Probiotic starter PROBIOTIC 25 - maximum restoration of microflora

The number of bacteria of the normal flora of a person is many times greater than the content of the body's own cells. Bacteria inhabit the mucous membranes and skin of a person, while playing the most important roles in the digestive, protective and immune processes of the body. They take part in fat, protein and mineral metabolism, contribute to the body's resistance to pathogens. Each type of microorganism promotes the assimilation of certain vitamins and microelements, suppresses certain groups of pathogens in the body, synthesizes various useful microelements during fermentation, enriching the composition of the finished product to the maximum.

Based on research in the field of medicine and microbiology, scientists have managed to develop an effective multicultural probiotic starter "Probiotic 25" with a unique composition that has no analogues. "Probiotic 25" is a symbiosis of 25 types of probiotic microorganisms - representatives of the normal human microflora. The uniqueness of the multi-species composition of the Probiotic 25 probiotic lies in the fact that not only the beneficial properties of bacteria are summed up in the body, but also specially selected strains, working in symbiosis and helping each other, have a super-powerful positive effect on the body.

 

The unique composition of the probiotic “Probiotic 25”

The most complex composition of 25 types of microorganisms makes the probiotic-sourdough unique in its kind. Bacteria in the composition of the probiotic are divided into two groups, where the first group is antagonistic to pathogenic and pathogenic bacteria, yeast fungi, freeing and cleansing the mucous membranes for colonization by beneficial bacteria of the second group. Each type of Probiotic 25 bacteria corrects and is responsible for a separate function in the body, synthesizes a certain type of vitamins, amino acids, and promotes the proper absorption of nutrients.

Bifidobacteria - stimulate the synthesis of immunoglobulins and the removal of foreign bacteria from the intestines, strengthen immunity, improve digestive processes, maintain pH balance, promote the growth of their own bifido and lactoflora, show high antagonism to conditionally and conditionally pathogenic microflora, promote phagocytosis of pathogenic bacteria, regulate the absorption process through the intestinal wall of trace elements calcium and iron, vitamin D, they synthesize various vitamins, including vitamins of groups B and K, stimulate the production of endogenous interferons, which play an important role in the antiviral and antitumor protection of the body. Prevent the growth of Candida fungus.

Lactobacilli - ferment carbohydrates, including lactose, with the formation of various organic acids, increasing the acidity of the environment and inhibiting the growth of pathogenic microflora. Lactobacilli exhibit antagonism to pathogenic staphylococci, enterococci, Shigella Flexner and Sonne, stimulating the synthesis of alpha and gamma interferons, exhibit antiviral activity by producing hydrogen peroxide, inhibit the growth of anaerobic and mycoplasmic bacteria. Lactobacilli produce antimicrobial substances that help them survive and maintain their activity in the gastrointestinal tract person.

The L. acidophilus strain produces enzymes that break down proteins, fats and carbohydrates, synthesizes various essential amino acids, vitamins (B1, B2, H, PP), forms lecithin from milk fat, reducing liver fatty infiltration.

The strain of Lactobacillus reuteri is able to maintain its activity even in the stomach despite the low pH, to suppress the development of Helicobacter. This type of bacteria has pronounced anti-inflammatory properties, synthesizes vitamins B12, B9, B1, and has an antioxidant effect. They increase the content of vitamin D in the blood, improve its absorption, control the level of endogenous cholesterol, help prevent weight gain with a high-calorie diet, and have a beneficial effect on the state of the nervous system.

Strains of lactobacilli L.rhamnosus and L.gasseri - enhance lipid metabolism, reduce cholesterol levels.

Propionic acid bacteria synthesize essential vitamins B5 and B12.

 

The use of probiotic starter “Probiotic 25” is recommended:

- for maximum normalization of the microflora of the body;

- when taking antibiotics;

- people living in ecologically unfavorable areas;

- in the complex treatment of beriberi and anemia of various etiologies;

- during and after viral, bacterial and intestinal infections;

- before, during and after radiation and chemotherapy;

- with intestinal disorders, stool disorders, flatulence;

- reduced immunity, frequent acute respiratory viral infections and acute respiratory infections;

- tendency to allergic reactions;

- People who are stressed.

 

How to use Probiotic Sourdough Probiotic 25:

1) As a probiotic, by dissolving in warm water.

2) As a starter for the preparation of a functional fermented milk product at home.

You can take the finished product based on the starter culture Probiotic 25 without restriction every day in the form of a thick fermented milk product, or in the form of

biotic drink by shaking or adding water.

The product "Probiotic 25" does not cause addiction and allergic reactions (if there is no intolerance to the individual components of the finished product).

Efficiency is observed with prolonged and systematic use.

 

Cooking instructions

1) Pour into a container 1 liter of boiled or pasteurized milk at a temperature of 37 - 45°C.

2) While stirring, add the starter until completely dissolved.

3) Leave the milk mixture at a temperature of 37-45°C for 6-8 hours until a dense clot is formed.

4) After ripening, cool the product in the refrigerator for at least 2 hours.

 

The product is ready to use.

Store the finished product in a refrigerator at a temperature of +2...+6°C for no more than three days.

 

Release form

Sticks with a net weight of 3 g, packed in a cardboard box of 5 pcs.

 

microbiological indicators

In terms of microbiological indicators, it complies with the requirements of TR TS 033/2013 “On the safety of milk and dairy products”.

Manufactured in accordance with TU 10.89.19-019-27980966-2022

The manufacturer's management system is certified for compliance with international standards GOST ISO 9001, GOST R ISO 22000, FSSC 22000

 

Contraindications

Individual intolerance to the components of the product.

 

Shelf life and storage conditions

24 months at a temperature not higher than minus 12º or 9 months at a temperature not higher than plus 6º. Store separately from odorous products in the manufacturer's original undamaged packaging. Storage after opening the package is not allowed.

 

Transportation

It is allowed to transport the sourdough without observing the thermal regime within 30 days, if the temperature does not exceed +35º.