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Writer's pictureMatthew Cress

L-reuteri & Other Probiotics - Optimal Temperature Range and Foods for Cultivation

Updated: 7 days ago

This Study (PDF) Probiotics: The Marvelous Factor and Health Benefits is a fantastic presentation on the benefits of probiotics and how they can positively influence our health.


Looking at table 1 below, it outlines the health benefits of various microbes. But you may be asking yourself: 

  • Where can we naturally find these microbes? 

  • How can we get them into our own microbiome? 

  • Should I buy a probiotic? 

The information in the table is great, but not very helpful on a practical level. This is why I have made some updates to the table to make it more complete for the reader looking to amplify the benefits from the microbes listed.


Study Table 1: Some Features of bacterial species as probiotics


Matt's Updated Table:

The bacteria and benefits have not changed, but I added preferred bacterial temperature ranges for those wishing to culture these bacteria (see example below) and the typical food sources of these bacteria to help you make adjustments to your diet.  


For example, an L-reuteri yogurt will do best incubating between 37-42°C (98.6-108°F) until the yogurt is set (you do need to heat the milk up to 180°F then cool it down to this target range for incubation refer to Matt’s yogurt technique on his website and youtube channel for more).


Type of Probiotic Bacteria

Benefits

Preferred Temp (°C)

Preferred Temp (°F)

Typical Food Source

(specifics given below)

B. animalis/ bifidus regularis

Gut health, digestion

35-42°C

95-108°F

Yogurts, milk kefir, and ‘fortified drinks’ 

B. longum

Digestion, irritable bowel syndrome

30-37°C

86-99°F

Fermented soy products like natto or miso. Fermented dairy products

B. animalis

Immune system, digestion, colds

35-42°C

95-108°F

Raw cheeses, probiotic yogurts (like DanActive).

B. breve

Irritable bowel, immune system, colds

30-37°C

86-99°F

Kimchi and yogurts.

L. acidophilus

Diarrhea, antibiotic-induced diarrhea, lactose intolerance

35-37°C

95-99°F

Sauerkraut, other lacto-fermented vegetables, raw soy fermented 

L. paracasei

Travelers diarrhea, ulcers

37-42°C

98.6-108°F

Raw cheeses and miso.

L. plantarum

Irritable bowel, immune system, colds

30-37°C

86-99°F

Lacto-fermented vegetables, kimchi, sourdough bread, and raw cheeses.

L. casei immunitas

Immune system, colds and flus, diarrhea

30-40°C

86-104°F

Milk kefir, probiotic yogurt, fermented butter, and buttermilk. 

L. casei shirota

Immune system, digestion

30-40°C

86-104°F

Raw cheeses, kombucha, 

L. rhamnosus

Digestion, infant diarrhea, viral diarrhea

37-42°C

98.6-108°F

Yogurts, raw buttermilk, and soy drinks.

L. reuteri

Immune system, antibiotic-induced diarrhea

37-42°C

98.6-108°F

Milk kefir, sourdough bread, cheeses, and fermented fish like surströmming.

L. salivarius

Travelers diarrhea

30-37°C

86-99°F

Fermented vegetables, kimchi, milk kefir.

L. lactis

Immune system

30-37°C

86-99°F

Raw buttermilk, yogurt, and cheeses.

P. acidilactici

Ulcerative colitis

30-40°C

86-104°F

Fermented sausages, fermented soy, and unpasteurized miso.

L. helveticus

Sleep quality

37-45°C

98.6-113°F

Raw cheeses and yogurts.

S. boulardii

Antibiotic-induced diarrhea, acne, irritable bowel, diarrhea

35-37°C

95-99°F

All cultured dairy, raw fruit skins, kombucha, and probiotic supplements.


Probiotic Bacteria and Specific Food Sources

You can absolutely introduce a probiotic for added certainty but eating the foods with these bacteria is the correct nutritional protocol for influencing the gut microbiome. 

  1. Bifidobacterium animalis (B. animalis) /bifidus regularis 

    • Specific Foods: Yogurt brands with live and active cultures (e.g., Activia), fermented milk products such as kefir, and fortified probiotic drinks. 

  2. B. longum

    • Specific Foods: Fermented soy products like natto or miso, dairy products such as plain yogurt with "B. longum" listed on the label.

  3. B. animalis - Think animal foods

    • Specific Foods: Mainly found in raw cheese varieties, including Gouda and cheddar. Also available in probiotic yogurts like DanActive or other ‘fortified’ dairy products. 

  4. B. breve

    • Specific Foods: Kimchi, yogurt varieties like Greek or Icelandic yogurt like Skyr (B. breve may be on the label)

  5. L. acidophilus 

    • Specific Foods: Sauerkraut, other lacto-fermented vegetables, raw fermented soy products like tempeh and some fermented dairy product with L. acidophilus on the label. 

  6. L. paracasei

    • Specific Foods: Practically all cheeses. Soft cheeses like Brie and cheddar made with live cultures, fermented milk drinks like Yakult, and unpasteurized miso.

  7. L. plantarum

    • Specific Foods: Fermented vegetables such as sauerkraut, pickles (not vinegar-based), kimchi, and sourdough bread. Also present in olive brine and certain raw cheeses.

  8. L. casei immunitas

    • Specific Foods: Kefir, probiotic yogurt, fermented butter, and buttermilk. Found in fortified probiotic drinks like Yakult or Actimel.

  9. L. casei shirota

    • Specific Foods: Yakult and similar fermented milk beverages, kombucha, and unpasteurized cheeses made with live cultures.

  10. L. rhamnosus

    • Specific Foods: Yogurts specifically listing L. rhamnosus (e.g., Culturelle brand or homemade yogurt using L. rhamnosus starter), buttermilk, and fermented soy drinks.

  11. L. reuteri

    • Specific Foods: Milk kefir is the number one source of this microbe. Sourdough bread made with L. reuteri-rich starter, and fermented fish such as surströmming. Found in probiotic supplements as well.

  12. L. salivarius

    • Specific Foods: Fermented foods like sauerkraut and kimchi, milk kefir, and unpasteurized lacto-fermented pickles.

  13. L. lactis

    • Specific Foods: Buttermilk, cheeses like cheddar and Gouda, and yogurt with live cultures. Also found in certain raw dairy products.

  14. P. acidilactici

    • Specific Foods: Fermented sausages like salami or chorizo made with starter cultures, fermented soybeans, and unpasteurized miso.

  15. L. helveticus

    • Specific Foods: Swiss cheeses such as Emmental and Gruyère, probiotic yogurts, and whey protein powders enriched with probiotics.

  16. S. boulardii

    • Specific Foods: naturally isolated from an array of dairy products, including milk, yogurt, cream, dahi, cheese and kefir but is also found in raw fruit skins, kombucha, and of course probiotic supplements.


Key Takeaways

There are two main categories to positively influence your gut microbiome. Amplify these two categories for a more robust, diverse, and health-giving microbiome. 

  1. Fermented dairy from raw cheeses, milk kefir, and yogurts. 

  2. Fermented vegetables from lacto-fermentation and kimchi 


Matt’s note on Probiotics: 

If you are looking to improve your health with probiotics it is important that you keep these concepts in mind. 

  • A probiotics benefit is diminished in a dehydrated individual. In other words, you must be well hydrated to get the full benefit of a probiotic

  • Probiotics never work individually. All probiotics have a synergistic effect in the gut and in the outside world. This is why there is always a mix of microbes in the probiotic supplements that have the best reviews and the foods that have the best health promoting benefits. 

  • Being physically active positively influences the gut microbiome in more ways than researchers comprehend as of today. Habitual slowness and stagnation in the body is detrimental to the gut microbiome without exception. 

  • If you have a specific condition that you are wanting help on and you see a common theme in the specific food recommendations that is missing from your diet then take that as a sign to consciously and consistently have that food on a daily basis. 

  • Homeostasis in the body is very powerful! Weight does not change overnight, muscles aren’t built in a week, and the microbiome does not change with 2-3 probiotic rich meals. To change your microbiome you need to introduce the targeted foods on a daily basis. Large quantities of these foods aren't necessary but consistency and daily application are the keys to success.

  • If you would like help or have questions please ask below or reach out to Matt directly. 



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