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Unique 5-year Fermentation Process
Dr. Ohhira's Probiotics ® Professional Formula uses a unique 5 year, long-term fermentation process to produce a superior biogenically-active probiotic supplement. This rich food matrix is fermented together with 12 strains of Lactic Acid Bacteria resulting in a dense concentrate of naturally occurring prebiotics, live probiotics, and postbiotic metabolites which promote a healthy GI tract and improve gut health. Developed by award winning microbiologist lichiroh Ohhira, Ph.D ., and esteemed research scientists from Okayama University, this formula combines ancient Japanese fermentation techniques with modern technology.
Dr. Ohhira's Probiotics® Professional Formula differs from the Original Formula (3 year formula) by being naturally fermented for an additional 2 years in an anaerobic environment to increase its robust biogenic medium, further supporting gut health and colonic pH.
Take one capsule twice daily with or without food or as directed by your healthcare practitioner.
Refrigeration not required.
Mountain spring water, safflower oil, vegetarian soft-gel capsule (roasted non-GMO starch, glycerin, food-grade carrageenan from red seaweed, and class 1 natural caramel color), calcium carbonate, glycerin ester, vitamin E, beeswax, and lecithin.
Does not contain milk, egg, fish, tree nuts, wheat (gluten), peanuts or soy allergens.
As with ALL dietary supplements, keep out of the reach of children. If pregnant or nursing, or for children under 12 years of age, consult a healthcare professional about product usage.
Temper evident: Blister-packed to ensure product integrity. Do not use if foil blister back is broken.
| Supplement facts | ||
| Serving Size: 1 Capsule | ||
| Amount Per Serving | %Daily Value | |
| Proprietary Fermented Food Concentrate‡ including: | 420 mg | ** |
| Prebiotics -Fruits: Prunes (Prunus domestica), Goji berries (Lycium chinense), Figs (Ficus carica), Blueberries (vaccinium spp.), Red Bayberries (Myrica rubra), Yuzu fruit (Citrus junos), Vegetables (leaves): Japanese mugwort (Artemisia princeps), Komatsuna (Brassica rapa var. perviridis) Mushrooms (fruiting bodies): Shiitake (Lentinula edodes), Agaricus (A. blazei), Maitake (Grifola frondosa) Seaweed (leaves & stalks): Hijiki (Hizikia fusiforme), Wakame (Undaria pinnatifida), Kombu Kelp (Laminaria japonica) | ||
| Probiotics -Lactic Acid Bacteria (used in fermentation): Bifidobacteria ( B. breve ss. breve M-16v , B. infantis ss. infantis M-63, B. longum BB536), Enterococcus faecalis TH 10, Lactobacilli (L. acidophilus ATCC SD5212 , L. brevis NBRC 3345, L. bulgaricus NBRC 13953, L. casei TO-A, L. Fermentum NBRC 3701, L. helveticus ss. jugurti BBRC 3809, L. plantarum TO-A) and Streptococcus thermophilus NBRC 13957. | ||
| Postbiotics (nutrients developed in fermentation process) including : Short-chain fatty acids and other organic acids (such as acetic, citric, fulvic, humic and phenyllactic acids), oligosaccharides, polyphenols, melanoidin (anti-oxidant), and trace amounts of chelated minerals, vitamins and amino acids. | ||
| **Daily Value (DV) not established. ‡Proprietary formula studied and developed by BioBank Co., Ltd. |
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