Akeso-1

Supplied as starter culture to make fermented milk.

Regulating Intestinal Microbial Balance

The "AKESO-1" supplement plays a crucial role in normalizing the microbial balance within the intestines. It efficiently accelerates the regeneration of anaerobic flora, including bifidobacteria and lactobacteria, while inhibiting the growth of potentially harmful microorganisms. Additionally, it enhances the activity of normal Escherichia coli, contributing to overall intestinal health.

Potent Antibacterial, Antibiotic, and Antimycotic Properties

Due to its fermentation process that leads to the production of lactic acid, lectoline, and lactocidine, "Akeso-1" exhibits formidable antibacterial activity. Experimental evidence supports its ability to suppress the growth of putrefactive and pus-producing microorganisms, such as Pseudomonas, E. coli, Kl. Pneumonia, Proteus Mirabilis, S. enteridis, S. gallinarum, S. Cholerae suis, S. Typhimurium, Shigella Serrata marcences, staphylococci, streptococci of L-form, and Candida albicans. Lactobacteria "Akeso-1" also prevents the permeability of pathogenic flora by establishing close contact with the intestinal mucous.

Immunomodulatory Function

Recent research has demonstrated that the "AKESO-1" drug stimulates the production of y- and a-interferon and enhances the activity of natural killer cells. In vitro experiments confirmed interferon production induced by "AKESO-1," showing its direct influence on blood and lymphatic cultures.

Stimulation of Vitamin and Lactic Acid Synthesis

Facilitation of Nutrient Absorption

"Akeso-1" facilitates the assimilation of essential nutrients such as calcium, phosphorus, vitamins, proteins, and carbohydrates.

Neutralization of Metabolic Toxins

The acido-lactic bacteria present in "Akeso-1" efficiently neutralize toxic metabolic by-products, including indole and skatole, rapidly eliminating them from the organism.

Antibiotic Resistance and Gastroenteric Adaptability

Acido-lactic bacteria exhibit resistance to antibiotics and other chemotherapeutic drugs, along with high adaptability within the gastroenteric tract.

Indications for Use:

• Recommended for infants aged 6 months and older in liquid form as a nutritional supplement.
• Beneficial in treating intestinal infections, dysbacteriosis, and post-antibiotic therapy.
• Useful for clearing the body of toxins, combating premature aging, and alleviating discomfort after prolonged stress.
• Normalizes intestinal function, addressing issues like constipation and diarrhea.
• Acts as an immune-stimulator in viral and somatic diseases.
• Effective in treating after-effects of radiation injuries, heavy metal poisoning, and industrial toxins.
• Suitable for Helicobacter pylori-associated pathologies, liver disorders, chronic pancreatitis, gastroesophageal reflux, allergies, gynecologic diseases, and prophylaxis of nipple cracks and omphalitis.

Side Effects:

No registered side effects during the administration of "AKESO-1" probiotic.

Contraindications:

There are no absolute contraindications. Individuals with bovine milk allergies should explore alternative animal or non-animal milk sources for fermenting yogurt with "Akeso-1." Many find that even with cows milk allergies they can consume ASKESO-1 fermented in cows milk without issue. This should be introduced carefully and slowly to see individual reaction.

AKESO-1 is not a traditional style yogurt, meaning its main focus is not for its taste but more for its health benefits.

• Akeso-1 is supplied as a powder to make at home.
• Not all starter cultures are created equal.
• Akeso-1 is a starter culture that is a clinically proven probiotic strain that will do what other probiotics can’t.
• Making yoghurt at home is so easy, economical and environmentally friendly.
• We recommend the use of full fat cow milk.

Live Freeze Dried Cultures

Clinically Proven Probiotic Strain

Easy to make at home with or without a Yogurt maker

Ready in 10 to 24 hours with full instructions provided

100% backed by scientific research

low sourness

Non-GMO

Ferment milk under 40oC

HOW TO MAKE

Making Akeso-1 at home is a relatively simple process that requires just a few ingredients and some patience.

Here's a basic method for homemade fermented milk Akeso-1:

Ingredients:

1 litre (1 Quart) of milk (full fat milk works best)

1 packet of Akeso-1 with live active cultures (as a starter)

Equipment:

Saucepan

Thermometer (optional)

Whisk (or spoon)

Insulated container or jar with a lid

Towels or blankets for insulation

Or

Yogurt maker

Instructions:

Heat the Milk:

Pour the milk into a saucepan and heat it slowly over medium heat. Use a thermometer to monitor the temperature.

Heat the milk until it reaches about 180°F (82°C). This helps denature the proteins in the milk, improving the texture. (if no thermometer bring to boil for 1 to 2 minutes).

or

Use full fat UHT cows milk no need boil UHT milk.

If using UHT this should be warmed up a little.

Cool the Milk (if boiling):

Allow the milk to cool down to around 104°F (40°C). You can speed up this process by placing the saucepan in a cold water bath.

Inoculate the Milk:

Add the yogurt starter to the cooled milk and whisk/mix thoroughly to ensure an even distribution of the starter culture.

Incubate the Yogurt:

Pour the milk mixture into your insulated container or jars.

Cover the container or jars with a lid.

Maintain Warmth:

Place the container or jars in a warm environment to allow the yogurt to incubate. This can be done in an oven with just the oven light on, a yogurt maker, or any other warm place.

The temperature should be maintained at around 80°F (30°C)

To 104°F (40°C), avoid warmer temperatures, cooler temperatures are ok but fermentation will take longer.

Wait for Fermentation:

Allow to ferment for 10 to 24 hours. The longer it ferments, the thicker and tangier it will become.

Check the consistency and taste after 10 hours to see if it suits your preference. It should be somewhat thick like a drinking yogurt.

If still runny allow longer fermentation time.

If allowed to ferment for too long the yoghurt will separate and taste and texture will change. This will still work but the taste will not be great.

Check for Set:

Once it has set and thickened, refrigerate it to stop the fermentation process.

*Hint* after 10 hours you should check to see if your fermented milk is thickening if it is, this may be time to stop your ferment. Longer fermentation time will give you a strong-tasting fermented milk that some people may want to avoid.

Refrigerate and consume:

After refrigeration, it is ready to be used. You can add sweeteners, fruits, or flavorings according to your taste, drink it straight or add it to your shake or smoothie.

Remember to save ¼ cup of your homemade fermented milk to use as a starter for your next batch. One packet of starter culture can make up to 6 litres (use ¼ cup from the first batch to inoculate the next, up to 5 times).

Homemade fermented milk can be a fun and rewarding process, and experimenting with different milk types and fermentation times can yield various textures and flavors.

How much to consume

Depending on age and condition,

• The optimal administration is on an empty stomach, between meals, or before sleep for maximum efficacy.
• Can be administered three times a day 20-30 minutes before meals, or just once depending on personal preference.
• Most people will consume 100ml daily.
• Some people will want to use 250ml daily. 
• Children can use a smaller dose if needed 20ml to 100ml daily.
• Some people will find it of great benefit to fast for 24 to 48 hours and consume 1000ml of Akeso-1 and water over this period before dropping back to 100ml daily of Akeso-1 and reintroducing food.