Medved natural ProbioSym 500 ml
Fermented botanical drink with live cultures · 35 strains of microorganisms · reishi · cordyceps · hericium · OPC from grape seeds
ProbioSym is a fermented botanical drink containing 35 naturally occurring microbial strains.
The fermentation process is slow, gentle and carried out in several stages over many weeks, supporting the quality and stability of the final product.
The plant extracts, mushrooms and microbial cultures are selected to complement each other within a carefully designed fermentation process.
The product is 100% natural, GMO‑free, lactose‑free, gluten‑free and vegan.
Key features
35 microbial strains — including Lactobacillus, Bifidobacterium, Bacillus subtilis, Saccharomyces and others.
Reishi, cordyceps, hericium — fermented botanical extract enriched with functional mushrooms and OPC from ground grape seeds.
Slow multi‑stage fermentation — carried out over many weeks, without vinegar.
100% natural & vegan — free from lactose, gluten, preservatives and synthetic flavours.
Recommended use
25 ml per day (maximum)
Up to 25 ml daily (approx. 2 tablespoons), taken before meals or between meals.
Can be consumed on its own or mixed into a cold drink.
For children or first‑time use, start with 10 ml daily.
? A 500 ml bottle lasts approx. 2–3 weeks
⚠️ Do not mix into hot drinks above 45 °C, as high temperatures may damage live cultures.
Ingredients
Fermented extract from plants and herbs (water, rice syrup, date syrup, Cordyceps, Hericium, Reishi Ling Zhi, ground grape seeds, probiotic cultures).
Microorganisms (35 strains)
Bacillus subtilis; Bifidobacterium adolescentis, Bif. animalis subsp. lactis, Bif. bifidum, Bif. breve, Bif. longum, Bif. infantis, Bif. lactis; Enterococcus faecium; Lactobacillus acidophilus, Lact. amylolyticus, Lact. amylovorus, Lact. bulgaricus, Lact. brevis, Lact. casei, Lact. crispatus, Lact. delbrueckii subsp. bulgaricus, Lact. delbrueckii subsp. lactis, Lact. farraginis, Lact. fermentum, Lact. gasseri, Lact. helveticus, Lact. jensenii, Lact. johnsonii, Lact. paracasei, Lact. parafarraginis, Lact. plantarum, Lact. reuteri, Lact. rhamnosus, Lact. salivarius, Lact. zeae; Lactococcus lactis, Lactococcus lactis subsp. lactis; Saccharomyces cerevisiae; Streptococcus thermophilus.
✓ GMO‑free · ✓ Lactose‑free · ✓ Gluten‑free · ✓ Vegan
Small particles, white flakes or sediment may naturally occur due to fermentation and do not affect product quality.
Nutritional information (per 100 ml)
Storage instructions
Before opening: store at room temperature.
After opening: keep in a cool, dry and dark place at +7 °C.
Consume within 5–6 weeks after opening.
Store the bottle upright and avoid drinking directly from the bottle.
After each use, gently squeeze the bottle to reduce oxygen inside.
A light fizz when opening is normal due to natural CO₂ formation.
Keep out of reach of young children.
About fermentation
Fermentation is a natural process in which microorganisms transform plant materials into new compounds.
Modern controlled fermentation focuses on stability, safety and consistency, often monitored using digital systems.
Why fermentation matters
Lower pH — creates an acidic environment that helps maintain product stability.
Transformation of plant compounds — microorganisms use enzymes that can modify polyphenols, flavonoids and phenolic acids into smaller, more accessible forms.
Taste & aroma — fermentation can soften bitterness and adjust the flavour profile of herbs.
Reduction of antinutrients — fermentation may reduce compounds that interfere with nutrient absorption.
