Anyone tried natto bacteria in your yogurt ferment (Bacillus subtilis var. natto)?
I’ve been making my own unique yogurt culture with some mood enhancing probiotics (Lactobacillus helveticus Rosell-52ND & Bifidobacterium longum Rosell-175) and a few other strains from my store bought yogurt.
However, I recently added a natto starter to my culture and fermented for about 18 hours or so and it seems to have enhanced the relaxing effects of the yogurt.
I take it regularly at night but added the natto to the previous batch, it had a calming effect but in the next batch I made from it this effect seems to be enhanced.
Has anyone experimented with adding natto bacteria to your yogurt fermentation? I assume it’d expected to increase the vitamin k2 content, but it seems to be much better than the yogurt cultures I have had for a while.