So many products around you are fermented: curd, cheese, black tea, coffee, olives, bread, and pickle. Not all fermentation is alcohol.
For centuries, fermentation was the method of choice for the preservation of food, purification of water, and enhancing the taste & nutritional value of the food ingredients. Making alcohol and getting drunk was never the central obsession of society. It had more benign purposes like food preservation in the absence of refrigerator and preservatives.
You can make several probiotic food recipes like pickles, cheese, curd, vinegar, kombucha, kefir, sauerkraut, idli/ dosa batter, or even bread at home which are fermented foods and do not contain any alcohol.
Refer to this link for further details on FSSAI compliance on 0.3% ethyl alcohol permissible limits in your probiotics that you are marketing.