PROBIOTIC 25 PROBIOTIC - Yoghurt

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