How viable do you think it would be to try to introduce AKKERMANSIA MUCINIPHILA to homemade yogurt? Would there be any benefit? Would it be possible to cultivate Akkemrmansia in yogurt? I found this recipe:
Introduction to Akkermansia Yogurt Production
Goals: In the ever-evolving world of gut health, Akkermansia muciniphila has emerged as a promising probiotic, known for its potential benefits in metabolic health and obesity management. Our primary objective is to harness these benefits by creating an affordable and accessible yogurt product enriched with Akkermansia muciniphila, providing a cost-effective alternative to expensive probiotic supplements.
Hurdles: Culturing Akkermansia muciniphila presents unique challenges. This bacterium primarily thrives on mucin, a glycoprotein found in the gut lining. Replicating this environment outside the human body, especially in a dairy medium like yogurt, is not straightforward. Additionally, ensuring an anaerobic environment and achieving the right consistency and pH for the yogurt are crucial. Additionally, a pleasant yogurt product is crucial, and traditional growth medias may produce an unpleasant experience.
The Science: Research has shown that while Akkermansia muciniphila degrades mucin using its sialidases and fucosidases, it doesn’t directly utilize the resulting sialic acid and fucose for growth. Instead, these components are metabolized by other gut bacteria, like Clostridia, which produce butyrate—a compound that Akkermansia can utilize. This intricate nutrient-sharing mechanism underscores the symbiotic relationships within our gut microbiome.
Innovations: To mimic the nutrient profile of human milk, which Akkermansia can thrive in, we’ve introduced Human Milk Oligosaccharides (HMO), Fructooligosaccharides (FOS), and Galactooligosaccharides (GOS) to cow’s milk. This enriched base, combined with a co-culture of Akkermansia muciniphila, Clostridia, and Lactobacillus reuteri (for coagulation), allows us to produce a yogurt that is both beneficial and palatable. The process involves careful temperature control, oxygen deprivation, and pH monitoring to ensure the successful growth of our target bacteria.
In conclusion, this innovative approach to yogurt production offers a promising avenue for those seeking the health benefits of Akkermansia muciniphila without the hefty price tag of commercial probiotics.
Materials for Akkermansia yogurt
- Organic, grass-fed, whole, cow’s milk or goat milk.
- Human milk oligosaccharides, fructooligosaccharides, and galactooligosaccharides
- Incubator or yogurt maker set to 99F (37C)
- Pendulum Metabolic Daily (Akkermansia, Clostridium)
- Lactobacillus reuteri probiotic
- boiler for milk
- thermometer
- yogurt container with tight lid
Procedure for Akkermansia yogurt
- Base Medium: Use cow’s milk as the primary medium. Ideally grass-fed and organic.
- Supplementation:
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HMO (Human Milk Oligosaccharides): Add HMO to the cow’s milk to mimic the nutrient profile of human milk.
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FOS (Fructooligosaccharides) and GOS (Galactooligosaccharides): These prebiotics will enhance the growth of beneficial gut bacteria.
- Preparation of Milk:
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Boil the milk: This will serve to pasteurize the milk, killing off any unwanted bacteria, and also help in degassing.
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Cooling: Once boiled, cool the milk to around 99°F (37°C) in containers with sealed lids, and ensure minimal headspace to reduce the chance of oxygen presence.
- Inoculation:
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Introduce Akkermansia muciniphila, Clostridia species, and Lactobacillus reuteri to the cooled milk.
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L. reuteri will help in coagulating the milk, turning it into a yogurt-like consistency. It’s also a lactic acid bacterium, so it will produce lactic acid during fermentation.
- Anaerobic Environment:
- Ensure the culture environment remains anaerobic. The sealed containers with minimal headspace will help maintain this environment. The presence of Clostridia, which can consume any residual oxygen, will further support the establishment of anaerobic conditions.
- Fermentation:
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Incubate at 99°F (37°C): This temperature is optimal for the growth of mesophilic bacteria like A. muciniphila and L. reuteri.
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Monitor the fermentation process to ensure the pH doesn’t drop too low. Yogurt will thicken at 7-12 hours and become sour at 12-17 hours.
- Refrigeration:
- Once the fermentation is complete and the desired consistency and pH are achieved, move the containers to the refrigerator. This will halt the fermentation process and preserve the yogurt.
- Consumption:
- Once chilled, the yogurt is ready for consumption. It will contain a mix of beneficial bacteria, including Akkermansia muciniphila, Clostridia, and Lactobacillus reuteri, along with the nutritional benefits of the added HMO, FOS, and GOS.
