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In 2001, the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) gave an official definition of enzymes that are “living microorganisms that, when they are ingested in sufficient quantity, exert positive effects on the health, beyond the traditional nutritional effects »The strains used for Human Specific Ferments are hairy, human origin and they have the property, unlike certain ferments with strains of animal origin, to cling to the intestinal wall (Cell Wall). Each bacteria strain has original properties such as maintaining and restoring the intestinal flora when taking antibiotics, eliminate the bacteria responsible for ulcers, produce antimicrobial substances and antibiotics, improve dental health by eliminating the oral flora bacteria responsible for caries, but also inhibit the growth of other pathogens and lower the pH of the intestines.