Probiotics are live microorganisms (bacteria or yeasts) that remain active in the gut in sufficient quantity after being ingested (through food, capsules, etc.) to produce a beneficial effect in humans.

L. pentosus LPG1 is a strain of lactic acid bacteria safe for use in food, as demonstrated by its inclusion in the QPS (Qualified Presumption of Safety) list as prepared by the European Food Safety Authority (EFSA) in its June 2020 update1. Several scientific studies and the fact that it is derived from plants demonstrate this. It is a strain of lactic acid bacteria from the biofilms of table olive fermentations, isolated by researchers at the Instituto de la Grasa (CSIC) after years of studies. This bacterium was selected from a collection of more than 600 isolates for its high technological and probiotic potential2, 3 and is under intellectual property protection by the Agencia Estatal Consejo Superior de Investigaciones Científicas (CSIC). If you want to learn more about the researchers who isolated and studied it, click on the following link: https://www.ig.csic.es/interacciones-bacterias-lacticas-levaduras-en-alimentos/.

L. pentosus is a plant-derived starter commonly used to produce table olives. Unlike many other probiotics that have been isolated from human gut microbiota (e.g. faeces of infants under 3 months of age), or from soil (Bacillus spores), L. pentosus is a natural ferment that, in addition to its high technological potential4, has also been shown to have significant probiotic properties. This strain’s uniqueness has been highlighted in various press items, such as EuropaPress, Forbes and La Vanguardia.