This is a filtrate of the product obtained by the fermentation of Lactose (q.v.), the fruit of Citrus limon (lemon), Ficus carica (fig), Phoenix dactylifera (date), Juglans regia (walnut) and Cocos nucifera (coconut); the seeds of Glycine max (soybean) and Panicum miliaceum (millet); the bulbs of Allium cepa (onion) and Apium graveolens (celery); the sprouts of Vignus radiata; the buds of Cynara scolymus (artichoke); and the pods of Pisum sativum (pea), by the microorganisms, Lactobacillus and Propionibacterium.