Proprietary Fermented Culture of 92 fruits, vegetables, mushrooms and seaweeds containing prebiotics, enzymes, bacteriocins and trace amount of vitamins, minerals and amino acids. Proprietary Organic Acid Blend: citric acid, lactic acide, formic acid, acetic acid.  Proprietary Lactic Acid Bacteria Blend: 900 million CFU Ingredients are fermented and processed for three years using 12 strains of lactic acid bacteria. Other ingredients: Mountain spring water, safflower oil, beeswax, lecithin, capsule (tapioca processed from Manihot utilissima root, glycerin, carrageenan, and caramel color). Lactic Acid Bacteria used in fermentation: Bifidobacterium breve ssp. breve, Bifidobacterium infantis ssp. infantis, Bifidobacterium longum, Enterococcus faecalis TH10, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus casei ssp. casei, Lactobacillus fermentum, Lactobacillus helveticus ssp. jugurti, Lactobacillus plantarum, Streptococcus thermophilus.  Contains fermented soy.