Lactis is a leading Japanese dietary supplement for digestive balance and now available in Australia & New Zealand, offering a unique alternative to Probiotics. The manufacturer has a rich 100 year history of Lactic Acid Bacteria research and the first to commercialise yoghurt production in Japan.
16 strains of Lactobacillus are cultured together and aged for one year. After a full year's fermentation, the active ingredients are extracted which contain a high concentration of Lactobacillus metabolites and bioactive peptides.
Drink Lactis to maintain your digestive balance and general wellbeing. Experience the difference with Lactobacillus fermented extracts.
The ingredients in Lactis is classified as biogenic, a functional food derived from Lactic Acid Bacteria. It is different from the live Probiotic products in the way it is manufactured and its composition.
Lactis does not contain any live bacteria or function like a traditional Probiotic (by ingesting a live culture). Instead, the naturally fermented extract comprises of Lactobacillus metabolites that help invigorate the growth of your own existing good bacteria to maintain individual balance.
Water, cultured lactobacillus extract (fermented soybean extract), citric acid, lactic acid Produced with Soybean. Traces may remain.
* All natural. No artificial preservatives & additives.
Tear mouth of sachet to open. Drink one a day, as is, or dilute with up to one cup of water.
Consume immediately after opening the sachet.
Cultured Lactobacillus Extract is the fermented extract of lactic acid bacteria (LAB) obtained through a special and patented extraction process where 16 strains of LAB are co-cultivated in soymilk. This extract does not contain live LAB, but LAB metabolites (extract created by lactic acid bacteria) and bacteria body substance (lactic acid bacteria cell compounds). There are four main characteristics which sets the production process of Cultured Lactobacillus Extract apart from other general live LAB products:
1. The co-cultivation of 16 strains of LAB
2. Cultivation of the bacteria in soymilk.
3. Long-term maturation.
4. Special extraction method.
Recent research has shown that the co-cultivation of numerous strains of bacteria in soymilk improves the population density compared to the general method of cultivating one strain of bacteria in cow’s milk. The reason for this is believed to stem from the following; the difference in nutrients, such as sugars, in the culture medium, the way in which the various bacteria recycle the available nutrients and competition between the various bacteria. It has also been shown that co-cultivation is superior in terms of limiting the growth of harmful bacteria. It is known that LAB inhibits the production of harmful bacteria. In studies conducted to compare the antibacterial effect of one strain of bacteria against 16 different strains, it was clearly shown that by cocultivating 16 strains of bacteria in the same culture medium, the growth area of bacillus coli and staphylococcus aureus was reduced and the antibacterial mechanism of the LAB had been enhanced. Not only does Cultured Lactobacillus Extract possess the inherent function of LAB, but also enhances it.
Lactis is at the forefront of fermentation technology and the contains the next generation ingredients for microbiome balance.
- 16 strain Lacto-Fermented
- One full year fermentation (yoghurt typically 4-24 hrs)
- Over 30 years of customer satisfaction
- Traveller friendly and non-refrigerated (temperature stable from -30 to 65C)
- A Probiotic & Prebiotic alternative
- All Natural and non-GMO
- Free from Sugar, Dairy, Lactose and Gluten
- Vegan friendly
- A new class of biogenic supplements
- The next generation of functional foods for digestive balance
|Country of Manufacture|
|Servings per package:||15|
|Serving size:||10ml (1 sachet)|
|Fat, Total||0 g|
|- Saturated||0 g|
|Carbohydrate, Total||0.12 g|
|- Sugars||0 g|