Mutaflor dose and home propagation

Hello folks,

Now that flare isn't getting under control, I am considering a quick trip to Canada and get a couple of boxes of Mutaflor.

Those who tried, what dose did you use and if you manage to propagate it at home, in yogurt or something.

Thanks in advance.

I found a propagation method on the net. I tried it and it didn't seem to work, I tasted it and I tossed it out. I did some more reading and decided it is not something you can do at home. Yogurt and most other fermented foods are safe because of the acid (or alcohol)produced by the bacteria makes them unfriendly to pathogens. E. Coli Nissle (mutaflor) is cultured an environment that is friendly to pathogenes including bad strains of e. coli. Yogurt actually kills e. coli.

The directions I found used sweetened soy milk if I remember right. The correct method is to culture in a petri dish then inoculate a sterile medium. It has to be done in a lab under sterile conditions.

I can't remember if I took two capsules at first but I took just one until I ran out.

My latest homemade probiotic is my version of Chow Chow. It almost constipates me. You will fart lots until you get used to it.

For a 1 gallon crock:

2 small heads cabbage, cored and chopped. Reserved some nice looking outer leaves
1 lb carrots shredded
1 large onion chopped fine
3 TBS pickling salt(I have been reducing this to 2)

Mix this in a really large salad bowl or similar. Work the salt in by squeezing hard. Then let sit awhile.

Run through a food processor:
1+ bulbs(not cloves) Garlic peeled
Large piece ginger root
2 sweet red peppers
2 small hot peppers(optional)

Mix this in with cabbage and work awhile. Liquid should be coming out.

Mix:
4 tsp celery seed
4 tsp good brand dry mustard
4 tsp whole mustard seed
3 tsp turmeric

Add to the vegetables and mix

Put in a crock( I use a 1 gallon fermenting jar with air lock) and press down hard. Leave a 3-4 inches of space for swelling. Put some reserved cabbage leaves on top. Leave at 70-75 F out of direct light for about two weeks. Check to taste and push down. When sour enough put in frig.

The spices do some of the good things salt does so don't reduce both all at once. I actually used 3 bulbs of garlic in my last batch