We have selected a blend of strains that help provide and maintain a wide selection of beneficial bacteria to keep our microbiome healthy. There are a total of 11 strains that are cultured in fermented fruit and veg including Aspergillus oryzae AO686, Saccharomyces cerevisiae SC069, Lactobacillus acidophilus LA107, Lactococcus lactis subsp. Lactis LL362, Lactobacillus plantarum subsp.plantarum LP168, Bifidobacterium animalis subsp.lactis BLA281, Bifidobacterium bifidum BB223, Bifidobacterium longum BL268, Pediococcus pentosaceus PP359, Pediococcus acidilactici PA305, Acetobacter aceti AAC270.We then add the following further 5 strains to the fermented fruit and veg including Bifidobacterium lactis BS01, Lactobacillus acidophilus LA02, Lactobacillus plantarum LP01, Lactobacillus rhamnosus GG, Bacillus Coagulans LMG 6326. We also include two prebiotics; Isomalto-oligosaccharide and Inulin.

At the point of manufacture, the amount of these strains is:
​
3 billion: Bacillus Coagulans LMG 6326

2.5 billion: Bifidobacterium lactis BS01

2.5 billion: Lactobacillus acidophilus LA02

2.5 billion: Lactobacillus plantarum LP01

2.5 billion:Lactobacillus rhamnosus GG

We don't have the count for the strains in the fermented food mix.