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Lactis (30 x 10ml)

A premium fermented supplement to maintain your gut balance and general wellbeing. High strength 16 strain lacto-fermentation. All Natural. Over 30 years of customer satisfaction.
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$118.50
Lactis is a leading Japanese fermented supplement for digestive balance, 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, the active ingredients are extracted containing only the health properties of the fermented culture and a rich source of fermented by-products (Lactobacillus metabolites).

Drink Lactis to maintain your digestive balance and general wellbeing. Experience the difference with 16 strain lacto-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 the latest generation of fermented supplements that function differently to a traditional Probiotic (live bacteria). The natural fermented extracts contain 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

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.

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. Strictly no artificial agriculture chemicals and fertilisers are used. The weeds at the farm are pulled by hand.

 
lactis
tick  16 strain lacto-fermented
tick

 Over 30 years of customer satisfaction

tick

 Traveller friendly and does not require refrigeration

tick  One full year fermentation - enhances the quality of the bacteria
 

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.

Made in Japan.

 

Contact Us

  • If you have any specific enquires, our friendly staff are always ready to help.
  • Free samples provided to healthcare professionals, natural therapist and academic researchers.
  • Wholesale enquiries welcome.
Lactis is a leading Japanese fermented supplement for digestive balance, 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, the active ingredients are extracted containing only the health properties of the fermented culture and a rich source of fermented by-products (Lactobacillus metabolites).

Drink Lactis to maintain your digestive balance and general wellbeing. Experience the difference with 16 strain lacto-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 the latest generation of fermented supplements that function differently to a traditional Probiotic (live bacteria). The natural fermented extracts contain 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

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.

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. Strictly no artificial agriculture chemicals and fertilisers are used. The weeds at the farm are pulled by hand.

 
lactis
tick  16 strain lacto-fermented
tick

 Over 30 years of customer satisfaction

tick

 Traveller friendly and does not require refrigeration

tick  One full year fermentation - enhances the quality of the bacteria
 

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.

Made in Japan.

 

Contact Us

  • If you have any specific enquires, our friendly staff are always ready to help.
  • Free samples provided to healthcare professionals, natural therapist and academic researchers.
  • Wholesale enquiries welcome.

Why Lactis?

 

What many people don’t realise however is that there are alternatives to Probiotics and Prebiotics.

Japan has one of the largest functional food industry in the world and long been industry leaders in fermentation manufacturing. Their culture is defined by a relentless quest for perfection. The result is a clean, pure, healthy alternative to the common probiotics now flooding the market. 

Lactis meets your body’s digestive balance needs by functioning differently from a traditional probiotic, as it is designed to invigorate your own existing good bacteria to grow. Lactis achieves its functional qualities by the way it is made:

Non-GMO soy was selected as the culture medium because of its complex carbohydrate, “oligosaccharide”. Oligosaccharide’s long sugar chain provides the nutrients for 16 strains of Lactobacillus to be co-cultured during a 12-month fermentation process.

Normally, Lactobacillus bacteria does not ferment well in soy. However, when 16 strains are reared simultaneously in soymilk, survival mechanisms are activated, forcing the bacteria to consume the soy culture and strengthen the species.

After a full year’s fermentation, the bacteria colony density is ultra-high. Bioactive ingredients are then extracted from the yoghurt by filtering out the fermented waste. That is why Lactis appears transparent, as only the bioactive ingredients are extracted. The fermented extracts are of an extremely high purity standard and the remnants for the retail product are suitable as a drink mix.

Lactobacillus Fermented Extracts is considered the next generation ingredient for digestive balance and well researched for over 50 years.

lactis

Lactis ‘Cultured Lactobacillus Extract’ - a biogenic approach for digestive health, 100 years in the making.

In 1905, Dr Kakutaro of Japan encountered “The Prolongation of Life” written by Elie Metchnikoff, a 1908 Nobel Prize winner. In the book, it mentioned that people in Bulgaria were long lived and linked their health with a regular consumption of milk-fermented yoghurt (Lactobacillus bulgaricus). Metchnikoff proposed Lactobacillus Therapy, a world first which was based on the idea that “Diseases and senility were caused by self-poisoning of intestinal bacteria toxin, and the most effective way to improve inner health was using Lactobacillus.” Dr Kakutaro was strongly impressed by “The Prolongation of Life” and started trying Lactobacillus therapy by eating yoghurt. “I want to save people with Lactobacillus, and a first step of it is manufacturing and sale of yoghurt". He finally opened a Lactobacillus research laboratory and yoghurt factory in Kyoto 1914 and became the first yoghurt manufacturer in Japan.

The passing years saw great advancement of fermentation technology. Dr Kakutaro’s son, B&S Corporation founder and biologist Kazuyoshi Masagaki followed in his father’s footsteps. In 1925, Kazuyoshi pioneered the development of 4 Lactobacillus species that were co-cultured in milk and the origin of modern Lactic Acid Bacteria (LAB) beverages in Japan had begun. That lead to the discovery of 8 other strains that were beneficial to the host and by 1945, 16 species were successfully co-cultured. During this time, a significant turning point occurred; changing the cultured medium from milk (containing animal proteins) to soymilk (plant derivation) and the research shifting from live bacteria to non-living lactobacillus extracts.

From living bacteria (probiotics) to Cultured Lactobacillus Extract

Dissatisfied with the effects of live bacteria fermented solutions in achieving digestive health, Kazuyoshi continued his research and shifted his focus on Lactobacillus metabolite/secretion technology (fermented by-products). After years of dedication, the breakthrough occurred in 1982 in the success of developing a Lactic Acid Bacteria Extract formula. 16 strains of Lactobacillus are fermented in soymilk, aged for one year and strengthened, then only the specific bioactive ingredients are extracted by a proprietary method that include bacteria body substances, flavonoids, amino acid derivatives and metabolites/secretions (lactic acid, secretory peptides).

The Lactobacillus extract that Kazuyoshi Masagaki led the world in developing 30 years ago is now garnering a lot of attention in many fields. It is just recently that researchers are paying more attention to Lactobacillus metabolites & Lactobacillus cellular extracts in health related fields. A new era in biogenics has just began.

How do I drink Lactis?

Lactis is a liquid that can be consumed as is or you may dilute with up to one cup of water.

It's recommended mixing Lactis with water but you can also mix it with your favourite juices or teas.

glass

When should I drink Lactis?

Lactis can be consumed daily, any time of the day. Recommended daily intake is 10ml (one sachet).

 

Can I drink more than one Lactis sachet a day?

Lactis is a fermented food. It is safe to drink more than one sachet a day.

 

Can I add warm water with Lactis?

Yes. Lactis does not contain any live bacteria therefore the water temperature does not affect its quality.

 

How is Lactis stored?

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

 

Is Lactis a Probiotic?

The World Health Organisation’s (WHO) 2001 definition of a probiotic is, “live micro-organisms which, when administered in adequate amounts, confer a health benefit on the host". 

Lactis is not classified as a Probiotic because it does not contain any live bacteria. The main ingredient is Cultured Lactobacillus Extract, a functional ingredient derived from Lactobacillus by-products.

 

Is it safe to drink Lactis when pregnant?

Yes. Lactis can be consumed during pregnancy and while breastfeeding.

 

I'm allergic to soy, is it OK to drink Lactis?

Raw soybean materials is used as the cultured medium for the production of Lactis. There are no soy allergens detected in the Lactis drink after a full year of fermentation.

As a precaution, Lactis is produced with soybean and traces may remain. If you are concerned, please consult a professional.

 

Please use our Contact us page if you have any specific enquiries.

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