PB Restore food supplement dōTERRA | 30 capsules

This bacterium owes its name to its original habitat, the surface of plants, which is where it has always been isolated from fermented vegetables, sauerkraut and brined olives. The code 14D denotes one precise strain, lodged in a culture collection, not the species as a whole. Two strains of one species are not interchangeable.

Bifidobacteria take their name from their Y shape, visible under the microscope. The lactis subspecies was first isolated from fermented dairy products. It tolerates oxygen far better than its cousins, which makes it simpler to produce and to keep in capsule form.

Long regarded as a variety of Lactobacillus casei, this species was only recognised as distinct in 1989. It occurs naturally in aged cheeses. The code SP1 identifies a lodged strain, described and kept in a reference collection.

Paracasei means literally close to casei, the species with which it was long confused. The prefix IMC refers to the collection of the University of Camerino, in Italy, where this strain is lodged. It is found naturally in hard cheeses.

The same species as the previous one, a different strain. NTU refers to National Taiwan University, where it was isolated from a fermented milk and then studied. It is a good illustration of what a strain code covers: an origin, a deposit, a genetic identity of its own.

Lodged in the same Italian collection as IMC502, this strain is nearly always paired with it in formulas, the two having been selected together. Rhamnosus comes from rhamnose, a sugar it is able to consume, a trait used to identify it in the laboratory.