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Lactis

A premium dietary supplement to maintain your digestive balance and general wellbeing. 16 strains of Lactobacillus are fermented and aged for one year with an emphasis on quality. All Natural. Over 30 years of customer satisfaction.
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Manufacturer: B&S Corporation
$124.95
lactis
 
Lactis is a leading Japanese dietary supplement for digestive balance and now available in Australia & New Zealand, offering a unique alternative to Probiotics. The manufacturer has a rich 100 year history of Lactic Acid Bacteria research and the first to commercialise yoghurt production in Japan.

16 strains of Lactobacillus are cultured together and aged for one year. After a full year's fermentation, the active ingredients are extracted which contain a high concentration of Lactobacillus metabolites and bioactive peptides.

Drink Lactis to maintain your digestive balance and general wellbeing. Experience the difference with Lactobacillus fermented extracts.

 
plant
  • All Natural
  • Non GMO
  • Free From Sugar, Dairy, Lactose and Gluten
 

The Lactis difference

The ingredients in Lactis is classified as biogenic, a functional food derived from Lactic Acid Bacteria. It is different from the live Probiotic products in the way it is manufactured and its composition.

Lactis does not contain any live bacteria or function like a traditional Probiotic (by ingesting a live culture). Instead, the naturally fermented extract comprises of Lactobacillus metabolites that help invigorate the growth of your own existing good bacteria to maintain individual balance.

 

Classification

Details

Examples

Probiotics

Live microorganisms that work to improve the intestinal microbial balance

Live bacteria,
Yoghurts,
Fermented drinks

Prebiotics

Non-digestible food ingredients that promote the growth of beneficial bacteria

Oligosaccharides,
Dietary fibre,
Non-digestible starch

Biogenic

Food ingredients derived from living processes that help biological functions without bypassing the intestinal flora

Lactobacillus metabolites,
Lactobacillus cellular extracts,
Flavonoids

 
 

Advanced Fermentation Technology

1. Strengthening of the bacteria

When bacteria are reared in an environment where it is difficult to replicate, its survival capacity is activated. This characteristic activation occurs when Lactobacillus is reared in soy milk. The soy milk culture helps strengthen the Lactobacillus bacteria over a fermentation period of one year and to increase the concentration level of its metabolites.

2. Soy milk carbohydrate

Lactobacillus reproduces by eating sugar. The sugar in dairy milk is lactose, a connection of two simple sugars. The carbohydrate of soy milk is oligosaccharide which is three or more sugar units connected and has a variety of shapes. That is why the combination of 16 species of Lactobacillus can be naturally co-cultured (grow together) in soymilk as each species can eat their preferred shapes enhancing the population into super high density strains of Lactobacillus.

The soybean farm is located at the foot of Mt. Fuji Japan. The quality of the soybeans is the lifeblood of the Lactic Acid Bacteria fermentation process. The microbe community in the soil help the soybeans to grow and thrive. No agriculture chemicals and artificial fertilisers are used and all the weeds are pulled by hand.

 
 
lactis
tick  A unique alternative to Probiotics
tick

 Over 30 years of customer satisfaction

tick

 Traveller friendly and does not require refrigeration

tick  Natural long term fermentation, enhances the quality of the bacteria
 
 

Nutrition Information

 

Ingredients

Water, cultured lactobacillus extract (fermented soybean extract), citric acid, lactic acid
Produced with Soybean. Traces may remain.

 

 Nutrition Information

 Servings per package: 30
 Serving size: 10ml (1 sachet)

 Per serve 10ml  Per 100ml
 Energy  2.09 KJ  20.93 KJ
 Protein  0 g  0 g
 Fat, Total  0 g  0 g
    - Saturated  0 g  0 g
 Carbohydrate, Total  0.12 g  1.2 g
   - Sugars  0 g  0 g
 Sodium  0.45 mg  4.5 mg

* All natural. No artificial preservatives & additives.

 

Contents

300ml (10ml x 30 sachets). One month supply.

 

Direction of Use

Tear mouth of sachet to open. Drink one a day, as is, or dilute with up to one cup of water.
Consume immediately after opening the sachet.

  • Easy to take and traveller friendly.
  • Recommended mixing with water but can also be mixed with juice or warm tea.
 glasswater

Storage Method

Store at room temperature. Do not expose to excessive heat, humidity or direct sunlight.

Manufactured by B&S Corporation. Made in Japan.

 

Contact Us

  • If you have any specific enquires, our friendly staff are always ready to help.
  • Ask your preferred retailer to stock Lactis for your own convenience.
  • Request a wholesale price if you're interested in retailing our products.
  • Free samples provided to healthcare professionals, natural therapist and academic researchers.
lactis
 
Lactis is a leading Japanese dietary supplement for digestive balance and now available in Australia & New Zealand, offering a unique alternative to Probiotics. The manufacturer has a rich 100 year history of Lactic Acid Bacteria research and the first to commercialise yoghurt production in Japan.

16 strains of Lactobacillus are cultured together and aged for one year. After a full year's fermentation, the active ingredients are extracted which contain a high concentration of Lactobacillus metabolites and bioactive peptides.

Drink Lactis to maintain your digestive balance and general wellbeing. Experience the difference with Lactobacillus fermented extracts.

 
plant
  • All Natural
  • Non GMO
  • Free From Sugar, Dairy, Lactose and Gluten
 

The Lactis difference

The ingredients in Lactis is classified as biogenic, a functional food derived from Lactic Acid Bacteria. It is different from the live Probiotic products in the way it is manufactured and its composition.

Lactis does not contain any live bacteria or function like a traditional Probiotic (by ingesting a live culture). Instead, the naturally fermented extract comprises of Lactobacillus metabolites that help invigorate the growth of your own existing good bacteria to maintain individual balance.

 

Classification

Details

Examples

Probiotics

Live microorganisms that work to improve the intestinal microbial balance

Live bacteria,
Yoghurts,
Fermented drinks

Prebiotics

Non-digestible food ingredients that promote the growth of beneficial bacteria

Oligosaccharides,
Dietary fibre,
Non-digestible starch

Biogenic

Food ingredients derived from living processes that help biological functions without bypassing the intestinal flora

Lactobacillus metabolites,
Lactobacillus cellular extracts,
Flavonoids

 
 

Advanced Fermentation Technology

1. Strengthening of the bacteria

When bacteria are reared in an environment where it is difficult to replicate, its survival capacity is activated. This characteristic activation occurs when Lactobacillus is reared in soy milk. The soy milk culture helps strengthen the Lactobacillus bacteria over a fermentation period of one year and to increase the concentration level of its metabolites.

2. Soy milk carbohydrate

Lactobacillus reproduces by eating sugar. The sugar in dairy milk is lactose, a connection of two simple sugars. The carbohydrate of soy milk is oligosaccharide which is three or more sugar units connected and has a variety of shapes. That is why the combination of 16 species of Lactobacillus can be naturally co-cultured (grow together) in soymilk as each species can eat their preferred shapes enhancing the population into super high density strains of Lactobacillus.

The soybean farm is located at the foot of Mt. Fuji Japan. The quality of the soybeans is the lifeblood of the Lactic Acid Bacteria fermentation process. The microbe community in the soil help the soybeans to grow and thrive. No agriculture chemicals and artificial fertilisers are used and all the weeds are pulled by hand.

 
 
lactis
tick  A unique alternative to Probiotics
tick

 Over 30 years of customer satisfaction

tick

 Traveller friendly and does not require refrigeration

tick  Natural long term fermentation, enhances the quality of the bacteria
 
 

Nutrition Information

 

Ingredients

Water, cultured lactobacillus extract (fermented soybean extract), citric acid, lactic acid
Produced with Soybean. Traces may remain.

 

 Nutrition Information

 Servings per package: 30
 Serving size: 10ml (1 sachet)

 Per serve 10ml  Per 100ml
 Energy  2.09 KJ  20.93 KJ
 Protein  0 g  0 g
 Fat, Total  0 g  0 g
    - Saturated  0 g  0 g
 Carbohydrate, Total  0.12 g  1.2 g
   - Sugars  0 g  0 g
 Sodium  0.45 mg  4.5 mg

* All natural. No artificial preservatives & additives.

 

Contents

300ml (10ml x 30 sachets). One month supply.

 

Direction of Use

Tear mouth of sachet to open. Drink one a day, as is, or dilute with up to one cup of water.
Consume immediately after opening the sachet.

  • Easy to take and traveller friendly.
  • Recommended mixing with water but can also be mixed with juice or warm tea.
 glasswater

Storage Method

Store at room temperature. Do not expose to excessive heat, humidity or direct sunlight.

Manufactured by B&S Corporation. Made in Japan.

 

Contact Us

  • If you have any specific enquires, our friendly staff are always ready to help.
  • Ask your preferred retailer to stock Lactis for your own convenience.
  • Request a wholesale price if you're interested in retailing our products.
  • Free samples provided to healthcare professionals, natural therapist and academic researchers.
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