Sources of Probiotics and Reported Strains (36)
| Reported Strains | |
|---|---|
| Plant-Based Probiotics | |
| Sauerkraut (fermented cabbage) | Lb. plantarum Lb. brevis P. acidilactici P. cerevisiae Leuc. mesenteroides |
| Kimchi (Korean spicy cabbage) | Lb. plantarum Leuc. mesenteroides L. brevis |
| Tempeh (a fermented soybean product), soy sauce, miso | Lb. plantarum Lb. brevis L. acidophilus |
| Water kefir | Lb. casei Lb. hilgardii Lb. hordei Lb. nagelii Leuc. citreum Leuc. mesenteroides Ac. fabarum Ac. orientalis Yeasts: Hanseniaosporavalbyensis Lachancea fermentati Saccharomyces cerevisiae Zygotorulaspora florentina |
| Dairy-Based Probiotics | |
| Yogurt | Lb. bulgaricus Lb. acidophilus S. thermophilus Bifidobacterium spp. |
| Kefir | Lb. kefir Lb. kefiranofaciens Lb. brevis |
Note: strains may vary depending on processing technique. Reprinted from Ref. 34 with permission from the Academy of Nutrition and Dietetic Diabetes Care and Education Dietetic Practice Group. Ac., Acetobacter; L., Lactococcus; Lb., Lactobacillus; Leuc., Leuconostoc; P., Pediococcus; S., Streptococcus.