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Soya Milk Bifidobacterium Longum BB536 Medicinal Yogurt Recipe
Equipment
- 1 Yoghurt Maker (with temperature control ) OR Instant POT with yogurt function and temperature control OR Sous vide device such as Anova
- Sterilisded 1-litre mason jars plastic lid recommended
- Measuring spoons and cups
- Glass utensils for stirring
Ingredients
- 1 litre Organic, unsweetened, non-GMO soya milk, and Preservative-Free
- 1 tbsp each Prebiotic blend (critical): (Dextrose/white sugar, Inulin)
- 1 tsp Galactooligosaccharides (GOS)
- 2 capsules (or equivalent CFUs of verified BB536 strain) BB536 probiotic:
Instructions
- Gently simmer the soya milk for 15-20 minutes until it comes to the boil.
- Remove from the stove-top. Let the milk cool down in the saucepan, then remove the skin that forms on the top.
- Allow the soya milk to cool down to below 104° F (40° C). Pour 4-5 tbsp of soya milk into a sterile yogurt making jar.
- Add 1 tbsp of dextrose/white sugar + 1 tbsp of inulin + 1 tsp of GOS and BB536 2 capsule and gently whisk it in. Add remaining milk and gently mix.
- The soy milk is now ready to begin fermentation. Place the glass yogurt jar into your yogurt maker. Place the cover lid on. Use the digital control panel to set the temperature to 38° C (100° F), and the time to 24-36 hours
- When the timer goes off, fermentation is complete. Place the jar in the fridge for at least 4 hours to chill and set.
- Store 3-4 tbsp of yogurt as starter for next batch in deep freezer before consuming
- Enjoy the yogurt by adding berries, pomegranate, chia seeds, Can also add FOS or GOS as prebiotics to have maximum benefit while consuming
Notes
Clinical & Functional Rationale
- BB536 does not rely on lactose
- Soya provides isoflavones (daidzein → equol conversion)
- Fermentation increases equol bioavailability
- Supports colon microbiota, immune tolerance, IBS-C, and dysbiosis recovery
Why Equol Is Important?
- Equol has:
- Higher estrogen-receptor affinity (ER-β selective)
- Stronger antioxidant activity
- Greater anti-inflammatory and cardiometabolic benefits
Benefits of BB536
- Management of intestinal dysbiosis in elderly, adults, and partially breastfed infants
- Treatment of allergic rhinitis in adults and children
- Reduction of cholesterol levels (hypercholesterolemia)
- Immune enhancement with decreased risk of infections in the elderly
- Prevention of atopic eczema in infants
- Support for immune system development in formula-fed infants
- Support for post-operative recovery after gastric bypass surgery
- Modulation of gut microbiota in adults
- Enhancement of short-chain fatty acid production
- Management of cow’s milk allergy in infants
- Relief of constipation in adults and the elderly
- Prevention of antibiotic-associated diarrhea in adults
- Supports colon-dominant microbiota
- Restores Bifidobacteria depleted by antibiotics
- Improves microbial balance in dysbiosis
- Enhances immune tolerance
- Reduces low-grade inflammation
- Supports gut-associated lymphoid tissue (GALT)
- Helpful in IBS-C and mixed IBS
- Improves stool regularity
- Reduces gas and discomfort over time
- Soya Isoflavones & Equol Production
- BB536 fermentation of soya:
- Converts daidzein → equol
- Equol concentration increases significantly after fermentation
- Prebiotics (inulin/GOS) further enhance equol production
Equol-Related Benefits
- Strong antioxidant activity
- Estrogen receptor-β selective effects
- Potential benefits for:
- Menopausal symptoms
- Bone health
- Cardiovascular health
- Skin and metabolic health
- Cognitive benefit
Barrier & Anti-Inflammatory Effects
- Supports gut lining integrity
- Reduces endotoxin-driven inflammation
- Improves tolerance to dietary triggers
Why Soya Milk Is Ideal?
- BB536 does not rely on lactose
- Soya provides isoflavone substrate
- Fermentation improves bioavailability and function