The beneficial effects of metabolites resulted from the consortium of probiotic microorganisms are known since the year 220 B.C. when they were used in Asia. The effects of these probiotic consortia were brought into actuality in the last century, after second World War, by researchers of the Moscow Academy of Sciences, during the studies regarding the incidence of cancer in Russia. They have found that at residents of some areas heavily polluted with radiation, the cancer incidence it is practically non-existent. Further investigations revealed that these people were healthy, due to the consumption of a specific mixture, which contains vitamins and minerals (bioproduct), obtained through fermentation, with specific yeasts. Studies have shown that fermented drink contains vitamins from the group B (B1, B2, B3, B5, B6, B7, B9, B12), vitamins A, C, E, polyphenols, amino acids, enzymes, glucuronic acid, usnic acid, caffeine, lactic acid, malonic acid, propionic acid, acetic acid, ethanol (0.5%) and protein (15 g/L). Microbiological analysis of the species involved in the bioprocess showed the existence of the specific symbiosis between several types of microorganisms type: Schizosaccharomyces pombe, Saccharomycodes ludwigii, Brettanomyces bruxellensis, Bacterium xylinum, Bacterium xylinoides Bacterium gluconicum, Bacterium katogenum, Pichia fermentans Bacterium, Acetobacter xylinum Gluconobacter oxydans, Torulaspora, delbueckii. The studies performed in vitro with this bioproduct (mixture), have confirmed that the immunomodulatory effect is due to cultivation media, which contain flavanols and catechins.