Ferment bacterial Vivo of Simbilakt (Pro-bio yogurt) in bottles on 1.0 g 4 pieces

Simbilakt VIVO is a ferment for preparation of fermented milk product simbilakt. It is the advanced probiotic which contains the highest concentrations friendly to the person of beneficial bacteria. This property allows to use simbilakt not only as fermented milk product, but also in pure form, without procedure of souring.

Simbilakt - the best ferment for restoration of healthy microflora or for replacement of undesirable microbes. Its effect is equally strong also at use in pure form, and at consumption of the fermented milk product made from ferment.

• Restores

  Property

  and supports healthy intestinal microflora, an urogenital system, upper respiratory ways ̆;
• is stimulated by growth and activity of own microflora (bifido- and lactobacilli ̆);
• promotes an urkrepleniye of immunity and production of own interferon;
• resists to intestinal infections and putrefactive bacteria;
• is normalized by digestion, improves a vermicular movement, prevents constipations;
• it is effective at topical administration for fight against bacterial and fungal infections of integuments and mucous membranes.

Active components

Bacterium of the simbilakt - a complex combination of a large number of strains bifido-, lakto-, propionate and acetic-acid bacteriums. Such combination is called symbiosis as each of bacteria strengthens action of each other.

Bifidobacterium

• Carry out physiological protection of an intestinal barrier against penetration of microbes and toxins in internal environment of an organism;
• have high antagonistic activity in relation to pathogenic and conditionally pathogenic microorganisms;
• due to production of organic fatty acids participate in utilization of food substrates and activization of pristenochny digestion;
• synthesize amino acids and proteins, vitamin K, pantothenic acid, group B vitamins: B1 – thiamine, B2 – Riboflavinum, B3 – niacin, Vs – folic acid, B6 – a pyridoxine;
• promote strengthening of processes of absorption through walls of intestines of calcium ions, iron, vitamin D;

Lactobacillus

• in the course of activity enter difficult interaction with other microorganisms therefore putrifactive and pyogenic conditionally pathogenic microorganisms, first of all proteas and also causative agents of acute intestinal infections are suppressed;
• in the course of normal metabolism they are capable to form lactic acid, hydrogen peroxide, to produce lysozyme, other substances with antibiotic activity: reuterin, plantaritsin, laktotsidin, lactolin;
• in a stomach and a small intestine of a lactobacillus in cooperation with an organism of the owner are the main microbiological link of forming of kolonizatsionny resistance. Have high antagonistic activity in relation to pathogenic and conditionally pathogenic microorganisms;

Propionate bacteria

• growth bifidoflor, synthesize a wide range of the antibacterial components active concerning enterobakteriya, putrefactive bacteria, mushrooms;
• actively participate in fermentation of carbohydrates, at the same time propionic and acetic acids which interfere with reproduction of pathogenic microorganisms collect;
• promote development and digestion of vitamins, especially B12.

Use

Add water to a bottle and shake up. Accept on 1 bottle 1-2 times a day, directly after a meal within 1-3 weeks. For the maximum effect it is desirable to combine intake of clean ferment with consumption of home-made fermented milk products.

with

a mask from fermented milk product On affected areas and leave for 5-15 minutes. Then wash away cool water without soap. Instead of fermented milk product it is possible to use the ferment from a bottle dissolved by a small amount of boiled water of room temperature. However, fermented milk product shows the best results.

Preparation

This way is suitable

for preparation of all ferments of VIVO except Kefir. All ware which will contact to milk has to be clean. It should be scalded boiled water. to you it is required by

For preparation to p:

• Ferment (1 bottle it is possible to skvasit from 1 to 3 liters of milk).
• Milk (cow, goat, almond or soy).
• Usual pan and a big towel or a blanket, either the yogurt maker of any model, or the multicooker with the "yoghurt" or "40 °C" mode.

Prepare milk

If you use home-made (crude) milk or pasteurized milk – before use it should be boiled. Ultra heat-treated milk does not demand boiling. Milk should not be too cold (not more cold than room temperature) and not too hot.

Bring ferment

Make sure that milk is not hotter (no more than +42 °C). Fill a bottle with ferment milk approximately on a half, close it a cap, shake up before full dissolution of ferment. Pour in the dissolved ferment in milk, carefully mix.

for souring (in a pan)

you can pour mix in ware for souring (to bank, a container...) or to ferment directly in a pan. Carefully wrap the container with mix in a big towel or a blanket to keep heat. Leave mix to be fermented in the warm place without streams of cold air. Time of souring of 6-8 hours or on all night long. Soy and almond milk demands more time for fermentation.

Souring in the multicooker

can be Fermented directly in a multicooker bowl, or in the portion jars placed in the multicooker bowl filled with water.

Set the mode of preparation "yogurt" or +40 °C, preparation time of 8 hours. Soy and almond milk demands more time for souring.

for souring (for the yogurt maker)

Pour milk mix with ferment in the yogurt maker. If your yogurt maker has a possibility of the choice of temperature – use the yogurt mode or 36 °C – 40 °C. If the yogurt maker has no choice of the mode of preparation – just turn on it according to the instruction. Time of souring of 6-8 hours or on all night long. Soy and almond milk demands more time for souring.

Check readiness

After time of souring be convinced that the product became dense. If is not present – continue fermentation 1-2 more hours and check again.

Cooling, maturing, storage

in the fridge. The full taste reveals in the course of maturing in the fridge within a day, but you can use a product at once after cooling. A period of storage of ready yogurt – up to 5 days. If desired you can add fruit, nuts, honey, flakes or sugar just before the use. Enjoy your meal!

All ferments of VIVO can be perezakvashivat. The essence of a method is that at preparation instead of ferment from a bottle the made earlier fermented milk product at the rate of 3 tablespoons on 1 liter of milk is used. For resouring only that fermented milk product which was made on ferment from a bottle can be used. The product prepared by a resouring method is intended for consumption and cannot be perezakvashen repeatedly.

• For resouring within 5 days. It is extremely important to li to provide
• that foreign bacteria did not get to a product for resouring.
• If you use the yogurt maker - it is possible to leave one jar for resouring.
If you prepare
• in bank or a pan - right after preparation postpone a part of a product in the separate capacity which is previously scalded by boiled water.

Choice of milk

directly depends On quality of milk taste and consistence of a ready-made product. We recommend to use only quality milk.

Structure

• Acetobacter aceti;
• Bifidobacterium bifidum;
• Bifidobacterium adolescentics;
• Bifidobacterium longum;
• Bifidobacterium animalis;
• Lactobacillus acidophilus;
• Lactococcus lactis subsp. cremoris;
• Propionibacterium freudenreichii.

.

Storage conditions

In the fridge (at a temperature from +2 °C to +8 °C) - 12 months of date of production in hermetically closed packing.

Dry ferment in an open bottle is not subject to storage.