isolated 8 natural strains of probioticsThe probiotic association contains 8 wild all natural strains of 4 species lactic acid bacteria of Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis and Streptococcus thermophilus. The original strains of the probiotic association live in spring water.Isolation of probiotic strains from a natural water source raises the question of revision of the popular belief in the scientific community, that the probiotic lactic acid bacteria can be isolated only from dairy products, plants, animals and man. Capture of probiotic microorganisms from spring water happens for the first time in the world, so we can talk about a scientific discovery. That discovery gives a great advantage and sky-rocks Dadlorn to an indisputable leader in innovation in the production of probiotic products. We managed to yeast typically pasteurized milk from the sales network with spring water and to produce biomass. In re-yeasting of typically pasteurized milk from the sales network with that same biomass we produces yoghurt. This is a unique method for capturing of wild all natural probiotic microorganisms from spring water. The lactic acid microorganisms in the probiotic association live and develop in natural aquatic environment in the constantly changing climatic conditions in the wild. Our new wild probiotic microorganisms are registered under the Budapest Treaty on the International Recognition of deposit of microorganisms for the Purposes of the Patent Procedure in the Czech bank for microorganisms.
strain Lactobacillus delbrueckii subsp. bulgaricus DWT1, registered at CCM under Number 7992
strain Lactobacillus helveticus DWT2, registered at CCM under Number 7993
strain Lactobacilliclus delbrueckii subsp. lactis DWT3, registered at CCM under Number 7994
strain Streptococcus thermophillus DWT4 registered at CCM under Number 7992
strain Streptococcus thermophillus DWT5 registered at CCM under Number 7993
strain Streptococcus thermophillus DWT6 registered at CCM under Number 7994
strain Streptococcus thermophillus DWT7 registered at CCM under Number 7995
strain Streptococcus thermophillus DWT8 registered at CCM under Number 7996
The microorganisms in the probiotic association, isolated from spring water, are unique and differ from the probiotic microorganisms, found in the plants (grass, flowers, plants and algae) in and around the water. The new probiotic microorganisms, method of obtaining the products and the products are subject to patent protection of Daflorn, application number 111161/07.03.2012 in Bulgaria and application number 13557597 in Patent office in USA..Daflorn Ltd uses these all natural probiotic strains for the production of unique probiotic products. During the biotechnological production mode the lactic acid microorganisms are naturally enveloped with the amino acids, fatty acids, simple sugars, micro elements, minerals and vitamins of milk, obtained as a result of fermentation. During the biotechnological production as approaching the fermentation process as close as possible to the natural one, Daflorn managed to create the most ancient and at the same time the most modern generation all natural probiotics. Until now there are 4 known generations probiotics in the probiotic production:
1st Generation – non coated probiotics
2nd Generation – enteric-coated probiotics
3rd Generation – micro ecapsulated probiotics
4th Generation – dual coated probiotics – ph dependent release system , moisture, temperature and pressure protection
All of the above generations are scientifically manipulated by man.
X generation of Daflorn is the oldest and at the same time the most modern generation of all natural probiotics
Advantage of the new generation of Daflorn We put the nature in the science, in the biotechnology and during the biotechnological mode of production of Daflorn the probiotic microorganisms naturally “envelope” themselves with natural coat, consisting of lactic amino acids, fats, vitamins and minerals, which preserves them alive at a room temperature (20° -24° C) for years.Despite the high sensitivity of Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis and less of Streptococcus thermophilus to lyophilization (freeze drying at -45° C under vacuum for 48 hours) the probiotic microorganisms in the association survive during this way of freeze-drying and stay alive in the obtained dry probiotic products. The probiotic bacteria from the association survive after rehydration when they pass through the gastrointestinal tract. The study was conducted under extreme conditions – Ph 2.5 for 2 hours and after that at Ph 8 for 5 hours. The wild probiotic strains have excellent viability and can optimally colonize the intestines. Their maximum activity of probiotic bacteria manifests there and that ensures their high efficiency. Survival and stability of the probiotic bacteria from the association is due to the natural coat with which they are enveloped during the biotechnological process as well as to their natural water origin. In nature they have adapted to the changing climatic conditions and have acquired very high viability. That natural coat and the water origin of the probiotic microorganisms ensure them the stability and maximum bioavailability. In the probiotic association the strains of lactic acid microorganisms multiply and develop together which is a new step in science. Until now it was known that Lactobacillus bulgaricus develops only together with Streptococcus thermophilus. In the new X generation found by Daflorn the 8 strains of 4 types lactic acid microorganisms Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus helveticus and Streptococcus thermophilus live and multiply together. This enables the obtaining of products, extremely rich in live all natural probiotic microorganisms, and thus they are extremely valuable for healthful nutrition of man.Lactobacillus bulgaricus and Lactobacillus helveticus are probiotic microorganisms that carry out homo-fermentation. During that fermentation pure lactic acid is produces and bacteriocins (biologically active substances) are released. They have a beneficial effect on the human body. During reproduction Streptococcus thermophilus produces the enzyme alcohol dehydrogenase. That enzyme helps the faster breakdown of ethyl alcohol and recovery of the body after alcohol intake. The products containing the probiotic microorganisms from the association – Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis and Streptococcus thermophilus have a good antimicrobial activity against harmful (pathogenic) microorganisms. They have a moderate bactericidal effect – kill pathogenic strains of Staphylococcus aureus, which causes purulent inflammatory processes. Probiotic microorganisms exhibit a strong bacteriostatic effect – stop the growth of harmful strains of Escherichia coli, Salmonella, Shigella flexneri, Proteus mirabilis and Staphylococcus aureus, which cause severe disorders of the gastro-intestinal tract and other human organs – diarrhea, disbacteriosis and inflammations. The probiotic bacteria from the association increase human body resistance to harmful microorganisms, which determines their health effects. The probiotic products of Daflorn contain in 1 g over 1 ? 10? live cells of the all natural strains, isolated from spring water – Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus Lactis and Streptococcus thermophilus. Their amount is enough and it determines their health benefits. Main advantages of the probiotic association of Daflorn
Completely natural, isolated from spring water, unique probiotic strains
Maximal high survival and resistance during the production process
Maximal high survival and resistance during storage at a room temperature
Maximal high survival and resistance during passing through the gastrointestinal tract
Maximum beneficial effect against pathogens
Nutritional agents in the products The products of Daflorn contain not only probiotic microorganisms but also nutrients. During the biotechnological process with the help of probiotic microorganisms from the association milk proteins and casein break down to all 21 essential and non-essential amino acids – Cystine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Tyrosine, Valine, Alanine, Arginine, Aspartic Acid, Glumatic Acid, Glicine, Astidine, Histidine, Hydr. Proline, Proline, Serine, Lisinoalanine. Milk fats break down to polyunsaturated milk acids. During that process probiotic microorganisms and in particular Lactobacillus bulgaricus breaks down lactose. Lactic acid bacteria from the association break down the long chains of nutrients, contained in milk during fermentation to nutritional components ready for absorption. By taking these nutrients the human system does not use up energy and thus spares the organs. Amino acids The products contain not only the non-essential but also all essential amino acids that the human body cannot produce as thus they should be imported by food ready to be absorbed. The proportions of the essential and non-essential amino acids is from 1:2,2 to 1:2,4. The probiotic product with these parameters meets the recommended international requirements for a standard protein food product. Amino acids in the product are ready for absorption by the organism as building units of the cells and thus people do not overload the liver and pancreas to break down the proteins. Probiotic products contain the most important muscle building amino acids – Leucine and Arginine. In the products they are ready to be directly absorbed and to build muscle filaments. The products contain also Lysine, Methionine and Tryptophan in large amounts. These amino acids are essential and are of animal origin. They participate in the breakdown of the other proteins of plant and animal origin (phytoproteins, casein, whey protein). Without them the breakdown of the other types of proteins is incomplete, they cannot be absorbed by the system and cause putrefactive processes in the large intestine and intoxication of the body. The product also contains the so called „Cocktail of life“ – the amino acids Leucine, Isoleucine and Valine, which prolong life according to Italian scientific research from 2010. Fatty acids The probiotic products contain the main types saturated and unsaturated fatty acids. They contain an appropriate for the body amount of low molecular capric, caprylic, caprynic and lauric acids that have an expressed anti-atherosclerotic effect. They also contain the essential lipoic and linolenic acids which the body cannot produce alone and they must be imported from outside by food. The products contain the optimum and balanced amount of fatty acids with a carbon number from 6 to 12 and from them the human body produces steroids and sex hormones which are very important. The products of Daflorn do not contain cholesterol. The company also offers low fat and defatted products. Carbohydrates In the probiotic products of Daflorn carbohydrates are broken down biotechnologically to easy for absorption monosaccharides – glucose and galactose as during production some of them are partially caramelized and give a nice natural caramel taste to the product. They easily reach and are instantly absorbed by the brain and liver. During fermentation Lactobacillus bulgaricus breaks down lactose because it feeds on it. The products are low lactose to lactose-free and are suitable for people with lactose intolerance. The products do not contain gluten and are suitable for people with gluten intolerance. Vitamins and minerals The probiotic products contain also the basic minerals – calcium, potassium, phosphorus, iron, etc. They are components of milk in the form of soluble compounds as they are fully absorbed by the human body. Calcium has a structural role in the human body as it is an essential element in bones and teeth building. Phosphorus participates in calcium metabolism and plays a principal role in its absorption. Iron is an essential element necessary for the hemoglobin production. Lack of iron can lead to reduced hemoglobin in blood and hence anaemia and fatigue. The products also contain a number of milk vitamins which are of a great importance for the organism – Vit. ?, Vit. ?1, ?2, Carotene. Vit. ? (retinol) is necessary to the eye retina to improve vision in low-light and for colour vision. It contributes to formation of growth factor. Carotene is a precursor of Vit. ?, i.e Vit. A is generated from it. Vit. ?1 (Thiamine) stimulates production of energy from glucose. Lack of that vitamin leads to neurological dysfunctions. Vit. ?2 (Riboflavin) participates in oxidative reactions of the respiratory chain. The content of vit. D3 is essential because it is very important for the full absorption of calcium by the human body. Vitamin D3 is essential for people who live in northern areas and regions with less sunshine. The combination of micro elements, minerals and vitamins from group B and A, which are actively involved in many essential metabolic processes, leads to balancing the basic metabolic processes in the human body. The probiotic products of Daflorn are completely natural as they do not contain preservatives, colouring agents, synthetic and harmful substances and genetically manipulated microorganisms.
they do not contain gluten
they do not contain cholesterol
they are lactose-free to low-lactose
We add coffee, herbal extracts, oils, fibres, enzymes, honey to some of our probiotic products. The amino acids of the probiotics in these new products serve as a fast transport carriers as they catch the molecules of the added extracts and carry them quickly to the cells. Thus they potentiate the faster and full effect of the added coffee, herbal extracts and honey. By the unique combination of wild all natural probiotic microorganisms, nutrients, coffee, herbal extracts and honey the products of Daflorn endow body and mind with greater welfare.