Product Description


Papaya 35 Multiply Plus. Paw Paw Fruit & Leaf Probiotic. 500ml.

Retail Price: $34.00

Probiotics Australia's manufacturing facility has been manufacturing fermented products since 1992. During this time they have made significant advancements in their fermentation technology and processes.

The main fermentation ingredient in 95% of their products is Papaya leaf and fruit also known as Paw Paw. During the fermentation process, the cell structure of the papaya changes due to molecular changes caused by the fermentation of the papaya, these changed molecules is what is known as bio-actives, and are incredibly beneficial and potent compounds.

Probiotics Australia's fermented papaya products, sometimes referred to as Multiply Plus are all natural, sugar free probiotics. The papaya used is from Organic Certified origin and is slow dried to preserve the nutrients and enzymes within the leaves and fruit.

For several centuries, fermented products derived from plant or animal materials have been an acceptable and essential part of the diet in most parts of the world. Health benefits have also often been associated with them. Probiotics can be defined as fermented food containing specific live microorganisms or a live microbial food or feed supplement, which beneficially effects the human or the host animal by improving its intestinal microbial balance.

Nearly all probiotics currently on the market contain Lactobacilli, Enterococci and Bifidobacteria. In contrast to Japan, where freeze-dried microorganisms are consumed by a substantial part of the human population, in Europe, probiotic action towards humans is only claimed for certain fermented dairy products (e.g. yoghurts). Those species that have been extensively studied so far, with several experimental trials on man, are the two yoghurt bacteria, Streptococcus thermophilusand Lactobacillus bulgaricu. L. caseiand Bifidobacteria. L. acidophilus have also received important scientific interest, however, only a few human studies have been carried out.

From a technological point of view, a good probiotic;

  • Should be stable and viable for long periods under storage.
  • Should be able to survive the low pH levels of the stomach.
  • Should be able to colonise the epithelium of the gastro-intestinal tract of the host.
  • Should not be pathogenic.
  • Should be capable of exerting a growth promoting effect or a resistance to infectious diseases.

The beneficial effects of probiotics are mainly contributed to a direct antagonistic effect against specific groups of microorganisms (Enteropathogenes), by an effect on the metabolism in the gut or by a stimulation of systemic or mucosal immunity.

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