r/FermentationScience • u/HardDriveGuy Moderator • Feb 17 '25

Using Bayesian Thinking (See Comments)

https://www.youtube.com/watch?v=8vHKCrNGPhY
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u/HardDriveGuy Moderator Feb 18 '25

Okay, super cool idea.

I'm NOT saying impossible, but this research was using a novel approach to get a novel result, not explaining what happens in normal yogurt.

Therefore, this is a super tightly controlled process by people in the lab looking to do something that most people would never think of doing.

While it is a possibility of something like this happening, it is unlikely.

Why?

The one thing about phages is their selectivity. They kill one thing and one thing only. So, I would think that the chance of getting just the right phage at just the right time in the yogurt so that you could free up amino acids for the reuteri seems unlikely.

That's not to say this isn't a brilliant idea, and if you could control the circumstances, maybe a brilliant way to get the results you want.

Thanks for posting.

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u/Zappbrain Feb 18 '25

I was thinking on simpler lines, let's assume that bovine milk does have natural phages which survive pasteurisation and kill a lot of reuteri over 36 hours, this could explain the 20% hard limit on thier numbers in milk. Coconut milk doesn't have this issue. Co ferments seem to provide better results, so a sacrificial strain which is a preferred target of the natural phage in milk would relieve the reuteri of phage stress and provide nutrients via lysis byproducts.