L. Reuteri vs Other Probiotic Strains

Lactobacillus reuteri is one of the more researched probiotic strains for home fermentation, but it’s easy to confuse with other common strains. This is a sample article — edit it in Keystatic (/keystatic) or replace it entirely with your own writing.

How L. reuteri compares

Strain Common source Notable trait
L. reuteri Human gut, BioGaia Gastrus Produces reuterin, an antimicrobial compound
L. acidophilus Yogurt, kefir Widely available, well studied
L. plantarum Fermented vegetables Tolerates a wide pH and temperature ranges.

Gut microbiome · probiotic dosing

How much bacteria is actually in that spoonful?

Colony-forming units (CFU) per typical serving, commercial probiotics vs. a home multi-strain yogurt.

Commercial product (label claim)Homemade yogurt
Homemade multi-strain fermentL. reuteri, L. gasseri, B. subtilis, L. casei Shirota
300*B CFU
Garden of Life RAWmulti-strain blend, 1 serving
100B CFU
Seed DS-01 Daily Synbiotic24-strain blend, 2 capsules/day
53.6B CFU
CulturelleL. rhamnosus GG, 1 capsule
10B CFU
Yakult OriginalL. casei Shirota, 65ml bottle
6.5B CFU
ActiviaB. lactis, 125g serving
4.4B CFU
AlignB. longum, 1 capsule
1B CFU
1B10B100B300B

* The homemade multi-strain figure isn't an independent lab measurement — it's a single home flow-cytometry count reported by Dr. William Davis for his 36-hour L. reuteri ferment, and it isn't clear whether it reflects the whole batch or one serving. Treat it as an order-of-magnitude anecdote, not a verified dose.

Commercial CFU counts are manufacturer label claims at time of manufacture, not guaranteed counts at the point of consumption.

Seed DS-01 reports potency in AFU rather than CFU — shown here for scale, not as a like-for-like count.

Benefits

  • Naturally occurring in the human gut and breast milk
  • Studied for oral health and gut barrier support
  • Ferments well in dairy at a slightly lower temperature than yogurt starters

Making L. reuteri yogurt at home

A short guide would go here: starter ratio, incubation temperature and time, and troubleshooting a thin or overly sour batch.

Troubleshooting a thin or runny batch

This is a collapsible section — insert the “Collapsible section” block anywhere in an article (via Keystatic’s + insert menu in the content editor) for optional detail (FAQs, troubleshooting steps, extra notes) that stays collapsed until a reader clicks it.


Replace this closing section, or duplicate this article’s frontmatter pattern (relatedCategories) on your other 4-5 articles to control which shop categories appear below them.