Vivo Helsvey, Ukraine
For the normalization of the gastrointestinal tract and vosstanavleniju normal intestinal microflora.
Leaven Bifivit VIVO used to make high-quality fermented milk on the home kitchen. Ready drink has a mild taste, without a pronounced sour aftertaste.
Bifivit has been specifically designed to optimize the nutrition of children and has long been used as an optimal variant of the first fermented milk feeding.
Leaven is thought lacto complex strains of bifidobacteria, propionic acid and acetic acid bacteria, which operate on the formation and subsequent fixing in a healthy human intestine biocenosis, enhance immune functions, blocking delivery of toxins in the blood, preventing a number of diseases and possible complications.
The healing properties of the drug Bifivit VIVO functions associated with microorganisms that form the basis of the leaven:
- Bifidobacteria exhibit antagonistic properties towards extensive sampling of pathogenic and conditionally pathogenic microorganisms, improve gut barrier function, are involved in the synthesis of essential amino acids, vitamins (A, B1, B2, B3, Sun, B6), contribute to the neutralization and disposal of food residues activates the absorption of useful minerals, such as vitamin D, calcium, iron in the blood through the intestinal mucosa.
- Lactobacillus colonization resistance is formed, through which inhibited the growth of putrefactive and pyogenic microorganisms are conditionally pathogenic for human microflora. They are effective against various pathogens of intestinal infections produce natural antibiotic substance (lysozyme, reuterin, laktolin etc.), Contribute to the formation of lactic acid.
- propionic acid bacteria isolated in the intestinal environment antibacterial elements, stimulate the growth of natural bioflora, produce vitamins and help to improve their absorption, inhibit the growth of pathogens.
- The bacteria acetic acid fermentation alcohol is processed into organic acids, beneficial for the body, regulate acid-base balance, showing antiseptic properties.
Storage and transport at temperatures not above 10 ° C.
Only use clean dishes and spoons.
Prior to use, scalded with boiling water.
Recommendations for use
- milk previously brought to a boil and cool to t +37 .. + 40 ° C;
- add a small amount of milk or water and a packet with the starter culture (about half volume), and stir until homogenous;
- Pour the contents into the milk, mix;
- to ensure the maintenance of a constant temperature conducive for quick ripening.
It is advisable to use yogurt, allowed the use of a thermos.
All utensils must be sterilized with boiling water or in a double boiler.
Cm. On the package.