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Culturing Lacticaseibacillus casei Shirota at home (plus Streptocross thermophilus and Lacticaseibacillus paracasei)
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It's a special strain used by fermented milk brand Yakult. Has anyone successfully cultured it, plus the other two bacteria, at home using powdered milk? Powdered milk is cheaper and more convenient for me. Any tips or suggestions?
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