Table 1.

Fermented food products as the source of probiotics

Microorganisms	Fermented foods	References
Bacillus subtilis (natto) N-77, B. subtilis CF92, Bacillus coagulans IDCC 1201	Commercial natto (traditional Japanese food), fermented soybean, pharmaceuticals	[10–12]
Lactobacillus strains acidophilus 16A, brevis 14G, fermentum 6E, plantarum DC400	Italian sourdough	[13]
L. acidophilus BS, L. casei 1 K, L. casei DSM20011, L. fermentum DSM 20052, L. plantarum 110	Commercial fermented milk, cheese, fermented beets, fermented plant food	[14]
L. acidophilus 1C5, 4C1 and 1C3 and 5C2, L. caseiImmunitass 4D2, 4D1 and Lactobacillus rhamnosus 4C3, 2C2, T, 3C15 and 3C23, L. caseiShirota 6D1, 6D2, Bifidobacterium longum T, Lactobacillus delbreuckii 5D1, Bifidobacterium bifidum MF, L. plantarum 6C1, 1D1, 3C12, 1D2, 6C3, 1C1, 6C4, 6C5	Dairy and pharmaceutical products	[15]
L. acidophilus, L. fermentum and L. plantarum	Fermented sorghum–Irish potato gruel	[16]
L. casei, L. fermentum, L. plantarum and Pediococcus pentosaceus	(Eragostis tef) Atmit	[17]
L. casei NRRL B-1445, L. delbrueckii NRRL B-445, L. fermentum NRRL B-4524, L. fermentum NRRL B-4524, Leuconostoc mesenteriodes NRRL B-512F, P. pentosaceus NRRL B-14009 and L. plantarum NRRL B-4496	Natural vegetable fermentation	[18]
L. casei MF50, 54, L. fermentum MF25, P. pentosaceus MF32, 33 and 35 and L. plantarum MF79	Ethiopian injera (African soft pancake)	[19]
Enterococcus sp. hirae, faecium and durans	Indian fermented soybean foods	[20]
E. faecium RJ16	Goat cheese	[21]
E. faecium A86, L. plantarum H5, L. plantarum L3	Pizza dough, sourdough, sausages	[22]
L. brevis, L. plantarum	Southern Italian sourdough	[23]
L. brevis, P. pentosaceus, E. durans and L. plantarum	Fermented Himalayan vegetables	[24]
L. brevis	Hatay boiled cheese	[25]
Lactobacillus reuteri and L. plantarum	Iranian Sangak bread	[26]
Lactobacillus pentosus, L. fermentum, L. brevis and L. plantarum Lb 29, L10	Carper berry	[27]
L. plantarum strains 17bp30, 17bp31, 17bp48, Mb25, Mb26, 17bp29, Mb46, Mb50, Mb61, Mb67 and Lactobacillus paracasei strains C3-70, C3-89	Spanish farmhouse cheese	[28]
L. brevis G11, G25, L. fermentum N33, N25 and L. plantarum A6	Fermented corn	[29]
L. plantarum, L. mesenteriodes	Moroccan sourdough bread	[30]
L. plantarum	Greek dry fermented sausages	[31]
L. acidophilus, L. plantarum and L. mesenteroides	Iranian Sangak bread	[32]
L. plantarum	Fermented food (Shalgam)	[33]
L. plantarum, L. mesenteroides	Italian Cornetto di Matera sourdough	[34]
P. pentosaceus KTU05-8 and KTU05-9	Wholemeal wheat bread	[35]
L. acidophilus EF7, L. plantarum 299v, L. rhamnosus GG B103, L. reuteri M 14-C, CF2 7-F, DSM 20016, SD 2112, MM7 and MM2-3	Sweet potato	[36]
L. plantarum DPC2739, L. plantarum W723	Dairy products, Sorghum-Ogi	[37, 38]