The most common beneficial bacteria are lactic acid bacteria. These bacteria have long been used in the food industry because of their ability to convert sugars (including lactose) and other carbohydrates into lactic acid. The result of this process is the characteristic sour taste of fermented foods, such as sour cucumber, sauerkraut, or yogurt. It is very important because the process reduces the pH of the medium, inhibits the growth of harmful microorganisms, thus helping to prevent gastrointestinal infections.
Essential ingredients of the product : Lactobacillus lactis, Lactobacillus plantarum, Saccharomyces cerevisiae