TABLE 5.

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, misoLb. plantarum
Lb. brevis
L. acidophilus
Water kefirLb. 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
YogurtLb. bulgaricus
Lb. acidophilus
S. thermophilus
Bifidobacterium spp.
KefirLb. 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.