Jarro-dophilus Eps

Lactcaseibacillus rhamnosus R0011 53.3% , Lactobacillus helveticus R0052 16.4% , Pediococcus acidilactici R1001 8.2% , Lactcaseibacillus casei R0215 5.1% , Bifidobacterium longum BB536 3.5% , Lactiplantibacillus plantarum R1012 2.5% , Bifidobacterium breve R0070 2.0% , Lactococcus lactis subsp 1.6% , lactis R1058 1.3% , potato starch 1.1% , E464 0.9% , E464 0.8% , E462 0.7% , E401 0.6% , medium chain triglycerides 0.5% , oleic acid 0.5% , E570 0.4% , E572 0.4% , E300 0.4%