Possessing over 4,000 strains of probiotics with independent intellectual property rights;

Derived from traditional fermented foods and healthy individuals in pollution-free areas such as Xinjiang, Inner Mongolia, and Tibet of China;

Strains have undergone safety identification and attribute recognition by authoritative institutions and have been deposited in international repositories.

Research on dairy and plant-based starter cultures;

Research on the application of probiotic functional fermentation metabolism;

Research on the synergistic application of multiple probiotic strains;

Research on the synergistic application of probiotics and functional ingredients.