Vita Biosa


Your digestive health and overall well-being are our top priorities.

Our original artisan fermented drink Vita Biosa10+ is a broad-spectrum liquid probiotic for the whole family.

This tangy and invigorating beverage is lovingly hand-crafted by the brewmasters at Biosa Inc.  It provides 10 probiotic strains plus all the goodness that comes from the triple-fermentation of organic molasses and a unique herbal tea.

SKU: FE-VITBIO Category:

Vita Biosa is taken as a natural drink in quantities from a teaspoonful up to 100 ml per day. Usually 10 ml are recommended, once to three times daily. Ideally, Vita Biosa can be taken before or with a meal. Alternately, Vita Biosa can be taken in the morning on an empty stomach before hunger appears. Drink either undiluted or mixed in water or juice.

Vita Biosa is a living product, formed through natural processes. Vita Biosa is still “alive” when bottled and will, like wine, alter its flavour with increasing time and after the bottle has been opened. Vita Biosa can produce carbon dioxide, making an increased pressure in the bottle and a sparkling effect.

Vita Biosa is a uniquely formulated mixture of aromatic herbs and other plants, which are fermented by a combination of lactic acid cultures. During fermentation lactic acid is formed, which produces a low pH value of about 3.5. At one point in the process, the aromatic herbs, which cause the lactic acid bacteria to duplicate that much faster, are removed from the liquid, and the fermentation process continues. The low pH creates the proper environment for the coexistence of both anaerobe (not requiring oxygen) and aerobe (requiring oxygen) bacteria, and prevents the development of harmful bacteria in the finished product.

These beneficial microorganisms have been known for centuries from brewing, baking, and so on. The bacteria are selected based on the criterion of their providing the micro flora of the intestines with the best possible conditions. Vita Biosa contains a high number of antioxidants.

Storage and keeping qualities
Before opening it is recommended that Vita Biosa is stored in a dark place at a constant temperature. Bottle pressure can increase at temperatures above 18C. Vita Biosa can be stored for a period of at least 12 months after production (see best before date on bottle). After opening Vita Biosa needs to be stored in a dark and cool place below 8C otherwise white-yellow flakes may appear on the surface. They are not harmful and are easily removed. The storage period after opening is about 1 month. By rebottling Vita Biosa into smaller bottles the keeping period is lengthened. Sediment can form at the bottom of the bottle which can be gently shaken up before use.

What is Lactic Acid (Milk Acid)?
From Wikipedia, the free encyclopedia:
Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes…

Lactic acid in food
Lactic acid is primarily found in sour milk products, such as: koumiss, leban, yogurt, kefir and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid.

Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived by using bacteria such as Bacillus acidilacti, Lactobacillus delbueckii or Lactobacillus bulgaricus to ferment carbohydrates from nondairy sources such as cornstarch, potatoes and molasses.

Thus, although it is commonly known as “milk acid”, products claiming to be vegan do sometimes feature lactic acid as an ingredient.

Lactic acid may also be found in various processed foods, usually either as a pH adjusting ingredient, or as a preservative (either as antioxidant or for control of pathogenic micro-organisms). It may also be used as a fermentation booster in rye and sourdough breads.

What are lactic acid bacteria?
From Wikipedia, the free encyclopedia:
The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and lactic products produce lactic acid as the major metabolic endproduct of carbohydrate fermentation. This trait has historically linked LAB with food fermentations as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additi

Weight0.600 kg

500ml, 1L


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