Starter Set "Slim Gut" | L. reuteri, L. gasseri, B. longum Yogurt

Starter Set "Slim Gut" | L. reuteri, L. gasseri, B. longum Yogurt

For a strong microbiome

With L. reuteri, L. gasseri, B. longum

Each yogurt batch contains:

• 4 capsules Limosilactobacillus reuteri à 5 × 10⁹ CFU (5 billion CFU)
• 1 capsule Lactobacillus gasseri à 12 × 10⁹ CFU (12 billion CFU)
• 2 capsules Bifidobacterium longum à 6 × 10⁹ CFU (6 billion CFU)
  = A total of 7 capsules per batch.

Our starter cultures are produced in a GMP-certified laboratory and tested for identity, purity, and viable cell count in an external accredited laboratory before shipping.

Product and ingredient details

Lactobacillus reuteri

Strain: BIO5454 (INRA/CIRM-BIA 929)
Amount per capsule: 100 mg (5 × 10⁹ CFU)
Other ingredients: Acacia gum

Lactobacillus gasseri

Strain: BIO6369 (CNCM I-5076)
Amount per capsule: 100 mg (12 × 10⁹ CFU)
Other ingredients: Acacia gum

Bifidobacterium longum

Strain: BB536
Amount per capsule: 100 mg (6 × 10⁹ CFU)
Other ingredients: Acacia gum

Fermentation temperature

L. reuteri grows slowly, requires prebiotics such as inulin, and thrives under mild temperatures. It develops best at around 37–42 °C (99–108 °F).

L. gasseri ferments reliably under suitable conditions. It prefers a low-oxygen environment and temperatures of 37–42 °C (99–108 °F).

B. longum is a sensitive gut bacterium that requires moderate warmth. Its optimal growth range is 36–38 °C (97–100 °F), while temperatures above 40 °C (104 °F) can weaken it.

The optimal fermentation temperature of 37 °C (99 °F) represents a good compromise: warm enough to activate L. reuteriand L. gasseri, yet gentle enough to preserve the heat-sensitive B. longum.

Three key strains, strong microbiome support

This starter set contains Limosilactobacillus reuteri, a clearly defined Lost Species – a microbial species that has become rare or nearly disappeared from modern Western gut ecosystems.

Lactobacillus gasseri is less common today and rare in many Western microbiomes without external supply, but it is not considered a classical Lost Species.

Bifidobacterium longum is an important gut resident that is very common in traditional societies but has declined significantly in Western populations. For this reason, it is increasingly discussed in research as a potential Lost Species.

This combination therefore unites two potential Lost Species (L. reuteri and B. longum) with a rare, well-established strain (L. gasseri) – for targeted and particularly sustainable support of your microbiome.

3-Strain Yogurt: L. reuteri, L. gasseri & B. longum

This special combination unites the Lost Species Limosilactobacillus reuteri with the traditional Bifidobacterium longumand the rare, health-promoting Lactobacillus gasseri to create a powerful yogurt that goes far beyond classic probiotics.

All three strains support the microbiome in different ways and act through the gut-brain axis to affect the entire body by sending chemical messenger signals from the gut to the brain. L. reuteri, for example, stimulates the release of oxytocin, the “bonding and healing hormone,” which has wide-ranging effects on mood, sleep, muscle growth, and immune regulation. B. longum additionally contributes to the production of short-chain fatty acids and the stabilization of the gut barrier, which strengthens the immune system and reduces inflammation.

With this starter set, you prepare your own 3-strain yogurt – fresh, highly dosed, and free of additives.

What happens when re-culturing?

A finished yogurt can be reused several times as a starter.

However, over multiple generations, the culture can change. Spontaneous mutations, contamination, or the selection of faster-growing subtypes may cause its effectiveness to diminish. Dr. William Davis, who developed this method, recommends starting fresh with new capsules after no more than 20 batches. This ensures the physiological activity of the bacteria remains intact.

Why 20 generations?

Food microbiology studies show that lactic acid bacteria can undergo genetic changes after around 10 to 30 passages.

For our 3-strain yogurt:

• L. reuteri is especially sensitive to genetic changes and, over time, can lose its ability to stimulate key messengers such as oxytocin.
• L. gasseri is robust and ferments reliably but may lose activity if reused too often, as the population adapts and becomes less diverse.
• B. longum is a delicate gut resident that can lose vitality when reused repeatedly. With increasing passages, growth capacity often declines, leading to reduced stability of the strain in yogurt.

Therefore, we recommend starting fresh with new capsules after a maximum of 20 batches to ensure the bacteria can fully exert their beneficial effects.