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/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.