A live bacterial strain, one of the most extensively studied probiotics in existence. It survives stomach acid better than most, which is why it is chosen so often.
Contributes to the population of beneficial bacteria in the gut. Probiotic effects are strain-specific and dose-specific, so the honest framing is that this is a well-studied strain rather than a guaranteed outcome for any individual.
Curd, especially home-set, and any fermented food — idli and dosa batter, kanji, pickles fermented in brine rather than vinegar.
Heat kills it. If you cook with your sachet, count the protein and the micronutrients, not the cultures.
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.