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More than probiotics

VITAGUT contains

8 different strains of lactic acid bacteria cultures, which have been chosen specifically for their properties and

health-improving capabilities.
In following, the strains are described.

Lactobacillus Acidophilus

Through thousands of years Lactobacillus Acidophilus have evolved in close interaction with the human gut, where it effectively promotes the immune system. It is one of the lactic acid bacteria we've known the longest in research and industry since it was isolated around the year 1900.


L. Acidophilus primarily produces lactic acid. It lives of different types of sugar, and only thrives in an anaerobic (oxygen free) environment. The rod-shaped bacteria are linked together in pairs or in short chains. The optimal temperature for L. Acidophilus is 37 degrees Celsius, which makes the human organism the ideal host. It is one of the most common microorganisms in the small intestine and the mouth. It is popular in industrial production of dairy products.

L. Acidophilus is a probiotic microorganism. This means that it has thoroughly documented health-promoting abilities. For instance, it produces vitamin K and substances, which are toxic to pathogens.

Bifidobacterium Lactis

is the most present bacterial species in the microbiome in the human colon. It can be found in the intestine of all mammals, where it is the foundation for the absorption of nutrients and protects the body from intruding bacteria.


The individual bacteria are shaped as small rods that are sometimes branched and they usually only live under anaerobic conditions. It is mostly found naturally in the mouth, rectum and the vagina in humans. It converts simple carbohydrates into acetic acid, lactic acid, vitamin B and substances that are toxic to harmful bacteria. Bifidobacterium Lactis is commonly used in the production of fermented milk products such as yogurt and kefir.

Bifidobacterium Lactis is a probiotic microorganism, which is regarded as essential in the maintenance of a healthy intestinal function and digestion.

It acidifies the environment in the intestine, which complicates the living conditions of pathogenic bacteria, and furthermore it produces substances, which are toxic to pathogenic microorganisms.

Furthermore, assists in the degrading of undigested proteins, when it reaches the colon. Putrefaction bacteria are hereby prevented in degrading the protein to harmful substances.

Bifidobacterium Longum

is one of the most dominant microbial residents of the colonic microbiota, where it is the foundation for the absorption of nutrients and protects the body from intruding bacteria.


Bifidobacterium Longum is gram positive, non-spore forming, anaerobic, and pleomorphic bacilli. They have various shapes, including short, curved rods, club-shaped rods and bifurcated Y-shaped rods.

They convert simple carbohydrates into lactic acid, and oligosaccharides to carbon and energy. Bifidobacterium Longum is used in the production of fermented milk products such as yogurt and kefir.

B. longum has anti-inflammatory properties that protect the cells lining the mucous membranes from toxins and help immune cells to mature so they can function properly. B. Longum is also present in breast milk, and is one of the first microbes to colonize the infant gut.

Lactobacillus Casei

is a probiotic microorganism, which prevents the growth of putrefaction bacteria in the small intestine, and it is primarily used in the production of fermented dairy products.


L. Casei is a rod-shaped bacterium that forms long chains. Like the other lactic acid bacteria, it feeds on carbohydrates, preferably glucose and fructose. However, unlike many of the other lactic acid bacteria, L. Casei only produce lactic acid. It is found naturally in the human oral cavity and intestine. It thrives in both aerobic and anaerobic environments, and is therefore found everywhere in nature. It thrives at temperatures between 30 and 40 degrees, making the intestine an ideal environment.

There are significant beneficial effects by increasing the consumption of L. Casei. The bacterium has an overall beneficial effect on digestion.

Streptococcus Thermophilus

is one of the microorganisms, which are most commonly used in the food industry. It is usually used in the production of yogurt and cheese with low fat content. It is a fairly robust bacterium to work with and gives a good taste in fermented milk products.


The bacteria are shaped like oblong balls and are linked in pairs or in long chains. The name streptococcus simply means "chains of round berries". They thrive in both aerobic and anaerobic environments and at temperatures ranging from 20 to 50 degrees, which makes it more heat-resistant than most other species of lactic acid bacteria. It feeds of sugars such as glucose, fructose and lactose and produces large amounts of lactic acid, which inhibit the growth of pathogenic bacteria. A study by the American Society for Microbiology in 2002 showed that when people with lactose intolerance have S. Thermophilus in the microbiome, they experience far fewer symptoms when they eat dairy products.

Despite the name, S. Thermophilus does not have much in common with the streptococcal bacteria, which is known from infections. It produces lactic acid and toxins that attack the harmful bacteria.

Lactococcus Lactis

thrives in both aerobic and anaerobic conditions and can be found on plants, animals and humans. It is inactive, when in aerobic conditions, but is activated, when it enters the intestine, where it converts carbohydrate to lactic acid.


L. Lactis is used for the production of fermented products, e.g. beer and wine, but is particularly popular in cheese production. It can feed on a variety of different sugars.

L. Lactis is particularly interesting in the development of new types of vaccines because of its ability to communicate with the immune system through the mucosa.

L. Lactis produces nisin, which cannot be produced artificially, and which suppresses pathogenic bacteria.

Lactobacillus Rhamnosus

was originally regarded as a sub-species of L. casei, but research later found it to be a separate species, and as of 1989 its taxonomic name changed from L. casei subsp. Rhamnosus to L. Rhamnosus.


L. Rhamnosus is used in yogurt and dairy products such as fermented and un-pasteurized milk and semi-hard cheese.

Lactobacillus Salivarius

is a probiotic bacterium, which plays an important role in human health. L. Salivarius is found in the mouth and the gastrointestinal tract.


L.Salivarius is a Gram-positive, non-spore forming, homofermentative rod and is a common inhabitant of the human intestinal tract and urogenital surfaces. Strains of this species are today widely used in probiotic formulations, both for human and animal application. 

Organic acids

Organic acids - Natural protection

Organic acids play a significant role in the body. The beneficial bacteria in the intestine produce a range of organic acids as part of their way of competing for space. The acidic environment inhibits pathogenic bacteria from thriving, while it provides optimal conditions for beneficial bacteria, such as lactic acid bacteria.

Pathogenic bacteria are usually putrefaction bacteria. In contrast to beneficial bacteria, they thrive in an alkaline environment. Putrefaction bacteria produce substances, for instance ammonia, which neutralizes acid and lessen the acidity. Ammonia is toxic to the body and in high concentrations it affects the central nerves system.

A large consumption of antacid medicine can disrupt the acid/alkaline balance, and antibiotic treatments can kill the intestinal lactic acid bacteria to an extent, where not enough acid is produced. Both of these scenarios enable fungi and pathogenic bacteria to take control.

Fatty acids and intestinal health


Organic acids are part of the group of nutrients, which are called short-chained fatty acids. Approximately 2-10 % of the body´s energy needs are covered by fatty acids. The main part of them come from the diet, and a large part of these are formed by the beneficial bacteria by degrading the indigestible dietary fibers to acids, such as lactic acid, acetic acid, butyric acid, propionic acid and succinic acid. The intestines depend on these acids to maintain a healthy environment. The colonic mucosa is solely nurtured by butyric acid, and acetic acid stimulates the blood flow and bowel movement, which ensures the foods flow through the system. Propionic acid helps the liver to produce energy, and lactic acid is used as a signal substance in the microbiome´s cooperation with the immune system.

In VITAGUT the microorganisms live in a solution of organic acids. In that way the acids benefit the system even before the microorganisms adhere to the intestinal wall.

VITAGUT contains lactic acid and acetic acid, which are so-called carboxylic acids.

Carboxylic acids are organic connection, which contains a carboxylic group (CO2H). The normal chemical formula of a carboxylic acid is R-CO2H, where R refers to the rest of the molecule. Carboxylic acids are found everywhere and include amino acid lactic acid, acetic acid, propionic acid and butyric acid.

Lactic acid

Lactic acid is a carboxylic acid with the chemical name C3H6O3. Lactic acid is primarily known, because a long range of organisms form it under anaerobe (oxygen free) conditions by a conversion of glucose. 

Lactic acid has many beneficial effects, partially as an anti-microbial and –fungal substance, but also as energy supply for muscle cells, heart and brain.

Lactic acid is primarily known from dairy products, where it is produced by members of the bacterial families Lactobacillus or Bifido, though it is possible to produce it from a fermentation of lactose.

Lactic acid is also formed by the muscles´ in the production of lactate under anaerobe conditions, as it occurs in a sudden energy release in which the body can not manage to record a quantity of oxygen that can match the increased oxygen demand.

Lactic acid is also used as a pH-stabilizer or as a preservative, because the acid has properties, which make it an antioxidant, or for the control of pathogenic microorganisms. Lactic acid can also be used as fermentation amplifier in rye and sourdough bread.

The purpose of an intake of lactic acid is that it stabilizes the pH-value and that it is used as a signal substance in the microbiome´s cooperation with the immune system.

Acetic acid

Acetic acid has the chemical name CH3COOH, and it is known as the ingredient in vinegar, which gives it its acidic taste and sharp odor. It is, however, also used because of its preservative abilities, as it creates an acidic environment, which suppresses pathogenic microorganisms.

Acetic acid is used in production of everything from soda bottles to glue, and also as a descaling agent. In food production, acetic acid is used as an acidifier under the additive code E260.

The purpose of an intake of acetic acid is that it stabilizes the pH-value and that it stimulates the blood flow and bowel movements, which ensures the foods flow through the system.


Herbs in VITAGUT


In modern plant medicine either the whole plant or parts of it are used, depending on where the active substances are. The substances are extracted with water, oil, alcohol or glycerine. In VITAGUT water is used to extract the phyto-active substances from the plants to provide the product with the desired effect. For instance, bitter substances, oils, alkaloids, anti-oxidants, sugars, acids, mucilage, plant hormones, vitamins, minerals, trace elements and many more. VITAGUT is produced by letting lactic acid bacteria ferment 19 different herbs, all of which are known and used for their beneficial effect on the digestion. Combining the beneficial effects of the microorganisms with the herbs is advantageous in many ways. The fermentation conserves the substances from the herbs, and by containing the bacterias in an extract of the herbs, also their metabolism is affected by the beneficial effect of the herbs. Studies show that the herbs and the bacterias have a synergetic effect on each other, and their individual effect is amplified.


Anise (Pimpinella anisum)

is native to the eastern Mediterranean countries, Europe, Russia, Asia, Africa, North- and South America, and is used both as a spice, but also medicinally, particularly to counteract indigestion. The fruits are rich with essential oils, which contain admonished alcohols, and the seeds have a tasty flavor of licorice. Russians have for generations boiled the seeds in milk and honey as a remedy for insomnia. The oil is expectorant because it contains substances that increase the activity of the cilia in the airway. In countries around the Mediterranean the seeds are still used, and the antibacterial effect makes them beneficial for improving oral hygiene.


Basil (Ocimum basilicum)

grows naturally in south Europe, Russia, North- and South America, Asia and Africa. It is widely used for its flavor, but also as a medicinal herb because of its digestion and expectorant properties. The stimulating substances are essential oils with a high content of flavonoids.

Fenugreek (Trigonella foenum-graecum)

is one of the oldest known medicinal plant, and it has been used and originates from North Africa, the Middle East, Caucasus, Central Asia and Central- and South East Europa. It is used as both ingredient and as a natural medicine. The stimulating substances are essential oils, steroidal saponins, polysaccharides (galactomannan, mannose, and xylose), tryptophan, lysine, 4-hydroxyisoleucine, coumarins, flavones, sterols, lecithin and choline.


Dill (Anethum graveolens)

originates from the Orient, Caucasus, the Mediterranean countries and USA. Dill has a high content of essential oils, carvone, limonene and dillapiol.


Juniper (Juniperus communis)

is a common plant that contains pinene, terpene, flavonoids and bi-flavonoids. It grows wild in Europe, Asia, North America and North Africa. It is antimicrobial, digestive stimulant and an effective diuretic.


Fennel (Foeniculum vulgare)

Today, fennel is primarily used as a vegetable, but traditionally it has been a widely used medicinal plant in the Mediterranean countries. Fennel contains flavonoids, which are an effective expectorant; it strengthens the digestion, and has an antimicrobial and fungicidal effect.

Elder (Sambucus nigra)

grows all over Europe, the Balkan, Russia and Asia Minor, and all parts of the plant, root, leaves, berries and flowers are used. Elder has a high content of Vitamin C, flavonoids, essential oils, fatty acids and sterols, and has been part of natural medicine in Scandinavia for hundreds of years.


Ginger (Zingiber officinale)

is a plant, which grows naturally in South East Asia, but is also grown in other tropical areas. It has been subject to more scientific studies than any other plant. Ginger contains essential oils, gingerole and zingerone.


Angelica (Angelica archangelica)

only grows in Northern Europe and has not been known anywhere else. Traditionally it has been an important food source and medicinal plant of the Sami in the north and Greenlandic Inuit. The active substances in angelica are essential oil, furanocoumarins, xanthotoxin, angelicin, tannins, coumarins and flavonoids.


Chervil (Anthriscus cerefolium)

grows wildly in the Middle East, Caucasus, Central-Asia and East- and Southern Europe, and has usually been used as a spice and flavor enhancer. Its flavor is similar to that of anise and fennel, and it has many of the same properties. The active substances are essential oil, apiin and glycosides.


Licorice root (Glycyrrhiza glabra)

grows primarily in the Mediterranean countries, the Balkan, Russia, Caucasus, Turkey, the Middle East, China and Mongolia, and as the name implies, the root is used. Licorice root has long line of uses. Licorice root is mentioned through the entity of the history of herbal medicine. The active substances glycyrrhizin and glycyrrhetinic acid from the root have shown promising results.


Oregano (Origanum vulgare)

originates in Greece. Most people associate oregano with pizza, but the plant has been used as medicine and contains the active substances carvacrol, thymol and tannins.


Peppermint (Mentha piperita)

grows in Europe, Russia, North- and South America, North Africa, Pakistan and India. Peppermint is the most widely used of the various mints. It is used as flavoring in vast array of products. Not least in the form of menthol.

There are more than 20 different species of mint, and most have been used since antiquity. Peppermint contains active substances such as Menthol, rosmarinic acid, flavonoids, tannins, phenolic acids, triterpenes, carotenoids and choline.


Parsley (Petroselium crispum)

is a treasured herb, which grows in Europe, the Balkan, Russia, India and North America. It has a high content of minerals, apioles, myristicin, flavonoids, furanocoumarins, iron, calcium, silicon, potassium, vitamin A, C and E, folic acid and polysaccharides. Parsley is a versatile herb, both as a flavor enhancer and as a natural medicine.


Roman chamomile (Matricaria recutita)

chamomile is bitterer than regular chamomile. As the name implies, it originates from Central-and Western Europe, but also grows in USA and Argentina. Chamomile is usually used as flavor and is particularly treasured in tea.

The stimulating ingredients of camomile are sesquiterpene lactone and polyacetylenes flavonoids, phenolic acids, polysaccharides (galactose, arabinose, xylose), and choline.


Rosemary (Rosmarinus officinalis)

grows in the Mediterranean countries, on the Crimean Peninsula, Caucasus and Mexico. It is valued for its flavor, but also for its medicinal properties. It contains trichoroethylene terpinenes, tannins, flavonoids, rosmarinicin, phenolic acids and a variety of antioxidants.


Sage (Salvia officinalis)

originates from the Mediterranean countries, Central Europe and North America. It was spread throughout Europe by the Romans and later by the monks and its name simply means “to cure”. Sage contains trichoroethylene terpinenes, tannins, thujone and flavonoids, and research has shown that the active substance thujone in the oil from the plant has a powerful anti-inflammatory, antiseptic and digestive effect.


Large nettle (Urtica dioica)

can be found all over Europe, Asia and in North America. The large nettle has since the middle Ages had a long line of usages in Europe. It was woven to fine yet durable fabric, used as food ingredient, but also used for the medicinal properties.

Large nettle contains flavonoids (kaempferol), silicates, histamine, serotonin, potassium, silicon, free amino acids, chlorophyll and acetylcholine.


Thyme (Thymus vulgaris)

grows in Central- and Southern Europe, the Balkan, Caucasus, Eastern Africa, Pakistan, India and North America. Thyme has a round and aromatic flavor, but is also known for its anti-inflammatory, anti-bacterial and expectorant properties. Thyme contains thymol, borneol, carvacrol, terpenoids, flavonoids, saponins, antioxidants and carbonic acid.