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Jogurt VIVO

Jogurt VIVO


Bacterial activity and effectiveness upon reaching the gastrointestinal tract depend on their viability. From the manufacturing process to bacteria reaching the intestinal tract, they must overcome the effect of various factors such as temperature and pressure during the manufacturing process and storage period, storage conditions, effect of gastric acid and bile during the digestive process.


To ensure optimum viability and effectiveness of bacteria,

the bacteria in Jogurt VIVO are protected by the Bio-support technology developed by Lallemand Inc.

for high quality bacteria strain selection and improving their stability.

1 capsule contains at least 2x10 CFU (colony forming units) of viable lactic acid bacteria:

Yogurt Culture Rosell-94 (Streptococcus thermophilus; lactobacillus delbrueckii subsp. bulgaricus)* 19,8 mg
Lactobacillus rhamnosus Rosell-1 1* 15,26 mg



  • In adults and children from the age of 12 years — 1 capsule twice daily with food.
  • In children from the age of 3 years — 1 capsule per day with food.


Refrigerated, in a temperature of + 2 °C to + 8 °C.