Lactobacillus acidophilus (La-14)

Lactobacillus acidophilus is (La-14) a beneficial bacterial strain that is normally found in the intestinal tract and mouth and is commercially used in dairy products for the production of acidophilus-type yogurt. L. acidophilus ferments various carbohydrates to produce lactic acid, which increases the absorption and bioavailability of minerals. This includes calcium, copper, magnesium and manganese. The production of lactic acid also promotes health by creating an inhospitable environment for invading microbes. L. acidophilus has been shown to protect intestinal cells by competing for adhesion space in the gut against harmful bacteria.

Lactobacillus paracasei (Lpc-37)

Lactobacillus paracasei is a gastric acid-resistant strain that has been shown to protect against the harmful effects of bacteria by colonizing the intestinal tract. L. paracasei is a gastric acid-resistant strain and has been shown in vitro to withstand antibiotics such as Ciproflaxin and Vancomycin.

Bifidobacterium lactis (BI-04)

Bifidobacterium lactis is predominantly found in the colon. Studies examining dietary supplementation with B. lactis have shown that it supports GI health by reducing intestinal permeability.

Lactobacillus plantarum (Lp-115)

Lactobacillus plantarum is beneficial bacteria commonly found in fermented foods including sauerkraut, pickles, brined olives and sourdough. L. plantarum has been found to compete against strains of Clostridium difficile and Clostridium perfringens, due to the production of bacteriocins (lethal proteins) that inhibit bacterial growth in experimental animal models.

Lactobacillus rhamnosus (Lr-32)

Lactobacillus rhamnosus has been proven to have remarkable survivability in the acid and bile environments in the GI tract. L. rhamnosus is particularly useful because of its ability to adhere to cells, enhance microflora balance, and inhibit pathogen adherence.

Saccharomyces boulardii

Saccharomyces boulardii is a probiotic yeast that was first isolated from the skin of the tropical fruits lychee and mangosteen in 1923 by French scientist Henri Boulard. Saccharomyces boulardii inhibits the growth of a number of microbial pathogens both in a culture and within a living organism, helping to promote a favourable gut flora and support gastrointestinal health. Saccharomyces boulardii is also suggested to help protect against disease-causing strains of bacteria such as Clostridium difficile through degradation of the toxin receptors on the intestinal mucosa.