Kefir is an acidic-alcoholic fermented milk product originating from Balkans and Eastern Europe. Kefir grains are white gelatinous structures containing lactic acid bacteria, yeast, and acetic acid bacteria. Kefir grains can be produced using commercial cultures, traditional grains, or after grain removal
Contains 13.6 billion CFUs of probiotic bacteria per dose. Includes potent B. subtilis spore-forming bacteria. Contains enzymes for gentle yeast cleanse. Formulated with eight different types of probiotics
Hafnia is a Gram-negative, rod-shaped bacteria in the Hafniaceae family. Name comes from Hafnia, Latin name for Copenhagen. Originally described by Møller in 1954
Gram-positive, commensal bacterium found in human gastrointestinal tracts. Can be used as probiotic with specific genes lacking drug resistance. Survives extreme environments including pH 9.6 and high salt concentrations. Can grow between 10-45°C and survive 60°C for 30 minutes
Bifidobacterium is a genus of gram-positive, anaerobic bacteria found in gastrointestinal tract. Genus was previously known as Lactobacillus bifidus until 1960s. Bacteria have unique fructose-6-phosphate phosphoketolase pathway for carbohydrate fermentation
Yakult is a Japanese probiotic milk beverage containing Lacticaseibacillus casei Shirota bacteria. Name comes from Esperanto word "jahurto" meaning yogurt. Contains water, skimmed milk, glucose-fructose syrup, sucrose and natural flavors. Prepared by heating milk with glucose at 90-95°C for 30 minutes