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Vegan
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Ferment for making kefir with bifidus.
The Genesis kefir ferment, containing bifidobacteria, has more probiotic properties than regular kefir. It does not contain yeast, as would likely happen with original kefir, composed only of bacteria, which later becomes contaminated with non-pathogenic fungi. Because it lacks yeast, it does not produce alcohol, so it can be consumed by children, pregnant women, and people with liver problems.
25 billion live lyophilized cells in each sachet. 100% pure bacteria, without preservatives, sugars, or additives. It can ferment up to 5 liters of milk or soy drink at once (or divided between five containers of one liter or less). Both coagulate perfectly. With successive reseeding, it allows the preparation of up to 30 glasses of kefir (in a yogurt maker), and more than 10 liters with a kitchen robot. It ferments other plant-based drinks, although with a liquid consistency. It is advised to reseed (pour the end of a bifidus kefir into new milk and ferment again) a maximum of 3 or 4 times, to preserve the purity of the bacteria.
Symbiotic combination of the following strains (extracted from natural sources, without genetic manipulation): Lactococcus lactis sp lactis Lactococcus lactis sp lactis biovar diacetylactis Lactococcus lactis sp cremoris Leuconostoc mesenteroides sp cremoris Lactobacillus kefyr Bifidobacterium bifidum Bifidobacterium infantis Bifidobacterium longum
Keep the sachet cold and use it all at once once opened, to prevent moisture from entering, activate the bacteria, and die due to lack of food, or contamination by pathogenic agents. If you want to save part of the sachet, fold it very well, press with a clip, and put it in a closed bag in the refrigerator, without waiting more than a week to use it all.
Refrigerated: 2 years between 0º and 10 ºC
Non-refrigerated: 1 year in a cool, dry place that does not exceed 20 ºC
Precautions: Contains traces of lactose. Does not contain yeast. Keep cold. Do not expose to sunlight. Keep out of reach of children.
Ferment for making kefir with bifidus.
The Genesis kefir ferment, containing bifidobacteria, has more probiotic properties than regular kefir. It does not contain yeast, as would likely happen with original kefir, composed only of bacteria, which later becomes contaminated with non-pathogenic fungi. Because it lacks yeast, it does not produce alcohol, so it can be consumed by children, pregnant women, and people with liver problems.
25 billion live lyophilized cells in each sachet. 100% pure bacteria, without preservatives, sugars, or additives. It can ferment up to 5 liters of milk or soy drink at once (or divided between five containers of one liter or less). Both coagulate perfectly. With successive reseeding, it allows the preparation of up to 30 glasses of kefir (in a yogurt maker), and more than 10 liters with a kitchen robot. It ferments other plant-based drinks, although with a liquid consistency. It is advised to reseed (pour the end of a bifidus kefir into new milk and ferment again) a maximum of 3 or 4 times, to preserve the purity of the bacteria.
Symbiotic combination of the following strains (extracted from natural sources, without genetic manipulation): Lactococcus lactis sp lactis Lactococcus lactis sp lactis biovar diacetylactis Lactococcus lactis sp cremoris Leuconostoc mesenteroides sp cremoris Lactobacillus kefyr Bifidobacterium bifidum Bifidobacterium infantis Bifidobacterium longum
Keep the sachet cold and use it all at once once opened, to prevent moisture from entering, activate the bacteria, and die due to lack of food, or contamination by pathogenic agents. If you want to save part of the sachet, fold it very well, press with a clip, and put it in a closed bag in the refrigerator, without waiting more than a week to use it all.
Refrigerated: 2 years between 0º and 10 ºC
Non-refrigerated: 1 year in a cool, dry place that does not exceed 20 ºC
Precautions: Contains traces of lactose. Does not contain yeast. Keep cold. Do not expose to sunlight. Keep out of reach of children.
