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
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