PRO EM SAN

Water; sugar cane molasses and sugars; herbal and plant extracts (angelica root; aniseed; basil; black cumin seeds; blueberry leaves; dill fruits; elder-flowers; fennel; ginger; grapefruit seed extract; grape seed extract (OPC); Ling Zhi (Ling Zhi or reishi mushroom); liquorice; olive leaves; oregano; peppermint; pineapple; raspberry leaves; red clover leaves; rooibus; rosehip; rosemary leaves; sage leaves; thyme); microorganisms.

* = Colony Forming Units

The bacterial cultures in Pro EM san (approx. 1 • 1011 = 100 000 000 000 bacteria per 100 ml): 
1. Bacillus subtilis
2. Bifidobacterium animalis
3. Bifidobacterium bifidum
4. Bifidobacterium breve
5. Bifidobacterium longum
6. Bifidobacterium infantis
7. Bifidobacterium lactis
8. Enterococcus faecium
9. Lactobacillus acidophilus
10. Lactobacillus amylolyticus
11. Lactobacillus amylovorus
12. Lactobacillus bulgaricus
13. Lactobacillus casei 01
14. Lactobacillus casei 02
15. Lactobacillus casei 03
16. Lactobacillus crispatus
17. Lactobacillus delbrueckii
18. Lactobacillus farraginis
19. Lactobacillus gasseri
20. Lactobacillus helveticus
21. Lactobacillus johnsonii
22. Lactobacillus paracasei
23. Lactobacillus parafarraginis
24. Lactobacillus plantarum
25. Lactobacillus reuteri
26. Lactobacillus rhamnosus
27. Lactobacillus salivarius
28. Lactobacillus zeae
29. Lactococcus diacetylactis
30. Lactococcus lactis
31. Streptococcus thermophilus

Contains liquorice.

The sugar cane molasses and sugars are ingested by the microorganisms during the fermentation process and converted into lactic acid.

As this is a naturally fermenting product, cell counts may vary.