Some of the 'mother' strains of the bacteria we use in our Multibiotic product were originally isolated from milk many decades ago. However, representatives of these original strains are stored in microbiology banks and merely used as DNA templates. New colonies of these 'banked' strains are then cultured (fermented) under laboratory conditions. No milk or animal products are used in the fermentation or any other process. Our Multibiotic product is certified Vegan by The Vegetarian Society.
Multibiotic Fermented Food
Is Multibiotic Vegan?
What is the purpose of the fermented fruits and veg?
Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of live cultures.
Which strains of bacteria are used in Multibiotic and why have these been selected?
We have selected a blend of strains that help provide and maintain a wide selection of beneficial bacteria to keep our microbiome healthy. There are a total of 11 strains that are cultured in fermented fruit and veg including Aspergillus oryzae AO686, Saccharomyces cerevisiae SC069, Lactobacillus acidophilus LA107, Lactococcus lactis subsp. Lactis LL362, Lactobacillus plantarum subsp.plantarum LP168, Bifidobacterium animalis subsp.lactis BLA281, Bifidobacterium bifidum BB223, Bifidobacterium longum BL268, Pediococcus pentosaceus PP359, Pediococcus acidilactici PA305, Acetobacter aceti AAC270.We then add the following further 5 strains to the fermented fruit and veg including Bifidobacterium lactis BS01, Lactobacillus acidophilus LA02, Lactobacillus plantarum LP01, Lactobacillus rhamnosus GG, Bacillus Coagulans LMG 6326. We also include two prebiotics; Isomalto-oligosaccharide and Inulin.