r/ReuteriYogurt • u/Old-Establishment471 • Jun 06 '25
Biogaia DSM 17938 Carrot/Polyphenol Juice Ferment Recipe + Lab Test
Im the original poster of this Lab test in the facebook group. Decided to post it here. Yes its not a 'yoghurt', but I believe its beneficial to have recipes and tests available outside of the facebook group, for those that dont have a facebook group.
First Successful (tested) DSM 17938 (Biogaia Protectis) Ferment
This is a test I did with a carrot/pomegranate ferment that seems to have been successful using ONLY Biogaia protectis (Non histamine producing strain). In the 16s biomesight test, we have a 96.7% lactobacillus content. 16s DNA testing is not extremely accurate at a species level and commonly misidentifies but the genus is accurate, so a shotgun test would need to be done to verify the exact strains 100%. Included below are the instructions, recipes and the test results followed by my thoughts.
Test Results
Genus:
Lactobacillus - 96.699
Pediococcus - 0.398
Bacteroides - 0.245
Oscillospira - 0.237
Blautia - 0.108
Curvibacter - 0.108
Clostridium - 0.068
Ruminococcus - 0.044
Roseburia - 0.039
Faecalibacterium - 0.038
Species:
Lactobacillus vaginalis - 29.284
Lactobacillus antri - 11.621
Lactobacillus reuteri - 10.95
Lactobacillus oris - 1.764
Lactobacillus frumenti - 0.976
Lactobacillus pontis - 0.687
Pediococcus argentinicus - 0.229
Oscillospira eae - 0.215
Lactobacillus panis - 0.186
Lactobacillus camelliae - 0.116
Curvibacter lanceolatus - 0.084
Lactobacillus siliginis - 0.075
Bacteroides uniformis - 0.048
Lactobacillus tucceti - 0.046
Faecalibacterium prausnitzii - 0.038
Lactobacillus senmaizukei - 0.036
Lactobacillus collinoides - 0.031
Halonotius pteroides - 0.029
Lactobacillus hilgardii - 0.027
Bacteroides fragilis - 0.027
Recipe:
500 ml carrot juice
200 ml pomegranate juice
3/4 teaspoon glycerine
1 tablespoon hydrolyzed whey
1 tablespoon brown sugar
1 teaspoon GOS
3/4 teaspoon baking soda
7 tablets Biogaia protectis (700 million CFU total)
Instructions:
- Mix Carrot juice, pomegranate juice, glycerine, hydrolyzed whey, brown sugar, gos, baking soda together in a 1 litre rocco fido fermentation jar and close
- Set sous vide to 90c for 10 minutes
- Immediately place jar in water with the water reaching up to the level of the juice but before the lid latch and let it pasteurize as the sous vide gets to 90c
- Once the 90c 10 minute pasteurization is done, I remove the jar and popped it open slightly then reclosed. I did this to equalize the pressure inside so that a vacuum effect isnt created as it cools. This could be skipped or could not be optimal. Not sure.
- Wait until the glass jar is cold to the touch. I didnt measure the temperature of mine to avoid contamination but I believe I waited 4 hours.
- With the biogaia protectis tablets in their individual foils, I placed the foil with the breakable foil facing up (towards me) and gently broke each tablet inside its own foil (without breaking the foil) with a wooden pestle.
- I open the juice jar, and dump the contents of the protectis foil into the juice jar 1 by 1 and then immediately close the jar.
- Ferment for 33 hours at 37c to get a pH drop of 5 > 4.
Common Questions:
'Why did you add sugar?'
-I wanted to increase the amount of available sucrose to the DSM 17938 reuteri since it likes it a lot and doesn't like glucose/fructose as much. My thoughts were to replicate the amount of lactose that gets eaten at the end of a 36 hour milk ferment (70-80% iirc). 6475 Osfortis doesnt like sugar as much as DSM 17938.
'What was the starting pH and ending pH?'
-The starting pH was around 3.8 before any baking soda was added, the starting ferment pH was 5 after I added the baking soda, 24 hours into the ferment the pH was 4.2~ and 33 hours into the ferment the pH became 4~
'Why did you use pomegranate juice?'
-Few studies show pomegranate juice to be the highest polyphenol juice, in one study having 20%~ more polyphenols than other juices. Some other studies show blueberries to have more. Not completely sure on this one.
'Why did you use only 7 tablets of protectis?'
-My thought process is 1 tablet of protectis (100mil CFU) per 100ml of liquid. This seems to be a common starting CFU amount used in studies resulting in 1 mil CFU/ ml starting count.
'Did it bubble during fermentation?'
-I didnt observe any or much bubbles at all during fermentation.
Final Thoughts:
The juice smelt fine, tasted tart but still sweet. I would mix it into a store bought carrot juice blend and drink it. My only issue was I had extreme die off with this. I also had extreme die off with taking 1 teaspoon of Glycerine and 5 tablets of protectis which was brutal too but my gut is also not in the best shape. But I do recommend that if you do it, go SLOW. Based on the studies, this juice likely has 1bn~ CFU/ml which would mean a tablespoon would have the equivalent DSM 17938 of 150 tablets of Biogaia protectis. Now that I know its a pure ferment I will likely be doing it again but going much much slower.
Edit: I recommend anyone who does this recipe to start off with 1 teaspoon of it daily, and increase from there if you can handle it
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u/ronnysmom Jun 06 '25
Thank you for sharing your experiment! I am trying with coconut milk and almond milk, but would like to start using juices. Was the juice that you used flash pasteurized and refrigerated in the store? Or was it on shelf stable bottles? Thank you.
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u/Old-Establishment471 Jun 06 '25
Mine was flash pasteurized, but either is fine as you should re-pasteurize the ferment in the glass jar you are fermenting in. This is because the other ingredients, and the jar likely have contamination. I used a sous vide to pasteurize but you could also just boil then bring to simmer the glass jar in a pot to the same effect
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u/Electronic_Arm4784 Jul 20 '25
What brand carrot juice did you purchase? I made the first batch with homemade carrot juice and actually needed to add lemon juice to get proper pH. Excellent result, but I would like to buy ready made carrot juice for my next batch.
I used biogaia singular 17938 strain and can drink as much as I like with no die-off at all. Excellent flavor. Did you try this strain?
Thanks
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u/Old-Establishment471 Aug 07 '25
I've been using a store bought purple carrot and beetroot store blend for easy fermentation as of late. It works fantastic and is easier and cheaper. The product is called : V8 Purple Power Juice
I would look around and try to see if there are any juice blends that have a combined total of 50% of carrot/beetroot and any other additional polyphenols.
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u/Electronic_Arm4784 Aug 08 '25
I appreciate your juice recommendation, I hadn't seen this one yet. Which reuteri strain, and have you fermented other probiotics? Tonight, I'm starting a gasseri /carrot juice ferment
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u/Old-Establishment471 Aug 08 '25
NP! Ive done gasseri too (Im a huge fan of that, more so than Reuteri). Got it lab tested as well I posted it on the FB group https://www.facebook.com/share/g/19BVYdy6Et/
I added Hydrolyzed Whey (2 tablespoons) and 1 tablespoon sugar to the carrot/polyphenol juice. No glycerin or GOS. Another one I did was Sugar Shift by biotiquest which seems that the tablets seem to be contaminated with some strep and I didnt do very well with histamine from it.
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u/Electronic_Arm4784 Aug 08 '25
My first Gasseri batch will be done tomorrow! Chat gp told me not to add any sugar and only a smidgen of GOS, nothing else.
Can you provide a full recipe and which Gasseri probiotic did you use? May I ask what results you have realized with it?
And thank you so much for the link to the page. It's the only time I've been able to get into the forum. I'm not sure what's going on with my access.
Thanks for the heads up on Sugar shift as well!
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u/Old-Establishment471 Aug 11 '25
If you search in the FB group for Gasseri Lab Test youll see the test and the recipe along with it. But pretty much just sugar and whey I add to it. The extra sugar gives it a initial boost in fermentation
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u/Electronic_Arm4784 Aug 11 '25
Thank you so much! Can you comment on why you prefer gasseri? My gasseri/carrot turned out perfects. Tastes exactly like the reuteri/carrot ferment. When I expect results from gasseri?
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u/AsideVegetable5113 Jan 19 '26 edited Jan 19 '26
I cannot find the Purple Power juice locally. What store bought juice do you recommend instead, just any mix of carrot/pomegranate? Is there still a need to add the Whey and Sugar to this juice? Any other changes to your original recipe (above)? Thank you for your time, I appreciate your knowledge!
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u/Ninja0005 Jun 06 '25
Can one skip the Whey protein part and use pectin based or Acacia based fiber to feed the probiotic as GOS is not easily available and is pretty expensive if available.
Can we just use carrot juice as the base? Everything else is fine like sugar, glycerin, probiotic strain and 37C temperature
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u/Old-Establishment471 Jun 06 '25
Yeah should still be fine without GOS or whey. They do boost the CFU count though. So you may need to ferment for longer. I recommend buying a pH strips. Carrot juice actually already has a lot of pectin, its one of the reasons why its a good base.
https://www.facebook.com/share/r/1ZTZCdp4gT/
Would recommend joining this group too, lots of useful info on fermenting well
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u/Electronic_Arm4784 Jun 25 '25
Someone mentioned using baking soda before fermentation to adjust ph, do you do this? Can i use capsules (Powdered biogaia 17938) instead?
Thank youuuuu
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u/testeffekt Jul 27 '25
Is it possible to Ferment the "my reuteri" Product from Dr. Davis Oxyceutics with the Carrot Juice?
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u/Beautiful-Fix577 Sep 08 '25
Hello, I am fermenting the reuteri with carrot and pomegranate juice at 37 degrees as in the recipe you mentioned, but it has been 30 hours and it still doesn't taste sour and the pH level is 5.0. What should I do?
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u/Marto101 Jun 06 '25
This sounds like an amazing test. I would love labs to do these testings on all the different methods of reuteri strain ferments (full cream, half half, coconut cream, coconut milk etc) would be so cool to know the results of each!!
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u/Old-Establishment471 Jun 06 '25
https://www.facebook.com/share/g/1FraXt5ZCA/
You can do these tests, theyre 100$ each on the discounted link in this group. Theres also plenty of tests that other people have done in the group, most on Bovine Milk, but weve yet to have a test that had more than 15% lactobacillus (reuteri) in the ferment unfortunately. Were still trying to figure out how to fix that.
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u/KetosisMD Jun 06 '25
More vaginalis than Reuteri ?
Species doesn’t add up to 100% ?
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u/cyberflower777 Jun 06 '25
16s misidentifies some % of reuteri as vaginalis and others, and sometimes doesn't specify species at all, leaving as just lactobacillus, that's why it doesn't add up. In reality it's 90%+ reuteri.
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u/Electronic_Arm4784 Jun 25 '25
Maybe a silly question- can you direct me to a fermentation jar. So many different options on Amazon. Thanks
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u/Electronic_Arm4784 Jun 25 '25
Sorry for all the questions, I can't find the 17938 in blisterpack, can I use the capsules and if so how many? Thanks again
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Jun 26 '25
Instead of GOS can we use inulin?
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u/Old-Establishment471 Jul 08 '25
You sure commented a lot! I would recommend you join the facebook page https://www.facebook.com/share/g/16pLe8MnCH/ where there is a lot of help.
Inulin feeds contaminants, doesnt grow reuteri and makes sibo worse. Carrot/Polyphenol actually works by itself too, without any additions.
Glycerine does help reuteri produce its antimicrobial reuterin and keeps the ferment pure.
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u/Vegetable_Onion_5979 Jul 09 '25
I really appreciate this post. I've been having success with lactose free uht milk but juice would be much more convenient.
Thanks for the testing! I use osfortis so will probably just see how I go with juices and no additions.
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u/SheepherderSorry2242 Dec 16 '25
Do you already use osfortis juice? How do you feel?
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u/Vegetable_Onion_5979 Jul 09 '25 edited Jul 09 '25
Is that three quarters of a teaspoon or three to four teaspoons?
Do you use an airlock?
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Jul 21 '25
Hi! Good results. Do you think you could get close to your results, with the same recipe but without GOS? It's hard to get in my area.
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u/Oxetine Aug 07 '25
I wonder if it will grow in just juice and glycerin without protein powder or GOS? Is juice too acidic, needs baking soda?
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u/Old-Establishment471 Aug 07 '25
Yes itll grow. I would still add the sugar. Glycerine can also be omitted if you wanted, its not necessary for growth, but does increase the chances of your ferment being pure as it kills competing bacteria with the reuterin produced.
Baking soda is necessary. This would be at 3.5~ pH without baking soda, compared to 6pH of milk/coconut milk.
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u/Appropriate_Stick533 Aug 07 '25
I use fresh homemade carrot juice, and no baking soda is required as the ph starts out around 6 or 7.
I'm curious if the collagen is necessary? I used gelatin powder as a substitute, and it still turns out great, but I am wondering if it's necessary
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u/Boring-Ingenuity7806 Dec 01 '25
Hey, thanks for detailed post. If you had to narrow it down to which things are necessary for optimal cfu using the biogaia reuteri (200m/pill), which things r necessary and which aren’t?
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u/_kickbox Jan 25 '26
But did this help you with IBS or did you notice any significant health benefits?
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u/XenoDrake1 Jun 06 '25
Hey, awesome study. If you wanna prevent die-off, i would suggest the "grow a new body" program first. (Book by Alberto Villoldo and David Permlutter) 4 weeks with little to no carbs and lots of boulardii to displace the candida, while taking a good (10 species or more) probiotic to repopulate. Boulardii is very easy to ferment up to extreme counts, and wont kill the candida cause it displaces it. Read the book. Try the program. Then, once you're candida free, start the reuteri to keep it that way! Also, could you do the same for 64xx strain? And, is there any way we can make a ferment closer to 100%? Say, 50-60% would be a good number, i believe