Common name: Lactobacillus helveticus.

Obtaining process: Cultivated in the laboratory, fermentation of lactic acid bacteria.

Source: Natural (fermentation).

Family : Lactobacilli.

Provenance, origin: Worldwide, originally isolated in Swiss yogurts .

Chemical characteristics : Lactic acid bacteria, producing lactic acid and enzymes.

Galenic form: Probiotic in capsules, tablets, powder.

Necessary dosage in food supplements : The recommended dosage varies depending on brands and needs, generally between 1 and 10 billion CFU (Colony Forming Units) per day.

Missions: Strengthening the intestinal flora, digestion, support of the immune system.

Properties : Probiotic, regeneration of intestinal flora, improvement of digestion, strengthening of immunity.

Indications: Digestive disorders, bloating, constipation, strengthening of the immune system, imbalance of intestinal flora.