Make a difference to your health with LACTIS ‘Cultured’ Lactobacillus Extract


Entering a New Era of Gut Health

Most of us are educated in probiotics and prebiotics via TV and magazine advertising.  Information about gut bacteria has capatured the interest of anyone interested in wellbeing…..but wait there’s more. Introducing the next generation beyond Probiotics BIOGENIC LACTIS!

In recent decades, gut research has shifted emphasis from live bacteria to non-living fermented lactobacillus extracts; discovered to be a safer and more effective alternative; especially for those already dealing with a medical condition.  This is especially important for people with cancer who are having or who have previously had chemotherapy or radiation treatments.  LACTIS is a safer alternative rather than taking live bacteria supplements.


Now an old tried and true concept of gut health and wellbeing has been transformed into a 21st century product

The concept of functional fermented foods is not new; especially in Japan, the Home of LACTIS; but the advancement of fermentation technology has escalated our understanding of gut intelligence!

LACTIS  Beginnings in the 20th Century – The difference is in the History

In Kyoto in 1914: Influenced by the research of  1908 Nobel Prize winner Elie Metchnikoff a Russian zoologist best known for his pioneering research in immunology; Dr Kakutaro opened the first yogurt manufacturing factory and Lactobacillus research laboratory. His son, biologist Kazuyoshi Masagaki followed in his father’s footsteps

In 1925, Kazuyoshi pioneered the development of 4 Lactobacillus species that were co-cultured in milk and the origin of modern Lactic Acid Bacteria (LAB) beverages in Japan had begun.

Then 8 other strains beneficial to the host were discovered, and by 1945, 16 species were successfully co-cultured.

A significant turning point occurred around this time. The cultured medium was changed from milk (containing animal proteins) to soymilk (plant derivation) and the research shifted from live bacteria to non-living lactobacillus extracts.

After years dedication, a breakthrough occurred in 1982 in the success of developing a Lactic Acid Bacteria Extract formula with 16 strains of Lactobacillus fermented in soymilk, aged for one year and strengthened.

Only, the specific bioactive ingredients are extracted by a proprietary method that include:- bacteria body substances, flavonoids, amino acid derivatives and secretions (lactic acid, secretory peptides).

Researchers are paying more attention to Lactobacillus metabolites & Lactobacillus cellular extracts in many health-related fields.

In 2019 – A New Era in Biogenic Gut Health Revolution has Begun.

 Why use soymilk and how does Lactobacillus grow?

In the West, soymilk has received some bad press. However rather than consuming soymilk as a food – soymilk used as a substrate for lactobacillus to feed on, provides a very different outcome and substance!

 As with any process of fermentation – extraordinary alchemy occurs as one set of biological substances is transformed into another. The end product LACTIS, is a clear fluid with a similar taste to lemon juice. (pleasant tasting).

It has been our experience that patients who thought they were allergic to soy, were not allergic to LACTIS. (if in doubt because you have a medically diganosed  soy allergy – please take a sample of the product to your medical allergy specialist for testing). You may be able to take LACTIS


Soybean farm located in the foot of Mt. Fuji Japan. The quality of the soybeans are the lifeblood of the Lactic Acid Bacteria fermentation process used for LACTIS. The microbe community in the soil help the soybeans to grow and thrive. Agriculture chemicals & chemical fertilisers are not used and all the weeds are pulled by hand. No GMO. The production of soymilk is used as a cultured medium within a GMP certified manufacturing factory nearby.

Lactobacillus reproduces by eating sugar.

The sugar of milk is lactose which has two glucose molecules. The sugar of soy milk is an oligosaccharide which has 3 or 4 glucose molecules. These demonstrate variety of shapes. When the combination of 16 species of lactobacillus are cultured in soymilk, each species can eat their preferred shapes. Japanese technology has discovered that their method of production enhances the population into super high-density strains of Lactobacillus ferment.


Explore LACTIS now  and feel the difference!

Convenient 10 ml sachets – add to a glass of water for best effect.


Purchase 1 month supply for only $118.00 (30 sachets)







Proceeds support our cancer charity work – the Grace Gawler Institute for Cancer Survivorship & Research.