Milk Kefir Grains in India: Where to Buy + Why a Starter Culture Might Be Better in 2026

In India, milk kefir grains cost ₹400–1,500 and are sensitive to heat and milk changes. A freeze-dried starter culture — same 55–60 strains, freeze-dried from organic kefir grains — is the better choice for Indian conditions. One pack makes 100 litres of kefir at ~₹5–6 per litre.

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May 7, 20260 comments

Quick Answer

In India, milk kefir grains are sold by a handful of small sellers and cost ₹400–1,500 for 15–25 grams. Live grains need to ship in milk to stay alive, are extremely sensitive to milk changes and temperature, and can die within a single weekend if you forget to feed them. For most Indian home cooks, a freeze-dried milk kefir starter culture is the better choice: the same 55–60 strains of beneficial bacteria and yeast as traditional grains, but in a shelf-stable form that survives Indian summers, requires zero daily maintenance, and ships safely across India year-round.

Zoh's Milk Kefir Starter Culture — freeze-dried directly from organic kefir grains, retaining the full microbial diversity. MRP ₹600 (often available at ₹500–575). A single pack of 5 sachets makes 100 litres of kefir — roughly ₹5–6 per litre of homemade probiotic kefir.

🧠 Mind = Blown: Kefir has been continuously cultured for over 1,000 years. The microorganisms making your kefir today are direct descendants of the cultures that fermented milk in a shepherd's pouch in the Caucasus mountains a millennium ago.

What Is Milk Kefir, Really?

Milk kefir is a fermented milk drink that originated in the Caucasus mountains over a thousand years ago. It looks like a thinner, drinkable yogurt and tastes pleasantly tangy — somewhere between buttermilk and lassi, with a subtle effervescence.

What makes kefir special isn't the drink itself. It's the biology of fermentation: real kefir contains 55–60 strains of beneficial bacteria and yeast, far more than commercial yogurt's typical 2–6 strains. This microbial diversity is why kefir has become the go-to probiotic food for people who care about gut health.

☑️ Quick Fact: The word "kefir" comes from the Turkish word keyif, meaning "good feeling." Indians have been making dahi for centuries — kefir is essentially dahi's wilder, more diverse cousin.

In India, kefir is just becoming mainstream — but interest is exploding. Searches for "milk kefir" in India have grown roughly 4x over the last three years, mirroring the broader fermented foods movement (kombucha, sourdough, tempeh, koji). If you're reading this, you're probably part of that movement.

Milk Kefir Grains vs Milk Kefir Starter Culture: What's Actually Different?

This confuses almost every beginner, and it matters more in India than anywhere else. Let's break it down properly.

Milk Kefir Grains

What they are: Living, gelatinous clusters of bacteria and yeast that look like small white cauliflower florets. They've been continuously cultured for centuries and contain a complex symbiotic ecosystem of 55–60 microbial strains.

How they work: You add grains to milk, leave them at room temperature for 12–24 hours, and the grains ferment the milk into kefir. You then strain out the grains and reuse them in the next batch. The grains grow over time and need consistent feeding.

Pros:

Maximum microbial diversity (55–60 strains, fully alive at all times)
Reusable indefinitely if cared for properly
Traditional, "ancestral" format
Grains multiply, so you can share with friends

The (very real) cons:

This is the part most kefir vendors don't tell you upfront. Live grains are extraordinarily high-maintenance:

They die from neglect. A single weekend trip without feeding them and your grains can become slimy, extra sour, or just refuse to ferment properly. They're alive — and they need to eat.
They're sensitive to milk changes. Switch from cow milk to buffalo, or from one brand to another, and your grains can throw a tantrum — slow down dramatically, change texture, or die altogether. They take time to acclimate to new milk.
They grow. What starts as 1 tablespoon of grains becomes 2, then 4, then 8 over the months. Each batch needs proportionally more milk to feed the growing colony, or the kefir turns sour and bitter from underfeeding. You either keep increasing the milk volume, or you keep giving away grains, or they decline.
Indian summer is brutal on them. They need 18–28°C ideally. Most of India spends 6+ months a year above 30°C. Couriers don't have temperature-controlled vehicles. Live grains shipped in May or June often arrive sluggish, weakened, or dead.
Travel destroys your routine. Going on holiday for 10 days? Either find a "kefir sitter" (yes, this is a real concept), refrigerate them and hope, or come home to dead grains.
They cost more upfront. Live grains in India range from ₹400 to ₹1,500 depending on quantity and seller — and that's just the starting cost, before counting ongoing daily milk.

💡 Pro Tip: Anyone who's brewed with kefir grains has a horror story. The "I forgot to feed them for a week and now they're slime" story. The "I switched milk brands and they died" story. The "we travelled and now they make sour, bitter kefir" story. Grains are great if you're disciplined, home all the time, and love a daily ritual. They're brutal otherwise.

Milk Kefir Starter Culture (the format Zoh makes)

What it is: A freeze-dried powder containing kefir microorganisms in a shelf-stable form. Quality matters here — Zoh's starter is freeze-dried directly from organic kefir grains, which means it retains the same 55–60 strains of beneficial bacteria and yeast as live grains. Lower-quality starters on the market may contain only a handful of strains; ours is the full microbial profile, just in dormant powder form.

How it works: You sprinkle one sachet into milk, let it ferment for 12–24 hours (your first batch — subsequent batches are much faster), refrigerate, and drink. To make the next batch, you save 2 tablespoons of finished kefir from the previous batch as a "re-culture" starter. Each sachet ferments up to 20 litres of kefir over its life through repeated re-cultures. A pack of 5 sachets gives you 100 litres total.

Pros:

Same 55–60 microbial strains as live grains — no compromise on probiotic diversity
Shelf-stable for 12 months in freezer, 6 months in fridge
Survives Indian shipping and summer heat
Beginner-friendly — no daily maintenance, no sieving, no fuss
Predictable, lab-tested potency
One pack = 100 litres of kefir
Roughly ₹5–6 per litre of homemade probiotic kefir
Gluten-free, vegetarian, no special equipment required

Cons:

Can't multiply or share living grains with friends (you can share finished kefir, of course)
Cultures eventually weaken after many re-cultures and need a fresh sachet (typically after 5–10 re-cultures from a single original sachet)

☑️ Quick Fact: A single drop of finished kefir contains millions of beneficial microorganisms — more than the live count promised on most probiotic capsules. And unlike capsules, the cultures arrive in a food matrix that protects them through stomach acid into your gut.

Side-by-side comparison

Feature	Milk Kefir Grains	Milk Kefir Starter Culture (Zoh)
Microbial strains	55–60	55–60 (same — freeze-dried from grains)
Maintenance	Daily / near-daily feeding	Set-and-ferment, no daily care
Shipping safety in India	⚠️ Risky in summer	✅ Reliable year-round
Reusability	Indefinite if cared for	5–10 batches per sachet (~20 L per sachet)
Sensitivity to milk changes	High — can die	Low — adapts easily
Travel-friendly?	❌ Need daily feeding	✅ Sachets sit in freezer for months
Beginner-friendly	❌ Steep learning curve	✅ Made for first-timers
Cost per litre of kefir	Higher (cost of grains + ongoing milk + lost grains)	~₹5–6 per litre (Zoh: 100 L per pack)
Best for	DIY purists with daily routine in cool climates	Most Indian home fermenters

Why Zoh? Built by Scientists, Not Just Another Brand

This is the part most "where to buy kefir" articles skip — and it's the part that should matter most.

The Indian kefir market is small, and most sellers are entrepreneurs who saw an opportunity in fermented foods. There's nothing wrong with that. But it does mean the cultures you're buying from a typical seller weren't necessarily designed by anyone with formal credentials in microbiology, fermentation science, or clinical nutrition.

Zoh is different.

We were founded by a team of elite nutrition researchers, scientists, and microbiologists. One of our founders previously served as a nutritionist for the International Olympic Committee, specialising in probiotics and gut health for elite athletes. That's not a marketing line — it's the actual background of the people designing what goes into our cultures.

Why does this matter to you, the buyer?

Our cultures are scientifically formulated for potency, diversity, and reliability — not assembled from generic strains because they're what was available.
Every batch is third-party tested for live count and pathogen-free safety, with documentation.
Our microbiologist team is actually available to help you troubleshoot. When something goes wrong with your fermentation, you're not getting a generic helpdesk email. You're talking to people who've spent years studying these cultures and can diagnose the actual cause.
We don't make health claims we can't back up. This sounds basic, but it's rare in the probiotic space.

🧠 Mind = Blown: Bacillus subtilis — one of the strains in real kefir — is so resilient it has survived experiments on the International Space Station. It's been studied as a potential candidate for terraforming missions to Mars. The same organism is, right now, helping keep your gut healthy if you drink kefir regularly.

What to Look For When Buying Milk Kefir in India

If you're shopping for milk kefir in India — whether grains or starter culture — these are the things that actually matter for quality:

1. Number of microbial strains

Real, traditional kefir has 30+ strains of bacteria and yeast. Cheaper starter cultures sometimes contain only 3–5 lab-grown strains and produce something closer to a thin yogurt than true kefir. Always look for sellers who specify the strain count, and prefer those derived from organic kefir grains (like Zoh's) over those manufactured from a few isolated strains.

2. FSSAI licensing

For any food culture sold in India, FSSAI licensing is non-negotiable. It confirms the product has been registered, the manufacturer follows food-safety practices, and you have recourse if something goes wrong. Zoh is FSSAI licensed — and we encourage you to check the FSSAI registry before buying any food product from any seller. If a brand doesn't display their license publicly, that's a red flag.

3. Third-party lab testing

Reputable kefir products are tested for pathogens (no harmful bacteria) and potency (live count of beneficial cultures). Ask the seller for testing details. We test every batch.

4. Founders' credentials

Who's actually behind the product? An entrepreneur who imported some grains from abroad, or a team with formal training in microbiology and nutrition? You wouldn't buy medicine from a brand without medical credentials. Live cultures deserve the same scrutiny.

5. Shipping practices

Live kefir grains need to ship in milk, in temperature-controlled packaging — and even then, they may arrive weakened in Indian summer. Freeze-dried starter culture solves this entirely: dormant in transit, reactivates the moment it hits milk. No cold-chain required.

6. Yield (litres of kefir per pack)

Don't compare prices in isolation; compare cost per litre of finished kefir. A ₹400 pack that makes 5 litres is worse value than a ₹555 pack that makes 100 litres. Always ask: how much actual kefir will I drink from this pack?

7. Reusability

Some starter cultures are single-use (one sachet → one batch → done). Others, like Zoh's, are designed for multiple re-cultures, so you get repeated batches from each sachet. Multi-use is dramatically better economics.

8. Brand support — and what kind

This is subtle but important. Many sellers offer "no questions asked replacement" if your culture doesn't work. That sounds nice, but it usually means: you have a problem, they ship a new sachet, you have the same problem again. Zoh's approach is different — guaranteed success in fermentation. Our trained microbiologists work with you to identify why a batch didn't turn out (often it's milk temperature, ferment time, or kitchen conditions — not the culture itself), and walk you through the fix. In our experience, the original sachet works for nearly everyone once we identify the actual cause. Replacements are reserved for genuinely defective cultures.

💡 Pro Tip: Most "this kefir starter doesn't work" complaints turn out to be kitchen issues, not culture issues. Milk that was too hot when added, fermentation in a too-warm spot, or simply not enough time. Real support means diagnosing the cause, not shipping replacement after replacement.

Why Starter Culture Often Wins for Indian Conditions

We chose to focus on freeze-dried starter culture — derived from organic kefir grains, retaining all 55–60 strains — for three specific reasons that matter especially in India:

1. Indian summers are hard on live grains

Live milk kefir grains need 18–28°C ideally, in milk that's regularly refreshed. Most of India spends 6+ months a year above 30°C. Live grains shipped in May or June often arrive sluggish, weakened, or dead — and even after revival, they may never reach full strength again.

Freeze-dried starter culture has none of these problems. The Bacillus subtilis, Lactobacillus, and yeast strains are dormant inside a sachet, viable for up to 12 months. Heat doesn't kill them in the dry form. We've shipped Zoh's starter to Rajasthan in 45°C summer with zero potency loss.

2. Most home fermenters don't want a daily routine

The honest truth about kefir grains: if you don't make kefir for 5–7 days, the grains start dying. They need a constant food source (fresh milk) to stay alive. This works if fermentation is your hobby. It doesn't work if you travel, get busy, or just want to make kefir occasionally.

Starter culture has no such requirement. Open a sachet when you want kefir. Skip a month if you want. The unused sachets sit in your freezer waiting.

3. Cost economics in India favour starter culture

Zoh's starter culture pack is MRP ₹600 (often available at ₹500–575). Each sachet ferments up to 20 litres of milk through repeated re-cultures. Total output: 100 litres of kefir per pack. That works out to roughly ₹5–6 per litre of homemade probiotic kefir — far cheaper than commercial yogurt or kefir, and dramatically cheaper per litre than buying live grains and keeping them alive.

When grains might still be the right choice

Live grains are the better pick if:

You're a fermentation purist who wants the full living ecosystem in your kitchen
You make kefir every single day without exception, year-round
You're in a cooler region (Himalayan foothills, Coorg, Coonoor, etc.)
You enjoy the daily ritual and have time for it
You're prepared for the trade-offs (travel, milk-change sensitivity, growing colonies)

For everyone else — which is most people — starter culture is the practical choice.

How to Make Milk Kefir at Home in India (Step-by-Step)

Whether you use grains or starter culture, the basic process is the same. Here's the simplest method, optimised for Indian kitchens.

What you'll need

1 sachet of milk kefir starter culture (we recommend Zoh's Milk Kefir Starter) — or 1 tbsp of fresh milk kefir grains
1–2 litres of milk (whole cow, A2, buffalo, goat, or coconut milk all work; avoid ultra-pasteurised UHT milk for first batches — it can be harder to ferment)
A clean glass or stainless steel jar (1.5–2.5 litre capacity)
A breathable cover (clean cotton cloth + rubber band, or muslin)
A wooden or plastic spoon (avoid metal for stirring)
A fine mesh strainer (only if using grains)

Step 1 — Prepare the milk

If your milk is unpasteurised, briefly boil it and let it cool to room temperature (around 25–30°C). Pasteurised store-bought milk can be used as-is at room temperature. Avoid using milk straight from the fridge — cold milk slows fermentation dramatically.

💡 Pro Tip: For thicker, creamier kefir, use buffalo milk or A2 milk. Indian buffalo milk's higher fat content gives kefir a richness similar to traditional Caucasian kefir.

Step 2 — Add the culture

Sprinkle one sachet of Zoh's milk kefir starter directly into the milk and stir gently with a wooden spoon for 30 seconds — make sure no powder is clumped at the bottom. If using grains, add 1 tablespoon of grains per litre of milk.

Step 3 — Cover and ferment

Cover the jar with a cotton cloth or muslin secured with a rubber band. Don't seal it tightly — fermentation produces gases that need to escape. Place in a warm spot in your kitchen, away from direct sunlight or any heat source.

Step 4 — Wait

The fermentation time depends heavily on temperature. Here's a realistic Indian guide:

Climate	First Batch (rehydration)	Subsequent Batches
Indian summer, 32°C+	up to 24 hours	as fast as 6 hours
Indian monsoon / mild, 24–28°C	18–24 hours	8–12 hours
Indian winter, under 22°C	24–36 hours	14–18 hours

The first batch always takes longer because the freeze-dried cultures need time to rehydrate and wake up. Don't panic if it takes 24 hours — that's normal. Subsequent batches, using 2 tbsp of finished kefir as a re-culture, ferment dramatically faster because the cultures are already active.

The kefir is ready when the milk has thickened slightly and tastes pleasantly tangy. Taste-test starting at the 8-hour mark in summer.

☑️ Quick Fact: In Indian summer, a properly active starter can ferment kefir in as little as 6 hours for re-cultured batches. That's faster than most yogurt and roughly the same time it takes to commute to work and back.

Step 5 — Refrigerate (and re-culture)

Stir gently and refrigerate. Drink within 7 days. Save 2 tablespoons of the finished kefir as the starter for your next batch — just add to fresh milk and repeat from Step 2.

If you used grains: strain them out before refrigerating, rinse very lightly with milk (never water), and start the next batch with the grains in fresh milk.

💡 Pro Tip: Add a slice of mango, a few crushed berries, or a teaspoon of honey when you refrigerate — the kefir will naturally infuse and become a delicious flavoured kefir by the time you drink it the next morning.

Troubleshooting: Why Kefir Sometimes Doesn't Work the First Time

Most "my kefir didn't work" complaints come down to a handful of fixable causes. Here's what's actually going on and how to fix it. (And remember: our microbiologist team is one email away if these don't solve it.)

"My kefir tastes bitter"

Three common causes, all easily fixed:

Over-fermentation. The longer kefir sits at warm temperatures, the more acidic and bitter it becomes. In Indian summer at 32°C+, 24 hours is too long for re-cultured batches — try 6–10 hours instead. Taste from the 6-hour mark and refrigerate as soon as it tastes pleasantly tangy.
Milk was too hot when you added the starter. If you boil milk and add the culture before it cools to room temperature, you'll kill or stress the cultures and end up with a bitter, off-tasting batch. Always wait until the milk is genuinely room-temperature (around 25–30°C) — touch the jar; it should feel cool, not warm.
Fermentation temperature was too high. Leaving kefir near a stove, in a hot Indian kitchen, or under direct sun can push the temperature past 35°C, which stresses the cultures and produces bitterness. Find a cool, shaded spot — a kitchen cabinet, top of the fridge, or a room with a fan running.

Bitter kefir is still safe to drink — but next batch, fix the temperature/timing and the flavour will return to the proper pleasant tang.

"My kefir didn't thicken at all"

Three common causes:

Milk was cold — fermentation stalls below 18°C. Use room-temperature milk and ferment in a warm spot.
You used UHT (ultra-pasteurised) milk — the high-heat treatment can make UHT milk harder to ferment. Try a regular pasteurised milk for your first few batches.
First-batch rehydration is taking longer — give it 36–48 hours instead of 12–24 for the first activation. Subsequent batches will be much faster.

"My second batch didn't work"

You probably didn't carry forward enough live culture. To re-culture, you need at least 2 tablespoons of fresh kefir from the previous batch added to new milk. If you waited too long between batches (more than 7 days), the cultures may have weakened — start a new sachet.

"My kefir separated into curds and whey"

This is normal in over-fermented kefir. Stir it back together gently — it's still edible. Strain through a clean cloth if you want a smoother texture, or use the curd portion as a labneh-style spread.

💡 Pro Tip: Strained kefir solids = "kefir cheese." Like labneh, but with 55–60 probiotic strains instead of 2. Spread on toast with a drizzle of honey or olive oil. Mind-blowing breakfast.

Still not working?

Email us at info@zohprobiotics.com with details. Our trained microbiologists will help diagnose the cause and walk you through a fix. In our experience, the fix is usually a small adjustment — different temperature, slightly longer or shorter ferment time, different milk type. The original sachet almost always works once we identify what's actually going wrong. That's our model: guaranteed success in fermentation, not endless replacements.

Health Benefits of Milk Kefir

Milk kefir has been studied extensively. While we don't make medical claims at Zoh, here's what published research generally supports about traditional milk kefir consumption:

Digestive health

Regular kefir consumption has been associated with improvements across a range of common digestive complaints, including:

Acidity / GERD — the gentle acidity of kefir, paired with its live cultures, can support a more balanced gut microbiome that's less prone to reflux
Bloating — kefir's enzymes help break down food more completely; bloating often reduces within 2–3 weeks of regular consumption
Constipation — the live cultures and prebiotic compounds in kefir support regular bowel movements
IBS symptoms — many people with mild-to-moderate IBS report improvement with consistent kefir consumption (though severe IBS should always be discussed with a doctor)
Post-antibiotic gut recovery — antibiotics wipe out gut flora; kefir is one of the most effective dietary tools for re-seeding it

Frequently Asked Questions

Is milk kefir the same as Indian dahi or lassi?

No. Dahi is set yogurt made with mesophilic bacteria fermented at room temperature; lassi is a yogurt-based drink. Milk kefir is fermented with a much broader culture set — 55–60 strains versus dahi's 2–4. The taste is similar to lassi but with a slightly more complex, slightly fizzy character.

Is milk kefir safe for lactose-intolerant Indians?

For most lactose-intolerant people, yes. The fermentation process eats 90–99% of the lactose. Many people who can't tolerate milk or yogurt do fine with kefir. Start with a small amount and see how you feel.

Can children drink milk kefir?

Yes. Milk kefir is generally considered kid-friendly from age 1+. Most parents start kids on small amounts (50–100 ml) mixed with fruit or honey to mask the tang. It's a traditional probiotic food across many cultures.

Will milk kefir survive Indian summer shipping?

Live grains: probably not in May–June. Freeze-dried starter culture: yes, easily. The dormant freeze-dried form is shelf-stable up to 12 months and survives temperatures well above 40°C.

Can I use buffalo milk for kefir?

Yes — buffalo milk produces especially thick, creamy kefir thanks to its higher fat content. It's often the best milk for traditional Indian palates. Cow, A2, and goat milk also work well. Coconut milk works for dairy-free kefir.

How is milk kefir different from probiotic capsules?

Capsules contain freeze-dried bacteria suspended in a carrier. Most strains die in stomach acid before reaching the gut. Kefir delivers live cultures in a food matrix that protects them through digestion — and contains a much wider variety of strains (55–60) than any single capsule (typically 1–10). Food-based probiotics are generally considered more effective than supplements.

Does kefir help with acidity, GERD, or constipation?

Many users report improvement, particularly for acidity, bloating, and constipation. The mechanism is straightforward: kefir supports a healthier gut microbiome, which influences both digestion and reflux. Effects build gradually over 2–4 weeks of regular consumption. For severe or persistent symptoms, see a doctor — kefir is a food, not a substitute for medical care.

Is homemade kefir cheaper than store-bought?

Dramatically. Commercial kefir in India costs ₹150–250 per 250 ml bottle. Homemade kefir using Zoh's starter costs roughly ₹1–2 per 250 ml — a 95%+ saving over time, plus the cultures are demonstrably alive when you drink them.

Why does my kefir taste bitter?

Three causes: (1) over-fermentation — in Indian summer, even 12 hours can be too long for re-cultured batches; try 6–10 hours; (2) milk was too hot when you added the starter — always wait for milk to cool to room temperature (25–30°C) before adding the culture; (3) fermentation temperature too high — keep the jar away from heat sources, stoves, and direct sunlight. Fix any of these three and the next batch will be pleasantly tangy, not bitter.

How long does kefir keep in the fridge?

7–10 days in a sealed container. After that the flavour gets sharper but it's still safe to drink. Many people prefer slightly older kefir for cooking and smoothies.

Do I have to drink kefir plain?

No. Most people don't. Common ways to use kefir: smoothies (blend with banana and dates), salad dressings (replace buttermilk in any recipe), in raita, in pancakes or cheelas, with mango or berries for breakfast, or as a marinade for meats and tempeh.

What if my first batch doesn't turn out?

Email us at info@zohprobiotics.com with details. Our trained microbiologists will diagnose the cause and walk you through the fix. In our experience, the original sachet works for nearly everyone once we identify what's going on — usually milk temperature, ferment time, or kitchen conditions, not the culture itself.

How is Zoh's starter different from other milk kefir starters in India?

Four things: (1) Our starter is freeze-dried directly from organic kefir grains, retaining all 55–60 strains. Many cheaper starters use only 3–5 lab-grown strains. (2) FSSAI licensed and third-party tested. (3) Founded by trained microbiologists and a former International Olympic Committee nutritionist — not just an entrepreneur. (4) Real microbiologist support to guarantee fermentation success, not just replacement shipments.

Final Thoughts: Where to Start

If you're new to kefir and live anywhere in India, our honest recommendation is to start with starter culture rather than live grains. The reasons aren't ideological — they're practical. Indian shipping, Indian climate, and the realities of how most Indians actually live mean starter culture removes the most common reasons people fail at home fermentation.

If, after a few months of regular kefir making, you want to graduate to live grains for the daily ritual — we fully support that. By then you'll have the rhythm of kefir in your kitchen and you'll know what to expect.

For now: open a pack, mix with milk, sleep, wake up to kefir. That's the goal.

Get Zoh's Milk Kefir Starter Culture →

MRP ₹600, often available at ₹500–575. Pack of 5 sachets. Makes 100 litres of kefir over its life. Ships across India in 2–5 days. 55–60 live probiotic strains, freeze-dried directly from organic kefir grains. Comes with a printed step-by-step guide. Gluten-free, vegetarian, no special equipment required. FSSAI licensed. Backed by a team of trained microbiologists and a former International Olympic Committee nutritionist.

If you have any questions about whether kefir is right for you, your gut, or your family — reply to any of our emails or message us on Instagram @zohprobiotics. Our microbiologist team answers every single question personally.

— Salonii & the team at Zoh Probiotics

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