Yakult is junk as a probiotic! It contains 1 strain of one bacteria. Lactobacillus casei Shirota. It also contains 18% sugar.

If you want something a lot better, find someone with kefir. It has 35 to 42 strains. However, if you are trying to fix a messed up gut (from infection or antibiotic use) even kefir is not good enough.

The average healthy person is said to have 1000 species and as many as 7000 strains so using a product that only has 40 odd strains just doesn't come anywhere near fixing the problem.

Colostrum, the milk in the first 48hrs or so after a birth, contains many, many species and strains. This is the best natural probiotic you can get. If you could create a means to keep these bacteria alive you would have the best chance of colonising the gut.

I suggest not to use yakult as your precursor for probiotic product. I hope you are aware of the fact that when you say probiotic it does not only mean the product characteristics, but rather indicates the positive health impacts after ingestion of live beneficial bacteria in adequate number (10 million cfu/ml).

I hope you got my points and this will help you.

Thank you so much Jacob and Lavaraj for valuable your reply

Hi Suneel K Kumar Goyal, please do not confuse between probiotics and starter cultures. In your case both of them are lactic acid bacteria, but some lactic acid bacteria are good probiotics but some are not. That is the same for the starter cultures too. Therefore, you need to check on a particular bacteria if it has the ability (producing enzyme and lowering ph etc) to produce a nice fermented product. For example, you cannot get a yogurt by simply throwing some LAB into a pasteurized milk because the milk protein does not coagulate! Therefore, I recommend you to use different LAB as starters and probiotic. Unless you have your own good strain that can work good by itself.

Hope it helps 

As Mr. Jacob Simons has said Yakult is made by using L.casei shirota strain which is a probiotic culture.

Pro-biotic word means "which has a benifical effect towards life"

Starter culture is one which "starts" the fermentation process.

So the above said culture can be used as a starter for your product preparation if at all the manufacturers didn't alter its genetic content.

Some commercial culture will only grow once i.e. when the product is manufactured and later these cultures can only be enumerated but cannot be used further for propagation or product preparation. 

Hi Suneel. I agree with the comments of Ng Seah Young. I guess that if you want to make a curd is because you are thinking in some kind of cheese with probiotics characteristics. L. casei Shirota's growth kinetics parameters are essential in this because some microorganisms are slow fermenters and are added in a belated stage of the process. As a starter you need a quick fermenter which acidifies the milk fast and coagulates the casein. My advice for you is to search for this data although is real what Jacob Simons says about Yakult. I think there are better options for what you want.

Thanks Young, Sudheenra and Javier for your valuable suggestions.

My POV ,-no sense to use such probiotics as a starting bacteria to get good curd.

Usually starting bacteria are Lactococcus Mesophilic bacteria, native for soured milk.

https://www.getculture.com/mesophilic/ , http://www.culturesforhealth.com/overview-cheese-cultures-mesophilic-starters

Thanks Olga

I use probiotid capsule for preparation of curd

Is Yakult , as available, be used as starting culture?

Or Is Yakult that is available,

without altered genetic content ?

Not use yakult as starter culture, as the microorganisms in yakult can grow only in gut not in product