Probiotic supplements are mainly available into two main categories:
- Dried probiotics in the form of capsules, tablets and powders
- Liquid probiotics in the form of fermented drinks
Dry probiotics are available in many shapes and sizes, and they are produced by a freeze-drying process. Unfortunately, probiotics are delicate, living bacteria, and the process of freeze-drying is a harsh process that can cause them to die quickly.
Dry probiotics are made by adopting the segregation method in which, after identifying a particular bacteria, it is grown individually in the laboratory and then multiplied into billions of colony-forming units (CFU). Next, these live bacteria are freeze-dried and put into a capsule. This is an unorthodox method of growing bacteria where every strand is grown in isolation. These bacteria become more sensitive and less resilient; that is why freeze-dried probiotics must be created in billions of CFUs, because most of them cannot survive before reaching to the gut. These bacterial strands are grown in artificial laboratory conditions, which is why they so many don’t survive — they are simply not very robust, so they cannot adapt themselves and compete.
Liquid probiotics contain live bacteria with their source of nutrition. These liquids are generally fermented. As a liquid, a probiotic can exist in its most natural state, and fermentation is the natural way to grow bacteria for the body. For thousands of years, fermented food has always been the part of humans’ diet. Soya sauce, amazi (mass), sauerkraut, kefir and kombucha are all natural probiotics.
The liquid state is the most natural form for probiotics. Fermentation is a process in which a broad group of bacteria grows naturally in real-world conditions. Growing in a natural environment helps these bacteria survive in harsh environmental conditions, and co-growth promotes naturally grown, extremely resilient bacteria, maximizing their ability to adapt to real-world situations. They create a their own favorable environment in which to live. This entire process also enhances the shelf-life of probiotics, and it is possible to store them at room temperature without any tension.
Fermented probiotics and CFUs
Have you ever encountered someone asking about how many CFUs are present in yogurt, kefir or any other natural probiotic source?
Absolutely not! There is no need to count CFUs for natural probiotics or fermented liquid probiotic supplements. CFUs only matter when you ingest freeze-dried probiotics. This pure culture of bacteria needs to be served by the billions to survive and make it to where they are supposed to be going. On the other hand bacterial strains present in naturally fermented liquid probiotics are healthy and able to easily survive in harsh stomach conditions, and which why there is no need to think about bacterial CFUs for liquid probiotics.
Probioform is a living liquid — not a freeze-dried probiotic. It is produced by the process of cascade fermentation (the process takes place in various steps) that gives it its long shelf life and balance. Due to its controlled pH, sugar, and strict temperature control during the brewing process, it becomes very stable, and the shelf life of Probioform is greater than two years once bottled, even when kept in room temperature.
Since nothing is removed from the product, the natural ecosystem of the bacteria is still left in Probioform and this includes naturally occuring:
- Organic acids
- B vitamins
- Vitamin K