Actimel contains not just Lactobacillus bulgaricus and Streptococcus thermophilus (the bacteria that turns milk into yogurt), we also add our own unique bacteria, Lactobacillus paracasei ssp. Luckily, when our scientists discovered it they named it something a bit more catchy: L. casei Danone®.
L.casei Danone was selected from a wide collection of cultures and thanks to its association with the two other bacteria, the result was the delicious Actimel taste and texture we know today with 10 billion of live L. casei Danone per bottle. We also ensure that our products always maintain the same amount of cultures all along shelf life and when they reach the gut. Indeed, L.casei Danone is a strain able to overcome the acid barrier of the stomach, reaching the gut alive.