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Découvre pourquoi tu devrais commencer ton aventure probiotiques avec Bio-K+.
Nos formules scientifiquement étudiées sont conçues pour soutenir votre parcours unique de bien-être
Probiotics are living microorganisms, not chemical compounds, and can die. Viability measures how many bacteria survive from manufacturing to consumption. Refrigerated probiotics rely on cold storage to preserve live cultures, a science Bio-K+ has focused on for more than 30 years.
Elevated temperatures speed up bacterial metabolic activity. Bacteria burn through nutrients faster, exhaust their energy reserves, and die before reaching you. This is the core reason refrigerated probiotics require consistent cold storage: heat damages the proteins in bacterial cell walls, permanently destroying the organism, and the damage is invisible. A heat-exposed bottle looks and smells identical to a fresh one, so cold chain management from manufacturing to your refrigerator protects the live count you receive.
Shelf-stable probiotics typically use freeze-drying, placing bacteria in suspended animation until moisture in the gut reactivates them, and not every strain survives this process. Refrigerated probiotics contain live, active fermented cultures that are never dormant; they are already metabolically engaged at consumption. For fermented drinkable probiotics like Bio-K+, the living fermentation matrix requires cold storage. The format determines the storage requirement, a formulation difference rather than a ranking of one technology over another.
Probiotic viability depends on surviving three stages: manufacturing and packaging, transport and shelf life, and gut transit. At each stage, temperature, moisture, and acidity determine how many bacteria remain viable. Most CFU claims on labels reflect the count at the time of manufacture, and by the time a product ships and reaches you, that number may be meaningfully lower. What matters is what live bacteria probiotics deliver at consumption, not on the label.
Not all probiotic strains share the same temperature sensitivity. Lactobacillus and Bifidobacterium species, found in most clinically studied probiotics, are generally heat-sensitive and benefit from a consistent probiotic storage temperature. Soil-based organisms such as Bacillus species are naturally more resilient to temperature fluctuation and typically do not require refrigeration. The three proprietary strains in Bio-K+ drinkables require cold storage to maintain potency until the best before or expiry date.
Look for fully identified strains on the label: genus, species, and alphanumeric strain designation. Lactobacillus casei is a species; LBC80R® is a strain, and the two are not interchangeable. Confirm the CFU count is guaranteed until the best before or expiry date, not at the time of manufacture. Check for clinical research specific to the strains in the product, and verify it was refrigerated at retail and shipped with proper cold chain management.
Bio-K+ maintains full vertical integration, from cultivating its proprietary strains through fermentation, packaging, and distribution, with every stage controlled under the same quality standards. The fermentation process creates a nutrient-rich matrix that supports bacteria throughout shelf life. Refrigeration preserves this living environment from the production facility in Laval, Quebec through to retail shelves and fulfilment, supporting the CFU guarantee until the best before or expiry date.
Bio-K+ drinkable probiotics contain 50 billion CFU of three proprietary strains per bottle: Lacticaseibacillus casei LBC80R®, Lacticaseibacillus rhamnosus CLR2®, and Lactobacillus acidophilus CL1285®. These drinkables contribute to intestinal flora health. The live count is guaranteed until the best before or expiry date, not at the time of manufacture. These strains are exclusive to Bio-K+ and validated across 16 published clinical trials, backed by more than 30 years of research.
Probiotic bacteria are sensitive to heat and moisture. Elevated temperatures accelerate metabolic activity, causing bacteria to exhaust their energy reserves and die before reaching the consumer. Refrigeration slows this process and maintains the live count throughout shelf life. For fermented formats specifically, cold storage preserves the active culture environment and supports the potency guarantee until the best-before date.
Not always. Whether a probiotic needs refrigeration depends on its format. Fermented drinkable probiotics contain live, active cultures that require cold storage from production through consumption. Freeze-dried shelf-stable capsules use a different preservation method and do not require refrigeration. Checking the product label is the most reliable way to confirm the correct storage method for any specific probiotic.
Refrigerated probiotics should be kept at standard refrigerator temperatures, generally at or below 4°C (39°F), to protect live bacteria. Consistent cold storage from manufacturing through your refrigerator preserves viability and supports the CFU count guaranteed on the label. Avoid storing refrigerated probiotics in a door compartment or anywhere temperatures fluctuate, and always follow the specific storage instructions printed on your product's label.
For Bio-K+ drinkables, up to 24 hours at moderate temperatures is generally safe. Avoid extended exposure to heat above room temperature, as this degrades the live culture count. After opening, keep the bottle refrigerated and consume within 7 days. Close the bottle between uses. Avoid mixing with warm foods or beverages. If a bottle has been left in a hot environment for an extended period, the live count may be lower than stated on the label.
CFU stands for colony-forming units, the count of viable bacteria in a product. Most brands measure CFU at the time of manufacture. This number declines during storage and transport. A CFU guarantee until the best-before date is more meaningful because it represents the live count at actual consumption, not at the factory.
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