Ingredients
Probiotics, cultures and yeasts: sourcing guides
Named bacterial strains, starter cultures and yeasts, bought by count and strain. Each guide covers forms and grades, the COA, storage, lots and expiry, regulatory status and suppliers.
40 probiotics, cultures and yeasts guides
- Akkermansia muciniphilaA. muciniphila · pasteurized Akkermansia muciniphila
- Bacillus clausiiShouchella clausii · Alkalihalobacillus clausii
- Bacillus coagulansHeyndrickxia coagulans · Weizmannia coagulans
- Bacillus subtilisB. subtilis · Bacillus subtilis var. natto
- Baker's yeastSaccharomyces cerevisiae · active dry yeast
- Bifidobacterium adolescentisB. adolescentis
- Bifidobacterium animalis subsp. lactisBifidobacterium lactis · B. lactis
- Bifidobacterium bifidumB. bifidum
- Bifidobacterium breveB. breve
- Bifidobacterium longumBifidobacterium longum subsp. longum · B. longum
- Bifidobacterium longum subsp. infantisBifidobacterium infantis · B. infantis
- Brewer's yeastSaccharomyces cerevisiae · debittered brewers yeast
- Clostridium butyricumC. butyricum · Clostridium butyricum MIYAIRI 588
- Enterococcus faeciumStreptococcus faecium · E. faecium
- Heat-killed Lactobacillus (postbiotic)heat-treated lactic acid bacteria · inactivated Lactobacillus
- Kefir cultureskefir grains · kefir starter culture
- Koji (Aspergillus oryzae)Aspergillus oryzae · koji mold
- Kombucha cultureSCOBY · symbiotic culture of bacteria and yeast
- Lacticaseibacillus caseiLactobacillus casei · L. casei
- Lacticaseibacillus paracaseiLactobacillus paracasei · Lactobacillus casei subsp. paracasei
- Lacticaseibacillus rhamnosusLactobacillus rhamnosus · L. rhamnosus
- Lactiplantibacillus plantarumLactobacillus plantarum · L. plantarum
- Lactobacillus acidophilusL. acidophilus · acidophilus
- Lactobacillus crispatusL. crispatus
- Lactobacillus delbrueckii subsp. bulgaricusLactobacillus bulgaricus · L. bulgaricus
- Lactobacillus gasseriL. gasseri
- Lactobacillus helveticusL. helveticus
- Lactobacillus johnsoniiL. johnsonii · Lactobacillus johnsonii La1 (NCC 533)
- Lactobacillus sakeiLatilactobacillus sakei · L. sakei
- Lactococcus lactisStreptococcus lactis · L. lactis
- Leuconostoc mesenteroidesL. mesenteroides · Leuconostoc mesenteroides subsp. cremoris
- Ligilactobacillus salivariusLactobacillus salivarius · L. salivarius
- Limosilactobacillus fermentumLactobacillus fermentum · L. fermentum
- Limosilactobacillus reuteriLactobacillus reuteri · L. reuteri
- Nutritional yeastinactive dry yeast · deactivated yeast
- Pediococcus acidilacticiP. acidilactici · Pediococcus
- Propionibacterium freudenreichiiP. freudenreichii · Propionibacterium freudenreichii subsp. shermanii
- Saccharomyces boulardiiSaccharomyces cerevisiae var. boulardii · S. boulardii
- Streptococcus thermophilusS. thermophilus · Streptococcus salivarius subsp. thermophilus
- Yogurt starter culturesyogurt culture · thermophilic starter culture
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