Has anyone tried culturing Natren?

I have been fermenting SCD probiotic yogurt from yogurt starters (L. acidophilus, S. thermophilus, L. casei, Bifidobacteria). I have recently read Jini Patel Thompson's Listen to Your Gut in which she says that the strain of bacteria is critical (if you have Genus Species Strain, like Lactobacillus Acidophilus DD3). She uses this to make the argument that Natren probiotics are the only effective probiotic on the market.

I'm convinced that the number of bacteria is critical to probiotic success, which is a big reason I culture probiotics instead of just swallowing powders.

What do you guys make of this? More importantly, has anyone tried culturing yogurt from Natren probiotics?

As far as I know, the only probiotics that won't ferment in lactose are some yeasts and mutiflor(e. coli nissile).Lactobacillus Acidophilus is very common in commercial yogurt and starter. I don't know anything specific about that probiotic or that strain in it. There is massive BS when it comes to strain/species naming and claims about them in the yogurt and probiotic industry. When you culture a probiotic you will most likely run into the same problem you do reusing a commercial yogurt or a yogurt made from a direct set(or single use) culture. The percentages of species/strains changes each time you culture it and it usually gets unbalanced and yucky after 3-5 reculturings. The species you listed plus Streptococcus thermophilus is a very common yogurt starter and it can't be used over and over. I have never seen Lactobacillus Acidophilus listed as a species in a heirloom(reusable )culture but that doesn't mean it doesn't exist.

I switched to Kefir and heirloom yogurts and think that is actually better than the stuff I cultured out of VSL#3. It is very hard to find solid information on what species are in traditional dairy ferments or what the benefits of various strains are. My current uneducated theory is that more of more kinds is better.