I’ve previously discussed how to make a sparkling Cranberry Cocktail by fermenting the fungal microbe, Saccharomyces boulardii. This is such an important strategy for rebuilding your gastrointestinal (GI) microbiome, that I’d like to expand this conversation. It is an exceptionally easy microbe to ferment that yields delightful sparkling juices that pack a wallop of important health benefits.
Among the benefits that have been documented with supplementation of S. bourlardii are:
- Prevention of antibiotic-associated diarrhea
- Prevention of C. difficile enterocolitis
- Prevention of travelers’ diarrhea
- It is a useful adjunct to managing SIBO and SIFO (especially fungal overgrowth as S. boulardii competes with fungal species such as C. albicans)
- It increases the likelihood of successful eradication of H. pylori when combined with conventional agents
- Improved growth and development for children
- Reduced symptoms of ulcerative colitis and Crohn’s disease
S. boulardii is especially beneficial when supplemented during a course of antibiotics. Taking an antibiotic, for instance, for an upper respiratory infection, exerts damaging effects on the microbiome with loss of dozens, perhaps hundreds, of beneficial microbial species and all the important health benefits they provide. Ingesting S. boulardii during a course of antibiotics can minimize these destructive effects. While it is effective when consumed during a course of antibiotics, it is also beneficial when consumed without antibiotics and can play an important role in efforts to re-establish a health GI microbiome.
Be sure the juice you choose does not contain preservatives such as potassium sorbate or sodium benzoate. The best juices to ferment are those that contain pulp (and are thereby cloudy, not clear), e.g., apple cider and not apple juice, mango juice, etc. (Shown above in the video is mango passion fruit juice that ferments very nicely.) Also, do not cap the jar tightly, as the volume of carbon dioxide gas is considerable. Capping tightly can cause the jar to literally explode. You should begin to see vigorous gas production evidenced as bubble formation after approximately 24 hours of fermentation. You may have to vent the juice by unscrewing the cap every several hours. (You can also purchase venting devices in home brewing shops.)
The process of fermentation reduces sugar content by 50%. Because it still contains some residual sugar, drink small quantities of no more than ¼ to ½ cup at a time. (Sugar content is reduced further by more prolonged fermentation, but alcohol is also produced. We therefore limit fermentation to 48 hours.)
The Florastor probiotic, i.e., S. boulardii CNCM I-745, is widely available in pharmacies and major retailers.
1 quart of juice
1 capsule Florastor
Empty the capsule of Florastor into the juice. Cap tightly, then agitate to mix.
Loosen cap and allow to sit on your kitchen counter for 48 hours, then refrigerate. Vigorous bubbling becomes evident at 24 hours. Here is a YouTube video showing how vigorous the bubbling can be.
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I fermented pineapple juice using S. boulardii CNCM I-745 for 72 hours. This was based on Dr. Davis’s Youtube video. Is that too long a fermentation? I came across article now and here fermentation time is noted as 48 hours.
This is my first ever fermentation and want to make sure I am doing this right. I want to use this to treat suspected SIBO. Started with 1 tbsp today and am planning to build to 1/2 cup over a few days.
My husband says the juice now tastes like beer!
Kavitha Mailengi wrote: «I fermented pineapple juice using S. boulardii CNCM I-745 for 72 hours. This was based on Dr. Davis’s Youtube video. Is that too long a fermentation? I came across article now and here fermentation time is noted as 48 hours.»
The trade-off is that yeasts like Saccharomyces boulardii ferment to alcohol, which at some point becomes self-defeating as this byproduct kills off the producers, and comes with all the baggage of alcohol.
The current Inner Circle recipe suggests 48 hours.
re: «My husband says the juice now tastes like beer!»
Saccharomyces boulardii is closely related to the Saccharomyces cerevisiae of beer yeast.
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Can I still use this 72 hour fermented juice? I started with one tablespoon and it seems to be working
Kavitha Mailengi wrote: «Can I still use this 72 hour fermented juice? I started with one tablespoon and it seems to be working»
Having run a few batches that long, it’s likely safe for consumption.
What I don’t know is how effective a starter it might be. I always start each liter with a capsule of the retail product.
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Thanks for your quick response. It’s quite potent, is working, and is my first foray into the world of fermentation. I am excited!
I have read Super Gut. In about 10 to 14 days, once the die off from S Boulardi subsides, I will start L Gasseri BNR17 and later L Reuteri LRDR yogurt
Kavitha Mailengi wrote: «I have read Super Gut. »
Note theseΔchanges since publication.
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I was not able to find Apple Cider with pectin and without preservatives, so I purchase Apple Juice from concentrate – No Sugar Added, but no pulp. Can I add some Inulin to the juice, as a substitute for the missing pectin, to give the microbes some prebiotic fiber to feed upon? If yes, how much would be recommended? 1 or 2 TBSP per quart?
Thanks and God Bless!!
Is it ok to refrigerate after 24 hours or is 48 hours the recommended amount of time? The apple cider I have access to has cinnamon in it. Is that ok or should I use a different juice like pear that has not other flavors in it that isn’t a cider? I have made 3 batches of the apple cider with the cinnamon in it before I realized. It fermented just fine and I feel positive effects but want the best results. Thank you.
Kathy Lowery wrote: «Is it ok to refrigerate after 24 hours or is 48 hours the recommended amount of time?»
A ferment that’s too short may have too much residual sugar. One that is too long may have too much alcohol. While beer- and wine-making instruments can report these, most people just rely on taste and aroma.
re: «The apple cider I have access to has cinnamon in it. Is that ok or should I use a different juice like pear that has not other flavors in it that isn’t a cider?»
If it’s been working, as it appears that it has, it’s apparently not a problem. Cinnamon oil {extract} is know to have antifungal (anti-yeast) properties, but the whole ground cinnamon form may be far less potent.
Something called ‘cider’ is not specifically required. Any pulpy apple juice, that it just apple, even if pasteurized, can work. I use Simply® Apple, widely available, in the refrigerated section. It’s a CocaCola product, but it’s just pulpy apple juice.
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How long can this juice keep in the fridge?
Andrea Casey wrote: «How long can this juice keep in the fridge?»
It’s probably similar to an opened/re-sealed container of non-pasteurized wine or beer.
I just add a small amount, hand-stirred, to a daily smoothie, and I’ve had bottle go for for a month or more.
Consuming it straight, your sense of small and taste might set a limit. It does continue to ferment when chilled, just much more slowly.
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How much alcohol is produced doing this?
Chris Brown wrote: «How much alcohol is produced doing this?»
I don’t know. You might be the first to ask, and it probably requires investing in some home-brew equipment to find out. At the portion sizes I use, 2-3 tbsp hand-stirred into the morning smoothie, it hasn’t even been a matter of curiousity.
As it happens, some Inner Circle members have invested in such equipment, but their focus has been on ensuring that the sugars are reduced.
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Ya not a big deal I was just giving some to my nephew and I mentioned there might be some alcohol in it but said it’s probably not much.
I did a little research as I felt a little buzzed with 1 cup…lol…and you’re looking at roughly 2.4-4.5% ABV in a quart of fruit juice. A standard glass (say, 8oz or 237ml) would then have about 0.6-1.1g of pure alcohol. Like having half a light beer.
I left it on the counter for 3 days and in the fridge for another 3 days, my brew is getting stronger. Cheers!
Thank you for your comment and sorry for the confusion. It’s a Dutch company called Microbiome Center. They do microbiom-tests and your doctor can then order a personal blend, based on the results and your symptoms.
I must admit I doubt they are doing a good job and I don’t plan to buy this blend from them again. So I would actually not be amazed if it should not be frozen. https://microbiome-center.nl/en/
My blend has the Saccharomyces cerevisiae var boulardii CNCM-I-1079
Suhela van Eerten wrote: «It’s a Dutch company called Microbiome Center.»
Thanks for the link. I explored the site. It looks like they perform a suite of assays on a stool sample, including 16S rRNA sequencing, generate a report, and then stand ready to blend you a custom probiotic mix.
I wasn’t able to find a sample report on their site. The general mantra in the Infinite Health program is: take their report. Ignore the advice and the products, until further notice.
re: «I must admit I doubt they are doing a good job…»
It is too early in rediscovery of optimal human diet and microbiomes to offer such a service. Any that are obligate anaerobes cannot be easily added. Any that require specific temps may be mutually incompatible, or at the very least require shipping in cold pack. They probably don’t have access to the optimal strains of key strains. They can’t offer some key species or strains at all due to needing EU approval (and those might need to be addressed by other means).
re: «My blend has the Saccharomyces cerevisiae var boulardii CNCM-I-1079»
That goes to one of the points above. I seem to recall that the preferred CNCM I-745 is not easily available in the EU.
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Can the next batch me made using the previous batch? If so, how much of previous batch should be used ?
Kunal Gupta wrote: «Can the next batch me made using the previous batch? If so, how much of previous batch should be used ?»
Yes, and the Inner Circle recipe suggests “2-3 tablespoons”.
However, I suspect timing matters, and that this is ideally done shortly after making the first batch. Even refrigerated, these ciders continue to ferment {to alcohol} and I have to imagine that at some point the active yeast colonies begin to decline.
In my own practice, I find the Florastor® cheap enough that I use a fresh capsule every time, so have no experience with using the generational method.
I might add that what can’t be done is to use the saved-starter method via ice cubes. I don’t think these yeasts are cold-tolerant. The retail package suggests not refrigerating.
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I have a blend with S Boulardii in it from the Dutch Microbiome Center that you can get in a year-dose and you can store in your freezer at least a year.
Suhela van Eerten wrote: «I have a blend with S Boulardii in it from the Dutch Microbiome Center…»
Do you have a link for that? Nothing definitive turned up in a quick search. I’m interested in what strain, as well as…
re: «…that you can get in a year-dose and you can store in your freezer at least a year.»
That’s interesting. S. boulardii is a yeast, and the Florastor package instructs to not even refrigerate, much less freeze it.
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Can this be drank indefinitely?
Sky Lo wrote: «Can this be drank indefinitely?»
It appears so, and is likely no different than the Saccharomyces cerevisiae of wine or beer in that regard (although this cider is much less alcoholic, and is grain-free).
I’ve had some on hand for most of the period since this blog post was published, but my consumption is typically just a few tablespoons hand-stirred into a smoothie.
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Can fresh coconut water be used instead of fruit jar?
Do we also need to add inulin?
Kunal Gupta wrote: «Can fresh coconut water be used instead of fruit jar?»
Possibly; it depends on the available simple carbohydrates, and the Ingredients list.
The apple cider I use is about 12% net carb by weight, almost all natural sugars. If your coconut water is otherwise suitable, but falls short of that, you might need to add some actual sucrose (table sugar).
The Ingredients list for your beverage needs to be just coconut and filtered water, and probably not carbonated.
re: «Do we also need to add inulin?»
To a yeast-fermented beverage? No. The bugs would likely just ignore it.
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The S-Boulardii yeast might ignore the inulin, but would it not carry through to your gut along with the S-Boulardii and be food for other beneficial species?
Darrell Harrison wrote: «…The S-Boulardii yeast might ignore the inulin, but would it not carry through to your gut along with the S-Boulardii and be food for other beneficial species?…»
It would, and that’s part of the value proposition for the program yogurts with inulin: whatever inulin the bacteria don’t metabolize is just MAC for your existing gut microbiome.
But if it’s doing nothing in a recipe, it seems like needless extra effort.
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What is apple cider? Is apple cider vinager? Is there any brand you recommend?
Daniela Sa wrote: «What is apple cider?»
It’s a beverage made from pulverized apples. For this recipe, it needs to contain only apple; no: preservatives, extra sweetener, fortifications or other ingredients. Fresh apple cider tends to be seasonal.
re: «Is apple cider vinager?»
No, that’s apple cider that already been fermented. It won’t work, and several brands have live cultures which would further impair those being added. Same problem with hard cider—already fermented.
re: «Is there any brand you recommend?»
I use Simply® Apple. While it’s a Coca Cola brand, it’s just apple. If available in your region, it will be found in a cooler.
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Hi, started my first batch yesterday. Apple cider and one capsule of Florastor. After the 48 hours are up, it’s supposed to be ready to refrigerate. How do I know it fermented properly? Also, I believe I read that it should be kept in 80-degree temperature while its fermenting. What if my home’s temperature is at 76 degrees? How can i keep it warmer? Do I wrap it with a towel? I noticed that there is settling at the bottom of the bottle. Should I shake it every few hours? Thanks.
Eddie Garza wrote: «How do I know it fermented properly?»
How was it capped?
I use a cut-off party balloon, with a top center pin hole. The inflation tells the tale, as does dramatically reduced sweetness. The body of the liquid is also expected to bubble with the carbonation being generated. Expect a slight alcoholic odor if the area is confined to any degree.
A home-brew hygrometer would also be helpful, but I don’t use one, so have no tips.
re: «Also, I believe I read that it should be kept in 80-degree temperature while its fermenting. What if my home’s temperature is at 76 degrees?»
It would still ferment, just at a different rate. I do my ciders in an old cooler, with twin 40W appliance bulbs for heat, and an apiary thermostat, set to ~90°F for cider. If I didn’t do that, I’d set it on the counter that abuts the fridge, where the temp tends to be several degrees warmer than room average.
re: «I noticed that there is settling at the bottom of the bottle. Should I shake it every few hours?»
Shaking is not so far recommended, mostly because it would foul whatever gas trap scheme you are using. I do shake before serving (which consists of a few tbsp hand-stirred into a smoothie).
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I am fermenting here with the strain dbvpg 6763. Is that a good strain as well? Compared to CNCM I-745 ?
Coco WEWE wrote: «I am fermenting here with the strain dbvpg 6763. Is that a good strain as well? Compared to CNCM I-745 ?»
Dr. Davis might have an opinion; I don’t. However, there may be searchable trial data out there on it, because that 6763 is an accession number at a recognized type culture collection:
DBVPG: Collection of Yeasts, Dipartimento di Biologia Vegetale, Perugia, Italy.
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What is the difference between this probiotic drink with Flotastor and making a probiotic drink with water kefir grains?
Either one more healthy than the other?
Melissa Quiggle wrote: «What is the difference between this probiotic drink with Flotastor and making a probiotic drink with water kefir grains?»
Saccharomyces Boulardii CNCM I-745 is a yeast, with specific studied effects. It has, for example, become the go-to suggestion for people with upcoming or recent antibiotic exposure.
Kefir grains rarely have a label taxonomic population breakdown from Domain down to Strain, nor CFUs by microbe. They can easily be a mix of yeasts & bacteria. They may have broadly beneficial effects (esp. gut flora diversity), but point benefits might be hard to define.
As it happens, I hand-stir a little of both home-made S.b. cider and a retail kefir into my daily smoothie.
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Can you take it together with sibo yogurt?
Daniel Galanty wrote: «Can you take it together with sibo yogurt?»
Taking “it” to be S.b cider, in general, yes.
Due to the bacteriocin effect of the SIBO blend yogurt, I would consume the cider at a different time of day than the yogurt.
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Hi, couple of questions.
On the Cranberry Juice recipe we include “diammonium phosphate” as an optional ingredient. Is this something that we can always add to any of this juices during fermentation?
Is there a limit on how long we can drink this juice…daily indefinitely or a week each month, each quarter? Does it matter? Dr. Davis mentions S. boulardii does not colonize the gastrointestinal track but is it beneficial to drink it indefinitely?
Magda Gonzalez wrote: «…“diammonium phosphate” as an optional ingredient. Is this something that we can always add to any of this juices during fermentation?»
I’ve not used it, so my insight is limited, but based on how my cranberry experiment turned out with out it (a fail), and how my apple cider batches are successful without it, the d.a. may only be needed with the more challenging juices.
re: «Is there a limit on how long we can drink this juice…daily indefinitely or…»
That’s not nailed down. I make it periodically. Ancestrally, natural exposure, via decaying fruits, would likely have been seasonal, so it’s easy to make a case for that sort of schedule.
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Do you need to bottle it in a flip top bottle after or any jar/bottle will do?
Chris Brown wrote: «Do you need to bottle it in a flip top bottle after or any jar/bottle will do?»
The bottle used for fermention may have already shown itself suitable. But if you need to decant, any carbonated beverage bottle with a cap will do. I wouldn’t use a flip-cap, as it’s apt to pop open.
In refrigeration, the temperature materially slows further fermentation, but there is still some CO₂ being generated. I normally make 2L as two 1L bottles, and one is usually not opened for a week or two.
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It’s just that I use a 4L jug to ferment in which won’t fit in the fridge so I have to transfer it. I’m assuming just putting it in a few 1L jars will be fine.
Chris Brown wrote: «It’s just that I use a 4L jug to ferment in which won’t fit in the fridge so I have to transfer it. I’m assuming just putting it in a few 1L jars will be fine.»
Probably not an issue. I routinely decant my dairy yogurt and L. plantarum 299v juice batches with no problems.
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I have found apple cider, but it is 1 gallon. Do I need to add more tablets or just the one? Thank you!
gsgfriend wrote: «I have found apple cider, but it is 1 gallon. Do I need to add more tablets or just the one?»
If I intended to ferment a whole gallon in a single batch, I would use two capsules of Florastor®
it might be possible to use 1 cap, but that would require knowing what the doubling time for this yeast is, which I don’t.
I’ve been buying Simply Apple® 52 fl. oz., and fermenting in two 0.8L carafes (leaving some juice left over), with one capsule per carafe. Seems to be working.
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Hi, how can I use the leftover culture to create new batches? Or do you have to use a new probiotic with every batch?
Mindy Sargent wrote: «…leftover culture…»
I’m unclear on what you mean by that.
re: «Or do you have to use a new probiotic with every batch?»
With successful batches, you can use 2-3 tbsp. of the prior batch as starter for the next.
I’ve not personally done this, choosing instead to start each batch with a fresh capsule.
Unlike the bacteria-fermented yogurts, however, one thing that apparently cannot be done is to freeze the cider for use as starter. Indeed, the capsule package instructs to not even refrigerate the capsules.
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I have a bottle of Saccharomyces boulardii DBVPG 6763 strain . Can I use this to inoculate the juice? 5 billion CFU per cap. Thanks!
Martha Stedman wrote: «I have a bottle of Saccharomyces boulardii DBVPG 6763 strain . Can I use this to inoculate the juice? 5 billion CFU per cap.»
It will probably ferment, but I have no instant guesses as to benefits.
I find sites offering it, and saying things like:
“Clinically Effective Formula
This strain ID (Lynside® DBVPG 6763) has been clinically shown to survive stomach acid and colonize in the intestinal tract. It is also resistant to stomach acid and bile, allowing it to pass through the upper gastrointestinal tract and down to the lower intestines where it offers the greatest benefit.”
Notice what’s missing there: just what “benefit”?
No cites in sight.
If you want to research it further (and I haven’t) Saccharomyces boulardii Lynside® DBVPG 6763 is apparently actually CNCM I-3799.
Which means it is definitely not the CNCM I-745 used in the recipe here.
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Hi Bob, thank you so much for the information! I will look into this. I got that type of S. boulardii for my husband to eradicate his (suspected) candida, going on very little information. Then looking for more, I discovered Dr. Davis’s program, which looks very good to me. Bought his Super Gut book, might even join the full membership here. Thanks!
I’d like to know how much we should take per day of this drink what’s too much what is considered too much in terms of insulin spiking….. I also know it depends whether you’re using apple juice whether using beet juice to sugar content can be different but they’re also benefactors to beat juice over apple juice that may offset issues…….
Damon McBride wrote: «I’d like to know how much we should take per day of this drink…»
The blog post itself suggests “drink small quantities of no more than ¼ to ½ cup at a time.”
The tensions, of course, are that with a shorter ferment the residual sugars may be too high, and that with a longer ferment, the alcohol may be too high.
re: «…what is considered too much in terms of insulin spiking…»
If the world ever gets continuous insulin monitors, there will be some advice on that. In the meantime, with an FBG-PPBG challenge, or using a CGM (now OTC in the US), you’d be looking for no-rise in BG from meal consumption to 30…60min post consumption.
Personally, I’ve been using 72hr ferments for this. I hand-stir a tablespoon or two of the cider into the daily smoothie, along with a similar amount of whatever other live-culture beverages are on hand.
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