Microbiome
An approach focused on supporting a balanced gut environment.
THE STORY BEHIND MAXILIN
From the idea of fermentation to a modern synbiotic formula.
The history of probiotic cultures is linked to long-standing observations of fermented foods and the development of microbiology.
SCIENCE & TRADITION
Fermentation marked the beginning of a long scientific journey.
Historical observations of fermented milk led scientists to investigate the role of beneficial bacteria. Microbiology later expanded knowledge about individual strains and their characteristics.
Maxilin uses this broader scientific context as a foundation for a modern synbiotic formula designed for everyday use.
The story of Maxilin
According to the product presentation · slides 8 and 9
Scientists have spent 7 years adapting the bacteria to antibiotics and other negative factors, while maintaining its benefits for the microbiome.
In 1980, a scientific conference dedicated to the development of biotechnology was held in Japan, with leading microbiologists of the time invited.
Patented as a medicinal product in early 1994.
Won the Grand Prix at the CIS Biotechnology Exhibition in 1996.
An article in the newspaper “Caravan”: Maxilin. “Closed” opening.
Registered as a dietary supplement in 2005.
First enterprise, Almaty region (liquid Maxilin).
Second enterprise, Almaty city (dry Maxilin).
Third enterprise, Aktobe city.
Further history · no dates specified in the presentation
- Used by the military in combat conditions (Afghanistan).
- Passed tests in oncology clinics, helping to endure chemotherapy.
- Has clinical certificates and a Eurasian patent.
Daily routine
A convenient sachet that fits easily into the day.
Fermentation
A manufacturing approach connected with a natural fermentation process.
Synbiotic
Probiotic cultures and prebiotic fibre in one formula.
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