The probiotic product contains:
Acid lactic bacteria
Free from genetically engineered organisms (GMOs free)

• Active ingredient: Lactobacillus acidophilus, Lactobacillus plantarum، Bifidobacterium bifidum, Enterococcus faecium, and Saccharomyces cerevisiae 2×10⁸ CFU/g
• Carrier: Maltodextrin

Water soluble:
• Dissolve 1 gram of ProGen in 1 liter of sugar syrup and use in a bee colony (hive with more than 10 population frames).
• Dissolve 0.5 g of ProGen in 0.5 liters of sugar syrup and use per bee colony (hive less than 10 population frames).
Powder:
• 3 tablespoons powdered sugar with 1 tablespoon of progeny well mixed and 1/4 tablespoons of the powder is sprinkled over the frame of a honey bee colony.

• Increasing the hive population and bee activity
• Increasing honey production
• Reduce the consumption of medications, especially antibiotics and reduce the cost of treatment
• Increased resistance to bacterial pathogens and varroa
• Improving the quality of honey due to reduced sucrose
• Improve the microbial population of the gastrointestinal tract
• Reducing tension and shifting the hive
• Reduced thermal stress (summer) and cold (winter)
• Improve digestive problems such as constipation
• Improve the immune system

The lactobacillus probiotic contains various types of lactic acid producing bacteria, including natural microorganisms in the gastrointestinal tract. The lactic acid bacteria fermenting sugar (sucrose, glucose, fructose and …) produce lactic acid in the digestive tract of the bee Honey is reduced due to pH caloric acidization and acidification of honey. If the product is used, the microbial population of the gastro-intestinal lactic acid bacteria increases and the population of pathogens decreases, thereby reducing the risk of infectious diseases. On the other hand, the bacteria of this product are due to the strengthening of the immune system Bee protection against disease and antibiotic use will be reduced. Lactic bacteria with different metabolic pathways. Ability to break down sucrose. Lactic acid bacteria with different metabolic pathways have the ability to break down sucrose in the digestive tract of the bee and thereby help improve honey quality.

In a dry place and at temperatures below 25 °C.

Up to 24 months after production date.

100, 500 and 1000 g in three-layer packages.