Lactobacillus delbrueckii ssp. bulgaricus
- Starter culture for the product "Narine"
- Protects while taking antibiotics
- Suppresses disease-causing bacteria
Narine is a starter culture for the preparation of a fermented milk product known as narine or acidophilic milk.
Narine is recommended for supporting the intestinal microflora while taking antibiotics and other drugs, in case of infectious diseases and food poisoning. Can be used by adults and children as a prevention and daily nutrition.
"Narine VIVO" is a starter culture for home-made product known as narine or acidophilic milk. It is a thick fermented milk product, that is very similar to yogurt by taste and consistency.
The starter culture is based on a special clinically investigated high concentration of Lactobacillus acidophilus NCFM®. These bacteria are highly resistant to gastric juices and are able to enter the intestines unharmed. They take root very well in the intestines, where they perform their main functions.
In addition to acidophilus bacillus, other probiotic bacteria are also included in the Narine starter culture, such as:
- Lactobacillus delbrueckii ssp. Bulgaricus;
- Bifidobacterium lactis;
- Streptococcus thermophilus;
The presence of not only acidophilus bacillus, but also other probiotic bacteria in the composition makes this starter even more useful for the organism.
The fermented milk product "Narine VIVO" is suitable for use by adults and children and promotes:
- Restoration of intestinal microflora;
- Support and protection of the intestines while taking antibiotics;
- Suppression of pathogenic bacteria, fungi and viruses;
- Strengthening the immune system and reducing the risk of colds;
- Detoxification of the organism and elimination of toxins;
Narine is especially recommended while taking antibiotics and other medicines. For infectious diseases, inflammatory processes and food poisoning.
It can be taken by both adults and children for prevention and daily nutrition.
Add the starter culture to boiled water at room temperature and stir. Take 1 sachet 1-2 times a day, immediately after meal for 1-3 weeks. For maximum effect it is advisable to combine the intake of a pure starter culture with the use of homemade fermented milk products.
For this, add 2-3 tablespoons of an end product to a litre of milk.
Ripen as usual.
Re-culture no more than two times.