Bifivit VIVO

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VIVO dry bacterial starter is a product consisting of live human body-friendly bacteria used to prepare various homemade fermented milk products, and also used as a probiotic.

These bacteria have a number of features:

they have probiotic properties that contribute to the restoration of the intestinal microflora and have a useful effect on the human health;
due to the ability to ferment the milk, they turn it into a useful fermented milk product;
they are antagonists of many pathogenic microorganisms, and as a result, they oppose to the development of many diseases.

Dry bacterial starter is a lyophilized microorganism, i.e. dried in a special way. With this method of processing the microorganisms are being immersed in the anabiosis, and may stay in such “hibernation” for a long time. Getting into the warm milk, the bacteria become active and begin the reproduction. As a result of their activity we get a “live” fermented milk product.

Each of the VIVO starters uses a combination of bacteria which have their own unique properties and characteristics. They are selected in such a way that different groups interact and complement each other. It is due to this symbiosis and carefully selected bacteria strains that the VIVO starters are distinguished by their unique useful properties, and the fermented milk products made on their basis have an excellent texture and great flavour.

How to apply?

1. To prepare the “live” fermented milk products. VIVO bacterial starters are used for the preparation of live homemade fermented milk products such as Yogurt, Kefir, Sour Cream, Cottage Cheese as well as a number of fermented milk products for special applications: (Bifivit (hyperlink to the product page) - as the first complementary foods for infants, Vitalact (hyperlink to the product page) - a complex of vitamins and minerals for children aged 1 year and older, Acidolact (hyperlink to the product page) to neutralize toxins, recover after antibiotic therapy and support the microflora (hyperlink to the product page), Symbilact (hyperlink to the product page) to restore the microflora and enhance the immunity, Streptosan (hyperlink to the product page) - a fermented milk food for the elderly persons). These products are characterized by a pleasing savour, high quality, guaranteed freshness, lack of various additives, and high content of live useful bacteria.

The fermented milk products made at home by using the pure starter cultures, as against to those bought in the store, contain the higher concentrations of lactic acid bacteria and bifidobacteria useful for humans, they have no sugar, stabilizers, thickeners, food additives, colouring and flavouring agents, etc. Even the best Yogurt sold in supermarkets and containing live cultures cannot be compared with homemade fermented milk products.

2. As probiotics. The products such as Symbilact, Yogurt, Bifivit, Acidolact have probiotic properties and contribute to the normalization of the intestinal microflora. They can be used both as a fermented milk product and in a pure form (without fermentation). You just need for this to dilute the vial contents with a water and drink. What are the probiotics? Probiotics are live microorganisms that have a positive effect on the human body, do not allow the pathogenic bacteria to multiply and improve the protective function of the intestine by strengthening the immune system. Fermented milk products containing probiotic bacteria are better to eat every day, because they strengthen the immune system and represent good disease prevention. Probiotics have the following properties:

Increase the efficiency of the immune system;
Produce substances preventing various infections;
Prevent harmful bacteria to be held to the intestinal wall and inhibit their development;
Stimulate the strengthening of the mucous layer in the intestine as a barrier against infections;
Inhibit the secretion or destroy toxins evolving by some bacteria harmful for the human body, produce vitamins B necessary for the metabolism of food, prevent anaemia occurring when B6 and B12 vitamins are in lack, as well as maintain the healthy skin and nervous system.

To make “live” fermented milk products at home it is necessary to use basic ingredients: VIVO starter (any product from the range of VIVO TM) and the milk.

The process can be of two types:

without any special equipment (making in a pot or any other heat-resistant bowl).
using a yogurt maker (a special device to make the fermented milk products at home) or multicooker.

To make the product you will need a pot or heat-resistant bowl:

Bacterial starter

1 vial of the bacterial starter VIVO

Milk (or cream to make the sour cream)

With the only vial you can ferment from 1 up to 3 liters of milk.

A pot for fermentation

A pot or another heat resistant bowl. All bowls to be in contact with the milk must be clean. It should be treated with boiling water. While making the fermentation in the pot you will need a large towel or blanket to maintain the temperature.

1. Preparation of the milk. The milk should be brought to the temperature 37-40°C.

*You can not put the starter in the milk warmer than +42 °С.

2. Adding the starter. In the vial with the bacterial starter it is necessary to pour in ½ vial of warm milk (not warmer than 40°С!), close tightly the vial with the cap and shake it to dissolve the bacterial starter. Then it is necessary to pour the content of the vial into the prepared milk and stir.

3. Fermentation. When fermenting in the pot it is necessary to maintain the warm temperature of the milk and starter mixture during the entire process (8 hours). To do this, the pot with the mixture should be carefully wrapped in a large towel or blanket and leave for 8 hours in a warm place without drafts. Alternatively, the oven may be used.

4. Check the product readiness. Check the product in 8 hours. If the product has become thick, it should be cool. Store in the refrigerator up to 3 days.

Optionally you can add fruits, nuts, honey, cereals or other useful additives to the final product just before eating.

*The advantages of cooking in a pot or another bowl:

- There is no need to purchase additional equipment (yoghurt maker).

*Sometimes it may take additional 1-3 hours for thickening. This happens, for example, if the milk has become cold during the fermentation. You should take measures for the next time to keep the milk warm.

To make the product in the Yoghurt maker or Multicooker you will need:

Bacterial starter. 1 vial of the VIVO bacterial starter

Milk (or cream to make the sour cream). 1-3 liters

Yoghurt maker.

Yogurt maker is a simple kitchen appliance to make homemade fermented milk products. The principle of operation for the yogurt maker is the following: it heats the mixture of the milk with the starter and maintains a constant temperature of the mixture, providing ideal conditions for the milk fermentation. If you use the yogurt maker you should strictly respect the manufacturer's instructions for its use.

All yogurt makers’ containers which will be in contact with the milk must be cleaned. They should be treated with boiling water.

1. Preparation of the milk. The milk should be brought to the temperature 30-39o C (according to the instructions for the yogurt maker).

*You can not put the starter in the milk warmer than +42 °С.

2. Adding the starter. In the vial with the bacterial starter it is necessary to pour ½ vial of the warm milk (not warmer than 42°С!), close tightly the vial with the cap and shake it to dissolve the bacterial starter. Then it is necessary to pour the content of the vial into the prepared milk and stir.

3. Fermentation. Pour the mixture of the milk and the starter in the containers of the yogurt maker or the multicooker. The yogurt maker or multicooker maintains the temperature of the milk during the whole fermentation process. You should be guided by the device manufacturer's instructions.

4. Check the product readiness. Check the product in 8 hours. If the product has become thick, it should be cool. Store the product in the refrigerator up to 3 days.

Optionally you can add fruit, nuts, honey, cereals or other useful additives to the final product just before eating.

*The advantages of cooking in the yogurt maker or multicooker:

- No need to control the maintenance of the temperature during the fermentation process, since the temperature regime is maintained automatically.

- The yogurt maker peculiarity is that all its containers are designed for 1 product portion (typically - 5 cups 200 ml each) and are covered with a separate cap, which enables easy storage and consumption.

The species of the microflora

Streptococcus thermophilus

Lactobacillus delbrueckii ssp. bulgaricus

Lactobacillus acidophilus

Bifidobacterium lactis

Lactococcus lactis ssp. cremoris

Lactococcus lactis ssp. lactis

Lactococcus lactis ssp. lactis var. diacetylactis

In one package - 2 bottles with yoghurt starter. 1 bottle = 1 - 4 L of yoghurt.

This culture is used for:

To strengthen the immune system
Microflora Restoring
For children

For adults and children from 6 months old

Bifivit is a starter for homemade fermented milk drink. Bifivit is the most popular and adored by children product. Used to feed children aged 6 months and older. It is with Bifivita that often begins the input of the fermented milk products in the child diet. The long-term and widespread use of Bifivita as medical and dietary product in the baby food showed its high efficacy in the treatment and prevention of various diseases, especially those affected gastrointestinal tract, staph infections, allergies, respiratory diseases, metabolic and immune disorders, and others. Bifivit restores healthy intestinal microflora, contributing to the health maintenance, improvement and recovery. Human friendly bacteria belonging to the Bifivita is being actively reproduced in the milk making a thick fermented milk drink with a pleasant mild flavour and delicate texture. Useful properties are based on the high content of useful microflora cells (bifidobacteria, lactobacilli, propionibacteria, lactococci) and their useful metabolites (polysaccharides, vitamins, fatty acids, enzymes, etc). The Bifivit includes bifidobacteria and lactobacilli bacteria of different types and strains.

Bifidobacteria

carry out physiological protection of the intestinal barrier against the penetration of germs and toxins into the body;
possess a high antagonistic activity against pathogenic and conditionally pathogenic microorganisms;
are involved in the utilization of food substrates and activation of membrane digestion through the development of organic fatty acids;
synthesize amino acids and proteins, vitamin K, pantothenic acid, vitamins B: B1 - thiamine, B2 - riboflavin, B3 - nicotinic acid, Bc - folic acid, B6 - pyridoxine;
facilitate the enhancement of processes of calcium, iron and vitamin D ions absorption through the intestinal wall;

Lactobacilli

during their life they enter into complex interaction with other microorganisms, resulting in suppressing putrid and pyogenic conditionally pathogenic microorganisms, primarily against proteus, as well as causative organisms of acute intestinal infections;
during normal metabolism, they are capable to form lactic acid, hydrogen peroxide, produce lysozyme, other substances with antibiotic activity: reuterin, plantaricin, lactocidine, lactolin;
in the stomach and small intestine the lactobacilli in cooperation with the host are the main microbiological link in the formation of colonization resistance. They possess a high antagonistic activity against pathogenic and conditionally pathogenic microorganisms;