Probiotics History | ProLact

ProLact Probiotics

ProLact probiotic functional foods were originally created for the international space program Intercosmos. They were used as food for astronauts, during training and on space missions. They were subsequently used during military and research missions in remote parts of the world.

Probiotic functional foods were clinically and experimentally tested at the Military Medical Academy, Czech Military Medical Service, Bulgarian Academy of Sciences, and many other scientific and health organisations throughout the world.

The century-old traditions in the production of dairy products in Bulgaria had been described by the father of the probiotics – the Nobel prize winner - Ilya Mechnikov and so many researches that were done by many Bulgarian scientists allowed in the last 30-40 years about the production of original Bulgarian probiotic lactic acid low-lactose products included in the ProLact series.

Astronaut space food

Probiotics Bacteria

ProLact probiotics contain optimal quantity of certain kinds of lactic acid producing bacteria which are special strains selections of Lactobacillus Bulgaricus, Lactobacillus Rhamnosus, Lacobacillus Reuteri and Streptococcus Thermophilus. The gentle technological regime of production by lyophilization stimulate the maximal conservation of the main qualitative components of the initial product which is cow’s or goat’s milk and the vitality of the lactic acid bacteria for years on end. The biochemical effects of the latent cells (cellular walls, cell’s content) that have lost their vitality during the biotechnological process are also still preserved. There is a clear overconcentration of tens and hundreds of times the useful effect of the initial components or their close primary lactic acid products – the different types of yogurt. The products obtained by biotechnological means unite the beneficial effects of both the live and latent Lactobacillus Bulgaricus cells and the produced lactic proteins decomposed during the lactic fermentation to amino acids, oligo- and dipeptides, lactic fats are degraded to polyunsaturated fatty acids and carbohydrates decomposed over the biotechnological process and by means of caramelization to glucose, galactose and fructose. At an initial research it was also established that part of the brown-caramelized sugars in the biotechnological regime bind with the amino acids produced from the degradation of the proteins in new no-entirely-studied compounds. The produced caramelized sugars and the rest of the products in the organism play the rope of prebiotics, additionally assuring the beneficial for the growth of essential lactic acid producing organisms, producing a symbiotic effect. All ProLact products are shelf stable at room temperatures because of its unique symbiotic criteria – natural micro encapsulation used during the production process.

The minerals that are found in the lactic products have a great role too – Potassium, Calcium, Phosphorus, Magnesium, Iron etc. plus the lactic vitamins - A, B, D, C and so on. This makes these products unique so that they have no analog in the established practice.

At the same time, researches show that different herbal extracts, oils and premixes are added to the low-lactose dry dairy products of ProLact, which add great benefits to the product and make it more useful when it is mixed than being used alone. It is well known that proteins are the active transport carriers of different biological substances in the organism as it constitutes the receptors of them. When taken and absorbed simultaneously, the individual effects of the initial add ones are hugely increased. There is a clear synergistic effect when mixing the probiotics with these ingredients.

ProLact has developed expertise and is focues in the following areas:

  • R&D of probiotics
  • Quality Ingredients
  • Superior and efficient technology
  • Strong and provable effects of the products

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