DR. OHHIRA'S, PROBIOTICS, PROFESSIONAL FORMULA, 60 CAPSULES

Dr. Ohhira's, Probiotics, Professional Formula, 60 Capsules

Essential Formulas
Dietary Supplement
Certified Vegetarian
AVA American Vegetarian Association
100% Vegetarian
Non-GMO
Chemical Free
Dairy Free
Gluten Free
Unique 5-Year Fermentation Process

Dr. Ohhira's Probiotics Professional Formula uses a unique 5 year, long-term fermentation process to produce a superior biogenically-active probiotic supplement. This rich food matrix is fermented together with 12 strains of Lactic Acid Bacteria resulting in a dense product of probiotics, naturally occurring prebiotics, bacterial enzymes, organic acids, and bacteriocins, which promotes a healthy GI tract and improves gut health. Developed by award-wining microbiologist Iichiroh Ohhira, Ph.D., and esteemed research scientists from Okayama University, this formula combines ancient Japanese fermentation techniques with modern technology.

Dr. Ohhira's Probiotics Professional Formula differs from the Original Formula by being naturally fermented for an additional 2 years in an anarobic environment to increase its robust biogenic medium, further supporting gut health and colonic pH.

Suggested Use
Take one capsule twice daily or without food or as directed by your healthcare practitioner.

Refrigeration not required

Other Ingredients
Mountain spring water, safflower oil, vegetarian softgel capsule (roasted non-GMO starch, glycerin, food-grade carrageenan from red seaweed, and class 1 natural caramel color), calcium carbonate, glycerin ester, vitamin E, beeswax, and lecithin.

Does not contain milk, egg, fish, tree nuts, wheat (gluten), peanut or soy allergens.

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Supplement Facts
Serving Size: 1 Capsule
Amount Per Serving % Daily Value
Proprietary Fermented Food Concentrate‡
including:

Prebiotics:
Fruits: Prunes (prunus domestica), Goji berries (lycium chinensis) , Figs (ficus carica), Blueberries (vaccinium spp.), Red Bayberries (myrica rubra), Yuzu fruit (citrus junos), Vegetables (leaves): Japanese mugwort (artemisia princeps), Komatsuna (brassica rapa var. pervirdis), Mushrooms (fruit bodies): Shiitake (lentinula edodes), Agaricus (A. blazei), Maitake (grifola frondosa) seaweed (leaves & stalks): Hijiki (hizikia fusiforme), Wakame (undaria pinnatifida), Kombu kelp (laminaria japonica)
Probiotics:
Lactic Acid Bacteria (used in fermentation): Bifodobacteria (B. breve ss. breve M-16v, B. infantis ss. infantis M-63, b. longum bb536), enterococcus faecalis TH10, lactobacilli (L. acidophilus ATCC SD5212, L. brevis NBCR 3345. L. bulgaricus NBRC 13953, L. casei TO-A , L. fermentum NBCR 3701, L. helveticus ss. jugurti BBRC 3809, L plantarum TO-A) and streptococcus thermophilus NBRC 13957.
Postbiotics (nutrients developed in fermentation process)
Including: Short-chain fatty acids and other organic acids (such as acetic, citric, fulvicm, humic, and phenyllactic acids), oligosaccharides, polyphenols, melanoidin (anti-oxidant), and trace amounts of chelated minerals, vitamins and amino acids

420 mg **
** Daily Value not established.
‡Proprietary formula studied and developed by BioBank Co., Ltd.