We use 8 different strains; these are:

– Lactobacillus acidophilus

– Lactobacillus casei

– Lactobacillus plantarum

– Lactobacillus bulgaricus

– Lactobacillus fermentum

– Lactobacillus lactis

– Bifidobacterium bifidum

– Saccharomyces boulardii

– Saccharomyces cerevisiae