VioGenesis VagiFit Day & Night is a dietary supplement combining a blend of lactobacilli, the fungus Saccharomyces boulardii, and brewer’s yeast (Saccharomyces cerevisiae Interyeast® Vital D TG). The pack contains two types of capsules: 30 VagiFit Day capsules and 30 VagiFit Night capsules.

VagiFit Day capsules contain a blend of lactobacilli and the fungus Saccharomyces boulardii, while VagiFit Night capsules contain brewer’s yeast (Saccharomyces cerevisiae Interyeast® Vital D TG).

Lactobacilli: Lactobacilli are part of the vaginal microbiota and help maintain its balance. By producing lactic acid, they help maintain a low vaginal pH, creating an environment that supports the normal vaginal flora. Each bacterial strain differs from the others depending on how it is fermented and the specific requirements for its growth. The product contains the following lactobacilli: Lactobacillus crispatus, Lactobacillus rhamnosus, Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus gasseri.

Saccharomyces boulardii: Saccharomyces boulardii is a non-pathogenic fungus that is a normal part of the intestinal microbiota and helps maintain its balance. Due to its resilience, it survives the acidic environment of the stomach. The balance of the vaginal microbiome is linked to the intestinal microbiota, as microorganisms from the intestine can be transferred to the perineal area and affect the vaginal microbiome.

Saccharomyces cerevisiae: Interyeast® Vital D TG brewer’s yeast is a natural ingredient made from inactivated Saccharomyces cerevisiae yeast. It undergoes a special roller-drying process that helps preserve its natural properties and the stability of its nutrients. The inactivated form of the yeast is well tolerated by the gastrointestinal system.

The product is manufactured in Germany in accordance with strict GMP standards. It is suitable for vegetarians and vegans and is free from genetically modified organisms (GMO-free), allergens, and gluten.

The above information about the product’s ingredients has not been evaluated by the European Food Safety Authority (EFSA) and is based on a review of the literature.