palmbird ·
Yes, secondary batches made from L. reuteri yogurt can still contain L. reuteri, but the concentration and viability depend on a few factors:
palmbird ·
1. **Strain Resilience**: L. reuteri may survive if fermentation conditions (temperature, time, etc.) are optimal for its growth. However, some probiotic strains weaken over successive batches compared to hardier yogurt starters like Lactobacillus bulgaricus.
palmbird ·
2. **Contamination Risk**: If other bacteria (from utensils, environment, or residual cultures) outcompete L. reuteri, they might dominate future batches.
palmbird ·
3. **Batch Repetition**: Each reuse may reduce L. reuteri levels. After 2–3 batches, the strain might decline significantly unless reinforced with a fresh starter.
palmbird ·
For consistent results, many recommend using a new starter culture every few batches or supplementing with probiotics to maintain potency.