The other live strain in the formula, and the one most people have heard of — it is the bacterium most commonly named on curd packets.
Produces lactic acid as it ferments, which lowers gut pH. Like all probiotics, it is a transient visitor rather than a permanent resident, which is why regular intake matters more than a single large dose.
Curd, buttermilk, and traditional fermented batters. A daily katori of curd is a perfectly respectable probiotic habit.
Together with L. rhamnosus, this is where the 8 billion CFU claim comes from.
KABO does not publish a milligram-by-milligram breakdown of every micronutrient, so this page describes what the ingredient is and what it is needed for rather than how much of it a serving contains. The full ingredient list is printed on every pack and set out at kabo.co.in/pages/ingredients. This is general nutrition information, not medical advice — if you are pregnant, managing a medical condition or taking medication, talk to your doctor before changing what you take.