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Mar 30 at 8:37 history edited bob1 CC BY-SA 4.0
Added more information, fixed some bits for clarity.
Feb 3 at 8:14 vote accept User65535
Feb 1 at 11:12 comment added terdon Ah yes, fair enough, that makes sense, thanks.
Jan 31 at 20:52 comment added bob1 @terdon In theory there isn't any limit to the number of generations, it's purely that there is some evolution that goes on in sequential culture - it happens in cell lines too. This might be as simple as faster growth or it might be some characteristic that you don't like - perhaps a byproduct that smells funny. Once you get an odd characteristic, it's easier to get rid of that batch and start again than it is to try and remove the characteristic. Of course contamination would be a re-start too.
Jan 31 at 20:40 comment added terdon I can't imagine any reason why there would be a limit in terms of generations. Have you seen that there is and, if so, any idea why? I just can't think of any genetic mechanism that would cause this although, granted, I am more familiar with eukaryotes.
Jan 31 at 9:57 comment added bob1 @Dubu no definitive answer on that - many. I'd guess that we make a litre or two a week and get new starter roughly 1-2 times a year. You could get around this need by making lots of smaller aliquots immediately from a fresh (from starter) batch, freeze those down individually, use 1 until something happens (make batch 1a, 1b...), then get out the 2nd, and so on. This is more or less what happens in commercial supply.
Jan 31 at 9:33 comment added Dubu This is a very thorough answer, but I miss how many "generations" of yogurt you typically gain in your experience until it starts to degrade?
Jan 29 at 9:05 history edited bob1 CC BY-SA 4.0
edited for clarity and to fix some things.
Jan 29 at 7:26 history edited bob1 CC BY-SA 4.0
fixed a sentence for clarity.
Jan 28 at 22:37 history answered bob1 CC BY-SA 4.0