Personal tools
You are here: Home Probiotics
Log in

Forgot your password?
New user?


This tab contains information about the use of probiotics in yogurt and includes a list of potential probiotics available for use. Since apparently there exists no lists of priobiotics used in yogurt making, we will attempt to develop a list below and keep it updated as new probiotics are found. At this time, there is no attempt to publish other than a list of probiotics - the various attributes, benefits and characteristics will have to wait until such time as they are gathered for the list.

Testing probiotic cultures:


Through recent testing, we have found that Nature's Way and Nature's Secret and other various vendors, have additional probiotics over and above what you find in retail yogurts that you can add to your yogurt making process. In fact, one brand offering contains 18 probiotics in enteric capsule form. Before going further with this, it is important to note the following:

  • We do not have the resources to be able to confirm any outcome from any such testing involving the use of additional probiotics over those already found in retail brands of yogurt;
  • enteric coatings are used to, hopefully, allow various probiotics which would not normally make it through the stomach alive, get through that part of the digestive tract to be available for populating those strains in the small and/or large intestines. Even with the mega colonies of probiotics created as a result of yogurt making, the fact that the enteric coating no longer exists with the yogurt may change the outcome of the ingestion of yogurt over capsules.
  • By culturing these probiotics as part of a yogurt making process, there are no guarantees that such probiotics, no matter how large the colonies, will make it through the stomach to be avaiilable further on in the intestines.
  • There are no guarantees that all or part the probiotic strains obtained from capsuled probiotic sources will culture at all as part of the yogurt making process.
  • Since the culturing process starts with extremely small and varying amounts of various probiotic strains, there is always a potential, no matter how small, of having wild bacteria either spoiling, taking over or even contaminating the yogurt in some way whiich may or may not be harmful or even fatal.  And we know of no way of knowing that has happened except if the resulting yogurt is discolored, does not smell right or has a strange texture (like being ropy) - none of those attributes may manifest themselves yet the yogurt could still be contaminated.
  • When dealing with a cocktail of bacterial strains, please realize that there will be intense competition among the strains for what the bacteria use for food in the dairy product being cultured. Ideally, the resulting yogurt will contain the same strains that the capsule contained and in roughly the same proportion.  But that just isn't going to happen for a number of reasons....
    • The capsule contents were assembled by the manufacturer rather than through any biological process. Thus, the proportions are artificial rather than natural so we can't assume that any culture of those contents will retain the initial proportions of the bacterial strains.
    • The bacteria themselves multiply at different rates
    • The temperature profile throughout the culturing process favors some and not others. A good example is that thermophilic (heat loving) bacteria do best at higher temperatures, temperatures which may even kill some of the strains of bacteria in the culture.
    • Some strains may actually attach others and kill them off.


What we are saying is that any cocktail you might use to prepare a hopefully beneficial yogurt would have to be thoroughly studied by microbiologists.  And even then, there are so many variables like temperature profile, pH profile and so forth of the culture that changing anything from initial starting temperature to the proportions of the various strains in the starting cocktail could and probably would drastically change the outcome of the yogurt.


So we would caution you that any claims that the outcome of a multi-stain culturing of yogurt can be known or predicted  just isn't credible.  It would be time to check for a "man behind the curtain"...


Because of the risks and unknowns involved as well as the environments in use for yogurt making, the following is presented for information only and we caution as to the risks involved in trying to create a probiotic "cocktail" of strains not normally found in yogurts for use in your own yogurt making.


What we have done is use the following process to successfully produce a yogurt which may or may not have a high probability of containing more probiotics in it than currently available in the yogurts at retail now. And this is subject to all the cautionaries above.




Creating the starter and yogurt:

  1. Subject to best practice cleanliness standards, temper a small amount (1 cup) of dairy being used - like milk - at or above 180F. We regularly use a dairy combination of milks, including some made from dry, fat-free powdered milk with extra dry powder added to ensure a thick yogurt results. We also add a cup of a 50-50% combination of normal, white sugar and Splenda with every gallon of dairy. The sugar is to assist in the growth of the bacteria and the Splenda is for taste.
  2. Cool to 100F (we call the cooled dairy "tempered") or below and break 2 capsules of the probiotic ingredients into a small 8 oz jar with the dairy in it.  Stir it well and cover it and put it in a warm place - you could put it in a yogurt maker at this point, should you want to go to the trouble to do so but do not succumb to the temptation to turn on the machine. At this temperature, we theorize that the mesophilic (non-heat loving) strains of bacteria will get a head start, so to speak, over the normal yogurt strains.
  3. Wait at least 8 hours, or overnight, and temper more dairy - at least 3 cups.  When it is cooed to less than 100F, add the cup of dairy with the 2 capsules of probiotics in it and blend for at least 10 seconds in a blender.  This step is very important as you are trying to evenly distribute the probiotics throughout the tempered dairy.
  4. Pour the blended dairy into the quart jar and place it in a yogurt maker, wait at least 8 hourst before you turn it on. It may take as long as 12 hours or more to complete the process so the yogurt firms up.
  5. Monitor the progress of the contents of the jar by checking on it every hour or so by gently jiggling the jar and see if the yogurt has firmed up. If it has, it will hardly move if at all when you shake the jar.
  6. Put the jar in a warm place like the top of a refrigerator and wrap the jar with a towel.
  7. Leave it there for at least 4 hours or longer.  The reason is, normally various strains of bacteria grow best at a certain temperatures. The type called thermophilic, or heat loving bacteria, grow best at higher temperatures at or above 115F but no more than 125F or it will die. Other bacteria need cooler temperatures to do their best so letting the temperature of the jar fall slowly to room temperature gives all the bacteria strains a chance to grow at the temperature best for the respective strains.
  8. Move the quart to your refrigerator - this should inactivate the bacterial strains and ready the jar as a starter culture.
  9. Once cooled, you can put tablespoons of this starter culture in small jars to keep in your refrigerater until needed to make your next batch.  You can also put part of it in small sandwich bags and freeze it for use in the future.  You may be able to get enough starter stored to make dozens of large batches of your "super yogurt."
  10. At this point, what we do is to sample a very small amount (perhaps 1/2 teaspoon or less) and return the jar to the fridge.  While we have never had any adverse affects in making yogurt in our home, it is especially important not to overwhelm your system with new probiotics you have not taken before. Something to think about - the number of bacteria in yogurt may be millions if not billions of times greater than that in a capsule of probiotics. So discretion is truly the better part of valor here.


Saving some of the resulting yogurt as a starter:

While it is tempting to use the resulting yogurt as a starter as you normally would, you must use the process above beginning at step 1 and do not try to use leftover or saved yogurt for creating multi-strain yogurts.  The outcome using other than the capsules as a starter is even less predictable or repeatable than the process above.  And there are no guarantees that the outcome of this process will be successful.




Partial list of probiotics available for use in yogurt:


The following is neither an exhaustive list nor is it claimed to correctly contain probiotics used in yogurts.  It was assembled from a number of sources including over-the-counter commercially available retail yogurt containers, lists from probiotic culture sources and so forth. 

********* Warning  **************


We are not microbiologists and, as such, cannot recommend one way or another in the use of these microbes.  The use of any or any combination may prove to be harmful, even fatal, if not throughly vetted by competent sources.  For example, Enterococcus faecium which is included below, is shown to be a bad bacterium for the human body yet it is found in quantity within the digestive tract, as we understand it.  Whether you should include it as part of a yogurt culture "cocktail" is beyond our expertise.

The purpose of creating such a list is to assemble one where none exists now - except for that below.  We have read where there are literally thousands of such microbe culture strains used in yogurts - both prebiotic as well as probiotic, yet we have no way of gathering such a list except for ad hoc research.



Acetobacter orientalis
Aspergillus niger
Aspergillus oryzae (related to A.Flavus)
Bacillus amyloliquifaeciens
Bacillus clausii
Bacillus coagulans
Bacillus firmus
Bacillus Laterosporus
Bacillus licheniformis
Bacillus megatherium
Bacillus mesentericus
Bacillus polymyxa
Bacillus pumilis
Bacillus substallis
Bacillus subtilis
Bifidobacterium adolescentis
Bifidobacterium animalis – Bifidus
Bifidobacterium bifidum
Bifidobacterium breve
Bifidobacterium infantis 35624 (Bifantis)
Bifidobacterium lactis
Bifidobacterium longum
Clostridium butyricum
Enterococcus faecium
Lactic acid bacillus   Lactobacillus sporogenes   Bacillus coagulans
Lactobacillus acetotolerans
Lactobacillus acidophilus
Lactobacillus amylovorus
Lactobacillus brevis
Lactobacillus buchneri
Lactobacillus bulgaricus or Lactobacillus delbrueckii subsp. Bulgaricus (MUST HAVE)
Lactobacillus casei
Lactobacillus caucasicus
Lactobacillus damnosus
Lactobacillus fermentum
Lactobacillus gasseri
Lactobacillus helveticus
Lactobacillus johnsonii
Lactobacillus jugurti
Lactobacillus kefiri
Lactobacillus lactis
Lactobacillus paracasei
Lactobacillus plantarum SOU
Lactobacillus plantarum THT030703
Lactobacillus reuterii
Lactobacillus rhamnosus
Lactobacillus salivarius
Lactobacillus yoghourtii (?)
Lactococcus lactis or Lactococcus lactis subsp. Cremoris also referred to as Streptococcus Cremoris
Lactococcus lactis sp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc mesenteroides subsp. cremoris
Pediococcus halophilus
Pediococcus pentosaceus
Saccharomyces boulardii
Saccharomyces cerevisiae
Strepococcus thermophilus
Streptococcus faecalis
Streptococcus lactis
Streptococcus lactis var. bollandicus
Streptococcus liquifiecence
Streptococcus paracitrovorus
Streptococcus taette
Streptococcus thermophilus or Streptococcus salivarius subsp. Thermophilus (MUST HAVE)

 This list was updated March 5, 2011 from 51 to 65 bacteria strains.

Note: the "MUST HAVE FOR YOGURT" refers to the United States Department of Agriculture definition of what culture strains must be used and included in a dairy product to be called "yogurt."


(And there may be some duplicates in this list)

Document Actions
The Latest in News

August 5, 2011: Here
are some new ideas
we have used to create
fresh yogurt:

- we finally tried
using gelatin to
help thicken the 
resulting yogurt.
The good news is 
that the yogurt was
thicker than normal
but the bad news is:

+ that the gelatin we
used must have been
stale because it had
an off taste to it.
Perhaps using a 
flavored package 
might result in a
tasty flavored 

+ the yogurt would
not strain well to
make Greek yogurt.

- Also, we tried 
making double strength
powdered milk and 
using that for half 
the dairy. This worked
out very well.
« February 2016 »

Check Stats