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Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to ferment the beans or is it only good for dairy?

How long should I ferment? 24-48 hours at room temperature?

Thanks.

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Lactobacillus acidophilus is the main culture contained in yogurt. Although it eats many types of sugars, it's biproduct is mainly lactic acid and whether it reduces oligosaccharides is largely unknown.

"...little information is available on FOS transport and metabolism by lactic acid bacteria and other probiotic bacteria." http://aem.asm.org/content/69/4/2217.abstract

If you wanted to experiment with it you could try the traditional yogurt incubation method by mixing a few tablespoons of fresh yogurt into the beans around 110 degrees F and letting it incubate at that same temperature from 10-24 hours. Be careful though, the incubation could also bring about unwanted cultures as well.

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Thanks. I have tried fermenting at room temperature for 24 and 48 hours and I can digest the beans much better this way. I think 24 hours is sufficient. If anyone wants to try this, keep things clean and read up on clostridium botulinum. –  mcu Oct 15 '12 at 2:31

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