To make the new Super SIBO yogurts separately, I prepare individual cultures for each strain. For My Reuteri, I incubate it at a warm temperature for 36 hours to ensure active fermentation. HU58/B. Subtilis and monitor the heat at 100F. For L. Gasseri, monitor the heat and maintain a steady, mild heat at 104F. Each batch is carefully monitored for consistency, flavor, and probiotic strength.
#celiac #sibo #stomach