concept of curdled milk that is something extremely fresh, just sour milk thickened when, and how do you understand your curdled milk? Is it liquid or grainy? just temperature is not the only indicator ...

"Good" bacteria from the pharmacy

Before I started using store-bought yoghurts as a starter for yoghurt, I got caught under the mantle: to improve my health with the help of bacteria from the pharmacy. I just wanted to gobble them up, not use them as a yogurt starter. The idea - to ferment milk with them - came to me after buying these bacteria in three different pharmacies for about 650 rubles.

And it's good that I thought to test these bacteria as a ferment: all these bacteria were not suitable for treatment, because they could not even ferment milk - they were either sluggish (could not multiply), or there were very few live bacteria in the preparations.

The bacteria were purchased from three different pharmacies and stored there in the refrigerator. Were these drugs - improperly manufactured, damaged during transportation or storage? I dont know....

Here are the pills, capsules and vials:

1 Bificol dry

2 Lactobacterin dry

3 Colibacterin dry

4 Bifidumbacterin

5 Gastrofarm

6 Acipol

7 Acylact

It is especially upsetting that it was not possible to prepare acidophilus from Acipol and Atzilact: it is not sold in my locality, but I want it ...

It is outrageous that such a crap is being sold to people who need treatment and health improvement! After all, people tend to trust doctors and pharmacists, consider the drugs from the pharmacy to be of high quality, do not spare money when it comes to their health and the health of their children!

dear forum users!
please tell me who used liquid bacteria bifidum 791 BAG 🔗 narine liquid 🔗 biovestin 🔗 I'm going to buy a yogurt maker and make it only from pharmacy bacteria, not store-bought ones.
Please share your experience!

[uberipuzo]

uberipuzo

"Good" bacteria from the pharmacy
.....

..... all these bacteria were not suitable for treatment, as they could not even ferment milk - they were either sluggish (could not multiply), or there were very few live bacteria in the preparations.
....
Here are the pills, capsules and vials:

1 Bificol dry

2 Lactobacterin dry

3 Colibacterin dry

4 Bifidumbacterin

5 Gastrofarm

6 Acipol

7 Acylact
....
It is outrageous that such a crap is being sold to people who need treatment and health improvement! After all, people tend to trust doctors and pharmacists, consider the drugs from the pharmacy to be of high quality, do not spare money when it comes to their health and the health of their children!

You are not quite right, no one is pushing you! The bacteria you listed are really used with a positive result for the treatment and prevention of dysbacteriosis, as well as for increasing immunity. Tested on my family, especially Bifidumbacterin! She treated her daughter with it after a severe dysbiosis at 5 months of age. And for 16 years (now she is 17 years old) we periodically take it for prevention.
If you failed, then the expiration date has passed. And for fermenting milk, lactic acid starter cultures are used, also tested on myself, ask at pharmacies, they will help you choose.

for ukka - about dry bacteria from the pharmacy

==================

The advantage of dry preparations ("Bifiform", "Linex", "Bactisubtil", etc.) should be considered that the bacteria are in a state of hibernation, as it were. Therefore, they are not so sensitive to temperature changes, they are easier to store. You can take such drugs with you on a trip and not be afraid that they will deteriorate on the road. However, in the case of using dry bifidobacterial preparations or dry bifidobacteria direct addition, it is not always possible to talk about obtaining an effective bifidobacterial food product, since most strains of bifidobacteria during drying significantly change their activity, being in deep anabiosis and restore it only after 3-5 divisions after entering an environment favorable for reproduction. Often, such bifidobacteria simply do not have time to do this, once they are dry, they enter the intestines, and are safely removed from it with feces, without having time to do their useful work.It takes them about 8-10 hours to transition to an active physiological state, but by this time most of them can already be naturally eliminated from the intestines. In order for at least some part of the bacteria to be fixed in the intestine, their concentration in dry preparations should be at least 10 12-14 live bacteria in 1 gram of dry powder. It is practically impossible to obtain such a high concentration of live bacteria under conditions of spray drying or lyophilization, since 10 - 25% of populations of probiotic bacteria die, and bacteria that have retained their viability drastically reduce their proliferative activity, as a result of which the bulk of bacteria are probiotics in their destination passes through the intestines of humans and animals in transit, providing only a minimal therapeutic and prophylactic effect and not showing the ability to colonize (populate) this ecological niche. At a lower concentration of live bifidobacteria in a dry preparation, there will be practically no effect from its use. Therefore, their effectiveness is higher in people suffering from constipation - the bacteria have enough time to become active. Conversely, if we are talking about a child, especially a young one, or about an animal (kitten, puppy, calf, pig) in which the speed of food movement through the intestines is several times higher than that of an adult or animal, or about an adult or an animal with a tendency to diarrhea, the effect may be lower precisely because of the lack of time for the bacteria to "awaken".

[uberipuzo]

uberipuzo
Sorry, but bifidumbacterin is not a ferment, a remedy. In the previous post, I emphasized this. Read about it and other lactic acid bacteria: or 🔗... (remove the dots)
For leavens, read: 🔗... or 🔗... I took the "yogurt starter" myself at the pharmacy, and it turned out to be a normal healthy yogurt. True, I no longer remember whose production, and now I am visually looking in pharmacies, I cannot find ... But ask questions 🔗... (remove the dots) there a specialist (mother of two small children) gives advice. Good luck!!!
And you don't need to find fault with doctors and pharmacies a priori, you just need to look for "your" leaven.
M_T, I agree with you about pharmacy starter cultures, because preservatives are added to shop yoghurts to increase the period of sale (even "activation" 14 days), and on the third day the number of lactic acid bacteria decreases.
An interesting program about milk, I advise you to watch it: remove it).

somebody bought starter cultures at the Institute of Dairy Industry on Lyusinovskaya in Moscow
share your experience!

[M_T]

M_T I strongly advise, write off with kipitka from the website 🔗..., she works at the same institute, but Ukrainian. I do not advertise the site kiev-mama, just kipitka(Julia) is a competent specialist and makes yoghurts herself, for her children.

[ukka]

ukka, Thanks for the compliment)
M_T, ask for starter cultures. (I don't always visit the forum)

and I'm in Moscow, can you send it to me by mail?

[kipitka]

kipitka, Julia! Oh, and I know you from your Kiev mother ... And you are nashenskaya, bakery!
I'm looking for a "yogurt starter" now, I remember it was called that, but I don't remember whose production. Please advise where to find something similar or kefir starter, pliz !!!

and I'm in Moscow, can you send it to me by mail?

no. I'm only in Kiev - in the Dorohozhichi area ...

[kipitka]

kipitka, Julia! Oh, and I know you from your Kiev mother ... And you are nashenskaya, bakery!
I'm looking for a "yogurt starter" now, I remember it was called that, but I don't remember whose production. Please advise where to find something similar or kefir starter, pliz !!!

Yes, I already have a year of HP Kenwood) and half a year Yogurt Maker ...)
So, I have a ferment for yoghurt, this is the production of milk and meat, it is called "Yogurt Alba", there is also Yogurt alba with lactulose.
For kefir - Bifivit, I advise you to try Streptosan (according to reviews, it turns out a gorgeous fermented baked milk with baked milk), Simbilakt is all non-acidic.
Of the sour ones - Vitalact and Acidof. milk.

[kipitka]

kipitka, thank you, Yul !!!
And where can you buy it, besides pharmacies? A 🔗... only send 10 pcs. one type or 10 pcs. various? Can I ask you to purchase?

[kipitka]

kipitka, thank you, Yul !!!
And where can you buy it, besides pharmacies? A 🔗... only send 10 pcs. one type or 10 pcs. various? Can I ask you to purchase?

10 pieces. different can be. I ordered 2-3 pcs. various

I would like to advise: if you are going to order starter cultures by mail. then it is desirable to do this before the arrival of significant heat. Dry starter cultures can be kept for up to two weeks without a refrigerator (that is, they can be sent by mail), but, of course, not in the heat.

[kipitka]

kipitkaCan I ask you to purchase?

Yes, of course, all the sourdoughs are available, the freshest. Contact ...

And with bifidumbacterin, I make magic yogurt! Everyone likes it, I cook every day. Ready from dry powder in 8 hours, and from the next yogurt 3.5 hours. Children and husband gobble up at times!
I need to buy Evitalia. I'll try with her. Who prepared the thread from Evitalia?

And with bifidumbacterin, I make magic yogurt! Everyone likes it, I cook every day. Ready from dry powder in 8 hours, and from the next yogurt 3.5 hours. Children and husband gobble up at times!
I need to buy Evitalia. I'll try with her. Who prepared the thread from Evitalia?

maribraun, how much do you put on a liter of bifidumbacterin milk? do you make in a yogurt maker or in a thermos?

really no one tried the starter cultures from the store at the Institute of the Dairy Industry on Lyusinovskaya in Moscow and no one tried from liquid bacteria like "bifidum 791 bug" and "biovestin"? I really look forward to hearing, it affects my decision to buy a yogurt maker ...

[maribraun]

maribraun, but could you describe in detail the preparation procedure using bifidumbacterin?
Thank you in advance!!!

I can answer about bifidumbacterin
we heat the milk until well warm (I have 1.2 l), dissolve sugar in it (I make it for children, I take only 1 tbsp. l., but you can do more, or you can even not add sugar at all), take two ampoules of bacterin bifidum , pour heated milk into them, shake and pour back. Mix well, pour into jars and place in a yogurt maker. it takes me about 6 hours to starter (5 hours in summer, 7 hours in winter)
the yogurt really turns out to be magical - everyone eats it up with pleasure
the main thing is that the milk is very fresh (today's) and not long-lasting

M_T
look at page 61 I wrote that I tried sourdoughs from the Moscow Research Institute of Milk, we really like acidophilus despite its stringiness. We take both a liquid starter culture and a dry one for preparing a working starter culture.
maribraun
I tried it from Evitalia, but did not make 2 liters of milk, as stated in the instructions, but 1 liter turned out to be a rather pleasant, non-viscous thick product.

maribraun, how much do you put on a liter of bifidumbacterin milk? do you make in a yogurt maker or in a thermos?
per liter of 6% milk put the diluted contents of 2 ampoules. added 2 tablespoons of sugar.

for 1 liter of 6% milk (Vamin milk) warmed for 2 minutes in the microwave, I added 2 ampoules of bifidumbacterin and 2 tablespoons of sugar. everything in a yogurt maker (mulka with 7 jars without a timer) and 7-8 hours. here. and a magical thing!

Hurray, today I bought a yogurt maker Moulinex, ran to the pharmacy and bought the Evitalia and Biovestin lacto starter cultures (liquid). I will try!
The only question, about milk, someone wrote that it turns out badly from sterilized / pasteurized, which is better from a soft bag, but it may fail - it may already be sour ...
which one is better?

I want to fix it: I checked all the drugs, except for Gastrofarm. Forgot about him.

===============================
Yogurt from Gastrofarm
Among the pharmacy preparations I bought earlier with bacteria was the Gastrofarm package.
For some reason, these preparations could not serve as a ferment for yogurt. And I didn’t check Gastrofarm then - I thought it wasn’t good either and didn’t bother.
And recently I remembered about him and decided to try to ferment.
It turned out: ferments!
And why ? The answer suggests itself: it is the only one of all that I bought - not of Russian production. Gastrofarm - Bulgarian.
And the result is an excellent yoghurt - exactly the one recommended by Mechnikov (Gastrofarm contains the bacteria Lactobacillus bulgaris).
As usual, I took a can of milk and crushed one Gastrofarm tablet into it.
The yogurt ripened pretty quickly, it turned out thick and viscous.
But there is one drawback: from about the middle of the jar, you can feel the taste of the substance that holds the bacteria in the tablet. This substance does not dissolve and precipitates at the bottom of the jar.

Well I do not know...
I always use our preparations from the pharmacy, and my yoghurts are fermented with a bang. It's just that over time, you develop the proportions in which you need to put these bacteria.
Here is one of my favorite recipes:
I buy soft pack milk that has a shelf life of several days.
I boil it, cool it completely. For this milk I use 1 jar of bifidumbacterin and 2 jars of narine. I prefer not to take in bags but in jars. I pour a little milk into them, dilute and pour it into a saucepan with milk. Stir thoroughly with a whisk and pour into jars and put in a yogurt maker. I have a Tefal yogurt maker, so I put the milk cold. In order for such a leaven to turn out, it needs to stand for 12 hours. This is due to the fact that Narine's lactobacilli take longer to ferment than bifidobacteria. I press the button, after a while it turns off. After 6 hours, I turn on the button again, and after another 6 hours I have a thick sourdough culture. I pour it into a liter jar and put it in the refrigerator.
Then I boil a carton of milk, cool it to a cold state, and put 10 heaped teaspoons of sourdough from a jar from the refrigerator into this milk. Again, stir thoroughly with a whisk and for 5-6 hours in a yogurt maker.
Try it! But this is real yogurt, really healthy, but for fermented from jars of activation ... I have already made a reservation earlier that experimenting with pharmacy bacteria and making such yogurt, I pulled my youngest son out of a very severe dysbacteriosis.

Hurray, today I bought a yogurt maker Moulinex, ran to the pharmacy and bought the Evitalia and Biovestin lacto (liquid) starter cultures. I will try!
The only question, about milk, someone wrote that it turns out badly from sterilized / pasteurized, which is better from a soft bag, but it may fail - it may already be sour ...
which one is better?

If you succeed with Biovestin Lacto, please write!
I didn't get anything good with him at all.

Is there any confidence that your yoghurt is made from bifidumbacterin and narine?
otherwise, maybe it's only narine that ferments ...
Did you try bifidumbacterin separately as a starter culture?

but about the various cooking recipes: these dances with tambourines are useless ...
boil something, mix, stir, turn on, turn off ... pour, pour ...

everything is simple: a package of sterilized milk is taken, the necessary ferment is added there, the package is placed in a warm place and after 12-24 hours everything is ready

if there is a desire to mix different bacteria, then you can do this after, when the yoghurts are ready
I do this: I make yoghurts from different bacteria or starter cultures in different jars or bags, and then - I want - I mix, I want - I drink from different cans ...

and by the way, don't you put in a lot of leaven? IMHO - these are extra costs

I put the starter culture at the rate of: 100 g of starter culture (activia, actimel, prebiotic or immunel) for 2 liters of milk

I have tried bifidumbacterin. Everything works out great. 1 liter 2 capsules.

I have tried bifidumbacterin. Everything works out great. 1 liter 2 capsules.

I may be thinking from the wrong point of view, but let's count: two bottles of bifidumbacterin will cost 12-18 rubles, 1 liter of milk - plus another 18-25 rubles
total: 30-43 rubles per liter of final product
and even fussing around jars and pans

is it too expensive?

When I started making yoghurt at home, I put the economic issue in last place, I just wanted to consume a quality product that I am 100% sure of

but then, when the process got better, I decided to pay attention to the economic side of the issue

I was pushed to this by the failure with pharmacy bacteria
it turns out - I lost trust in pharmacies, and about 600 rubles ...

here, now I have these pharmacy bacteria in the refrigerator - and it's a pity to throw it away and can't be used

I periodically try to ferment milk in one bottle - it hardly ferments, a sour smell appears, but the milk remains liquid even after 24 hours

[Tibetan milk mushroom]

The answer suggests itself: it is the only one of all that I bought - not of Russian production. Gastrofarm - Bulgarian.
And the result is an excellent yoghurt - exactly the one recommended by Mechnikov (Gastrofarm contains the bacteria Lactobacillus bulgaris).

Quote from the Internet:

With the development of microbiology, the dietary properties were scientifically substantiated, and with the discovery of antibiotics, the medicinal properties of these products. Much credit for this belongs to the great Russian physiologist and microbiologist II Mechnikov. He argued that the more microbes in a person's intestines, the more he becomes a source of evil, which ultimately significantly reduces a person's stay on earth. Mechnikov found that practically chronic poisoning coming from the large intestine not only leads to premature aging of the body, but makes this old age pathological and, moreover, painful.

Having come to such conclusions, Mechnikov began looking for a remedy to combat premature aging. To disinfect the intestines, he tried various antiseptic agents, but this did not give satisfactory results. Studying the bacterial flora of the intestines of newborns, the scientist came to the conclusion that lactic acid microbes significantly inhibit the development of putrefactive bacteria and, as a result, are suitable for consumption. So, he became interested in the amazing Bulgarian yogurt and received the fermentation bacteria of this fermented milk product as a result of his research on the extension of human life.

Currently, the bacillus, bred by Mechnikov, is cultivated in Bulgaria at the Institute of Anticancer Therapy (Sofia). A couple of years ago, a group of scientists supplied the leaven "milila" from Bulgaria - this was the name of the product in honor of Mechnikov. The method of making "milila" was developed directly from the ferment derived by Mechnikov and was quite simple, but required great precision and diligence in preparation. It was possible to obtain it at home over and over again in a regular thermos for an extended period of time (84 days). After that, it was necessary to renew the leaven. This product has been studied by enthusiasts, and some observations have been made on the treatment of many diseases: primarily those concerning the gastrointestinal tract. Also, information was collected on the prevention and treatment of cancer, atherosclerosis, etc. According to Mechnikov, this product really stands out among a large number of lactic acid products and has truly healing properties.

In Russia, research by that time had been forgotten, but the Bulgarians again remembered and revived the amazing fungus and were convinced that it was nothing more than a derivative Tibetan milk mushroom.

There is more than confidence. I've already tried everything. And I know what the finished narine sourdough looks like, but like bifidumbacterin. About dancing with tambourines. Two cans - too bold for me - inconvenient, takes up a lot of space. And not everyone succeeds in banks. I stirred the leaven in milk, poured it into jars, drove it into a yogurt maker and forgot it for 5-6 hours. She took out the jars and put them in the refrigerator. It's just much more convenient. About you. There may be a poor quality batch. Anything can happen. I constantly buy our bacteria, and basically in jars. Just when I bought it in bags, there were cases that nothing happened at all.
Also why I use different bacteria. Bifidumbacterin alone makes excellent yogurt, but ... The fact is that I have already said that 5 years ago, the purpose of my purchase of a yoghurt maker was to save my 3-month-old son from hellish dysbiosis due to the fault of doctors who stuck heavy antibiotics into him. And I have read a huge amount of information on the topic of yoghurts, starter cultures, etc.
So that's it. In a good, healthy state in the intestine there should be a percentage of 60-70% of bifidobacteria, and lactobacilli - 30%. This is certainly exaggerated, but in general terms. So that's it. Yogurt is not even so much nutrition as a treatment and alignment of the health and immunity of the human body. And even more so about children. Why do you need to boil milk? Because some other bacteria can accidentally get in, not what we need and also give rapid growth. And this is no longer gut. Therefore, milk must be boiled. Why else do I use different starters at the same time? For example, if you make one bifidum as a leaven, then both adults and children are strongly strengthened from it. And, as I repeat, good flora in the intestine is both bifidobacteria and lactobacilli. Today, I periodically mix in different ways: bifidumbacterin, lactobacterin, acipol, linex, narine. In all these preparations, bacteria are not exactly the same. Linex - there are other bifidobacteria than in bifidumbacterin. Acipol, narine - lactobacilli, but also different varieties than in lactobacillus. Why do I periodically make different leavens. Thus, I planted different bacteria, and the child's body was already choosing what he needed most. And about the economic feasibility of the issue. You don't seem to understand. I make the starter culture once, adding 2 ampoules of narine and 1 ampoule of bifidumbacterin to milk. I pour all the resulting sourdough into a liter jar and send it to the refrigerator. But only later, when I make yogurt, I will take only 10 teaspoons of this leaven per liter of milk. As a result, these three ampoules are enough for me for two weeks of preparing yoghurts. So, in the end, whose yogurt is cheaper? And don't forget, this is not so much a product. This is the most valuable medicine, and it must be done correctly if you want to get a normal result. For 5 years of making yoghurts, and sometimes getting good, sometimes bad results, a certain method has been worked out. But what I can tell you for sure is that it works. My baby now does not suffer from dysbiosis at all. But the journey was long. 3-4 years, additional yoghurts. Well, now, from time to time we support.

I may be thinking from the wrong point of view, but let's count: two bottles of bifidumbacterin will cost 12-18 rubles, 1 liter of milk - plus another 18-25 rubles
total: 30-43 rubles per liter of final product
and even fussing around jars and pans

is it too expensive?
respected! Where do you buy such an expensive bifidumbacterin? and what kind of pharmacies do you have? A pack of 10 ampoules of bifidumbacterin costs 46.50. I buy milk 4.2% fat for 18 rubles a liter. here comes a jar of my yogurt - 3.9 rubles.

And in general, I prefer not to save on the health of my children.

expiration date - until autumn 2009

normal live bacteria must ferment milk
if they do not do this, then they are dead and cannot be considered a remedy, since once they enter the intestine, they will not be able to reproduce and participate in metabolism

[Streptosan]

there is little information about gerolakt in the internet ...

Very little. This product was developed back in the "pre-perestroika" times. It was on the free market for only a couple of years.It was recommended to people, as they say, of an older age (and the name is appropriate), but it is also quite suitable for young people. The leaven on the basis of which gerolact was prepared is called

Streptosan

A distinctive feature of streptosan is the Enterococcus faecium culture introduced into the composition, which is characteristic of the normal intestinal biocenosis of long-livers of Abkhazia and is one of the main components of the microflora of Caucasian homemade fermented milk products - yogurt, suluguni.

The drug has a number of advantages - increased antagonistic activity against pathogens of intestinal infections and putrefactive bacteria; the ability to take root and actively develop in the intestinal tract

Clinical studies have shown that people who consume fermented milk products based on Streptozan Alba improved their microbiocenosis and accelerated the excretion of metabolic products from the body, and decreased blood cholesterol levels. Especially positive results were obtained when observing groups of older and elderly people.

They showed normalization of lipid, carbohydrate, protein metabolism, acid-base balance, an increase in the antioxidant status of the body, a decrease in the intensity of lipid peroxidation, and the normalization of intestinal microflora. In sum, this can be assessed as the geroprotective role of these products.

The product normalizes the metabolism, the digestion process, the work of the cardiovascular, nervous and endocrine systems, cleanses the intestines from pathogenic and putrefactive microflora, has an anti-sclerotic effect, and slows down the aging process of the body.

I may be wrong, but I only met the Bulgarian bacillus in store yoghurts in prebiotic-erman

I buy pasteurized milk 3.2% with a five-day shelf life, they write that this is milk, not a dairy product, I boil it and cool it to 40C. As a starter, I used dry bifidumbacterin in vials of 5 doses, 2 per liter of milk, and the same lactobacterin.

I knead dry powder on "narin", there first a working leaven is made (instructions are attached), and then I ferment yogut on it, everything turns out great. I don’t do anything on Danone products, because I live on the other end of Russia and Danone is brought to us a little alive, but our local dairy producers have products prepared with the same bacteria as Danone, only they have a 5-7 days selling period (as it should be for a live product) and they are always fresh

Thank you for your detailed answer
I really got a bad batch
but what is surprising: I bought these drugs in 3 different pharmacies, where they were stored in the refrigerator, but 6 out of 7 items turned out to be unusable
in short: a pharmacy is a lottery
I was not lucky, I am tying up with pharmacies ...

about dysbiosis: I found out that the use of dry bacteria or live yoghurts for the treatment of dysbiosis gives only a temporary effect (unfortunately)
this is because these bacteria do not correspond to the specific strains of bacteria in the human intestine and do not have time to cling to the intestinal wall
they give only a temporary healing effect, but do not restore the disturbed microflora

you can restore your own microflora by using prebiotics - substances that feed beneficial bacteria in the human intestine
these substances are lactulose and inulin
about dysbiosis, I made a selection of articles on my blog
blog address - in my profile
if there is interest, I invite you to read
but about how you make the leaven - thanks, I'll take into account

I used to do this with acidophilus too, but then I abandoned this method - instead of acidophilus, after 3 starter cultures, yogurt began to turn out
now I use the leaven once

for the treatment of dysbiosis, also use prebiotics: lactulose (duphalac) and inulin