Yogurt is traditionally made with ‘’transient’’ strains from dairy origin (usually 2 strains: L. bulgaricus and S. thermophilus) with low bacteria concentration and short shelf life (4-6 weeks). Moreover, Yogurt rarely contains bifidobacteria, which are essential when addressing lower bowel conditions. Additional microbiotics are often added to yoghurt. Common ones are Lactobacillus acidophilus, Lactobacillus casei, and Bifidus, all of which may help to maintain the balance of bacteria needed to boost the immune system and promote a healthy digestive tract.
 
On the other end, microbiotics (supplements) can contain a larger variety of strains, from human and dairy origin, covering both the small and large intestines and with high concentrations per dose far exceeding those found in Yogurt. Shelf life is also better as Probiotic Supplements will keep their full potency up to 24 months when kept in appropriate storage conditions.

 

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