Our Namesake
The strain we're
named after.
Lactobacillus reuteri (since reclassified as Limosilactobacillus reuteri) has a story of its own. It was distinguished by the German microbiologist Gerhard Reuter in the 1960s and recognised as its own species in 1980 — the name "reuteri" honours him. The first strain cultivated for human use was isolated in 1990 from the breast milk of a mother in the Peruvian Andes.
It is one of the few probiotic species understood to have co-evolved alongside humans. It occurs naturally in human breast milk, the human gut and the oral cavity, and has been part of our microbiome for tens of thousands of years. What distinguishes it mechanistically is the production of reuterin — a narrow-spectrum natural compound studied for selectively suppressing unwanted bacteria without disrupting the broader beneficial microbiome.
The Six Strains
Six strains.
One ecosystem.
We name every strain on the label and treat each as an active part of the ferment, not an afterthought. Each is selected for its documented role in gut health and its ability to survive fermentation and remain viable at the point of consumption. Together they form a complementary ecosystem — each strain occupying a distinct functional role.
Primary Culture
L. reuteri
The namesake strain. Among the most researched probiotics available. Produces reuterin — a natural antimicrobial compound — and is associated in research with the gut barrier and a balanced microbiome.
Resilience
L. paracasei
Highly resilient through fermentation and intestinal transit — a hardy lactic-acid strain associated in research with gut-barrier support, much of it strain-specific.
Colonisation
L. rhamnosus
Among the most clinically studied strains globally. Documented for strong colonisation characteristics and a role in gut microbiome stabilisation and immune response.
Foundation
L. acidophilus
A foundational strain for any multi-culture ferment. Produces lactic acid, drives pH stability, and supports a competitive gut environment that favours beneficial bacteria.
Versatility
L. plantarum
Exceptionally adaptive across fermentation conditions. Produces bacteriocins — natural compounds that help keep unwanted bacteria in check — and contributes to flavour and fermentation stability.
Deep Gut
B. longum
The sole Bifidobacterium in the blend. Operates primarily in the large intestine, where Lactobacillus strains are less active — extending the functional range of the blend through the full gut.
References
The research
behind the strains.
Per-strain sources. Strain descriptions are factual; health-adjacent statements are general probiotic research, hedged — not claims about this product. The strongest clinical evidence is typically strain-specific.
- L. reuteri — Current Updates on Limosilactobacillus reuteri (MDPI, 2025) mdpi.com; Limosilactobacillus reuteri in Health and Disease PMC8953724; breast-milk occurrence Tandfonline.
- L. paracasei — The Role of Lacticaseibacillus paracasei as a Probiotic in Health. microbiologyjournal.org.
- L. rhamnosus — Lacticaseibacillus rhamnosus (GG history, SpaCBA pili, transient-vs-resident nuance) overview; gut-microbiome & immunity study PMC10100958.
- L. acidophilus — taxonomy: Zheng et al. (2020) PubMed; ISAPP; acidophilin (bacteriocin) PubMed 11034296.
- L. plantarum — Comparative Genomics of Lactiplantibacillus plantarum PMC9159523; plantaricin gene clusters PMC8501086.
- B. longum — Role of Bifidobacterium in the Intestinal Tight Junction Barrier PMC10700415; B. longum subsp. infantis: champion colonizer of the infant gut Pediatric Research.
- Taxonomy — Zheng, J. et al. A taxonomic note on the genus Lactobacillus, Int. J. Syst. Evol. Microbiol. (2020).
