Live microorganisms present in unpasteurised fermented foods. Health effects in research are strain-specific, so a food containing live cultures is not automatically equivalent to a studied probiotic.
7 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
One of the compounds this food is characterised by in the literature.
Milk fermented with kefir grains, a rubbery symbiotic matrix of bacteria and yeasts that is strained out and reused. The yeast…
Salted napa cabbage layered with chilli, garlic, ginger and usually a seafood element, then fermented by the bacteria native to…
Milk fermented with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which acidify it until the casein…
Shredded cabbage salted and left to ferment under its own brine, where lactic acid bacteria already on the leaves acidify it…
Consistently reported in this food in amounts researchers treat as meaningful.
Recorded in this food without a dependable quantity attached to it.