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Fermented/Probiotic

458 ingredients in this category

Bacillus subtilis HU58

Butyrate (Sodium/Calcium)

Fermented Beetroot

Fermented Eggplant

Fermented Radishes

Chinese Fermented Duck Eggs

Almond Milk Kefir

Bifidobacterium infantis 35624

Beta-Glucan (Oat)

Human Milk Oligosaccharides (2'-FL HMO)

Lactobacillus gasseri BNR17

Bifidobacterium breve M-16V

Inulin (Chicory Root)

Urolithin A (Mitopure)

Bacillus subtilis DE111

Isomaltooligosaccharides

Fructooligosaccharides (FOS)

Black Rice Miso

Natto (Fermented Soybean)

Korean Soybean Paste

Bacillus coagulans MTCC 5856 (LactoSpore)

Lactobacillus acidophilus LA-5

Fermented Papaya

Lactobacillus plantarum 299v

Italian Balsamic Must Ferment

Resistant Starch (Type 2)

Lactobacillus rhamnosus GG (LGG)

Bifidobacterium lactis BB-12

Larch Arabinogalactan

Resistant Starch

Galactooligosaccharides (GOS)

Lactobacillus fermentum ME-3

Bifidobacterium longum BB536

Fermented Plums

Bacillus clausii (Enterogermina)

Fermented Turmeric

Bacillus clausii O/C

Human Milk Oligosaccharides (HMOs)

Swedish Fermented Herring

Saccharomyces boulardii CNCM I-745

Tributyrin (ProButyrate)

Beta-Glucan (Yeast)

Fermented Ginseng

Swiss Fermented Milk (Ziger)

Butyrate (Sodium/Calcium/Magnesium)

Bacillus coagulans GBI-30 6086

Mexican Tepache Ferment

2'-Fucosyllactose (2'-FL)

Seaweed Polysaccharides

Black Walnut Miso

Partially Hydrolyzed Guar Gum (PHGG)

Konjac Glucomannan

Lactobacillus reuteri DSM 17938

Xylooligosaccharides (XOS)

Bacillus coagulans MTCC 5856

Iranian Kashk Ferment

Balkan Fermented Yogurt (Tarator)

South African Umqombothi Ferment

Fermented Carrot Sticks

Jun Tea (Honey Kombucha)

Japanese Miso Ferment Glycine max

Japanese Amazake Ferment

Scandinavian Filmjölk Culture

Peruvian Fermented Yucca

Ethiopian Tella Beer

Chinese Fermented Black Beans

Fermented Cabbage

Fermented Soy Milk

Bacteroides uniformis CECT 7771

Indian Amla Ferment

Icelandic Skyr Culture

Egyptian Kishk Ferment

Kazakh Fermented Mare’s Milk (Kumis)

Italian Fermented Olives

Fermented Coconut Water

Fermented Blackberries

Tibetan Yak Milk Ferment

Japanese Shio Koji

Mexican Pulque Ferment

Fermented Beet Juice

South American Chicha Ferment

Russian Fermented Beet Kvass Beta vulgaris

Fermented Tamarind

Fermented Black Beans

Georgian Pear Vinegar

Bacillus licheniformis DSM 5749

Italian Fermented Grape Must

Enterococcus Faecium

Ethiopian Tella Ferment

Ethiopian Injera Ferment

French Fermented Cider

Mongolian Fermented Horse Milk (Airag)

Japanese Fermented Plums (Umeboshi)

Scandinavian Filmjölk

Sour Cream (Smetana)

Tibetan Yak Butter Ferment

Heat-Killed Lactobacillus (Paraprobiotic)

Peruvian Fermented Quinoa Chicha

Indian Fermented Tamarind Water (Imli Pani)

Kombucha Vinegar Drink

Resistant Starch Type 2 (Green Banana)

Norwegian Fermented Rakfisk

Resistant Dextrin

Faecalibacterium prausnitzii

Vietnamese Fermented Rice Noodles (Bánh Hỏi)

Russian Fermented Dairy (Ryazhenka)

Korean Fermented Soy Sauce (Ganjang)

Fermented Zucchini

Fermented Soy Sauce

Fermented Apple Cider

Tempeh Crumbles

Fermented Apples

Chickpea Tempeh

Acetate (Short-Chain Fatty Acid)

Ethiopian Fermented Honey Wine (Tej)

Bacillus indicus HU36

Exopolysaccharides (EPS)

Scandinavian Fermented Fish (Surströmming)

Korean Fermented Soybean Paste (Cheonggukjang)

Iraqi Yogurt Drink Ferment (Laban)

Greek Yogurt Whey Culture

Philippine Lambanog Ferment

Thai Fermented Fish Sauce (Nam Pla)

Tibetan Thenthuk Ferment

Hungarian Fermented Peppers

Fermented Radish

Polish Fermented Cabbage (Sauerkraut)

Fermented Lemons

Japanese Fermented Umeboshi

Russian Kvass Ferment

Fermented Mango

Fermented Sweet Corn

Vietnamese Fermented Shrimp Paste (Mắm Ruốc)

Russian Tvorog Cheese Culture

Fermented Shallots

Thai Fermented Chili Paste (Nam Prik)

Japanese Mirin Ferment

Japanese Natto Ferment

Japanese Fermented Miso Soup Base

Lactobacillus Helveticus

Fermented Soybean Soup Base

Philippine Bagoong Ferment

Rice Milk Kefir

Turkish Kefir Grain Culture

Fermented Sweet Potatoes

Russian Fermented Beet Kvass

South Indian Fermented Rice Batter

Pickled Shallots

Norwegian Fermented Trout

Brown Jasmine Rice Vinegar

Chinese Red Yeast Rice Ferment Monascus purpureus

Fermented Coffee

Fermented Spinach

Lactobacillus Plantarum

Mexican Fermented Nopal Pads

Probiotic Berry Lemonade

African Fermented Sorghum Beer

Fermented Mangoes

Beet-Kombucha Fusion Drink

Indonesian Fermented Soy Sauce (Kecap Manis)

Bifidobacterium Infantis

Chinese Fermented Tofu

Brown Rice Miso

Bacillus clausii

Polish Fermented Rye Soup Base Zakwas na Żurek

Akkermansia muciniphila (Pasteurized)

Bacillus clausii SIN

Nepali Fermented Gundruk

Thai Fermented Green Papaya Salad (Som Tam)

Indonesian Tempeh

Mexican Fermented Atole (Pozol)

Finnish Fermented Milk (Viili)

Lactobacillus Reuteri

Afghan Fermented Doogh

Fermented Garlic

Turkish Ayran Culture

Amasai (Traditional African Fermented Milk)

Black Bean Tempeh

Chinese Fermented Black Garlic

Fermented Ginger Beer

Postbiotic Metabolites

Soy Oligosaccharides

Mongolian Airag Ferment

Indian Fermented Idli Batter

Ethiopian Fermented Injera Batter

Brazilian Cassava Ferment

Indian Fermented Dhokla Batter

Cambodian Prahok Ferment

Bacillus licheniformis

Akkermansia muciniphila

Indian Fermented Mango Pickle

Saccharomyces Cerevisiae

Fermented Almond Milk

Chinese Baijiu Starter

Fermented Oat Milk

South African Amasi Ferment

Fermented Strawberries

Fermented Lentils

Russian Beet Kvass

Fermented Squash

Fermented Blueberries

Fermented Cashew Cheese

Brazilian Fermented Cassava (Tucupi)

Nepalese Raksi Ferment

Bacillus Coagulans

Fermented Cucumber

Thai Fermented Tamarind Paste

Brazilian Fermented Pineapple Wine

Fermented Cabbage Leaves

Korean Fermented Radish (Danmuji)

Bifidobacterium Longum Subspecies Infantis

African Palm Wine Ferment

Kvass (Fermented Beet)

African Fermented Millet Porridge

Indole-3-lactic acid

Koji (Aspergillus Oryzae)

Vietnamese Fermented Shrimp Paste

Doubanjiang (Fermented Bean Paste)

Brazilian Fermented Caju Wine

Kenyan Uji Ferment

Fermented Coconut Yogurt

Creek Plum Vinegar

Fermented Bell Peppers

Vietnamese Nem Chua Ferment

Indian Fermented Dosa Batter

Irish Clabber Ferment

Traditional Kombucha SCOBY

Japanese Natto Beans

Fructooligosaccharides

Lactobacillus Acidophilus

Armenian Matsun Ferment

Filipino Burong Mangga

Ethiopian Fermented Tef

Bifidobacterium Longum

Indian Kanji Ferment

Bamboo Sprout Vinegar

Bacillus megaterium

Mexican Tepache

Synbiotic Supplements

Ethiopian Injera Starter

Coconut Vinegar

Belgian Lambic Yeast

Bifidobacterium Animalis

Bifidobacterium Breve

Milk Kefir Grains

German Sauerkraut

Lipoteichoic Acid

Tibetan Yak Yogurt

Christensenella minuta

Probiotic Cucumber Water

Bacillus pumilus

Bacillus laterosporus

Fermented Lentil Powder

Barley Miso (Hordeum vulgare)

Banana Blossom Pickles

Fermented Black Garlic

Himalayan Chhurpi Cheese

Japanese Amazake

Peruvian Chicha de Jora

Roseburia intestinalis

Streptococcus Thermophilus

Amazake (Fermented Rice)

Thai Fermented Fish Paste

Bacillus amyloliquefaciens

Dabai Wood Vinegar

Fermented Sweet Potato

Fermented Wheat Germ

Kazakh Fermented Mare's Milk

Kyrgyz Fermented Wheat Grass

Lactobacillus Casei Shirota

Lactobacillus Rhamnosus

Probiotic Coconut Water

Saccharomyces Boulardii

Balsamic Vinegar

Chilean Berry Vinegar

Muramyl Dipeptide

Bacillus circulans

Eubacterium hallii

Kazakh Fermented Mare's Milk

Bubbies Kosher Dill Pickles

Traditional Soy Sauce

Fermented Sausages

Kombucha-Derived Vinegar

Crème Fraîche

Milk Kefir Grains

Apple Cider Vinegar

Fermented Fish Sauce

Sourdough Bread

Apple Cider Vinegar with Mother

Cultured Buttermilk

Parmesan Cheese

Traditional Buttermilk

Water Kefir Grains

Kehoe's Umeboshi

Wildbrine Kimchi

Kehoe's Sauerkraut

Umeboshi Vinegar

Black Tea Kombucha

Shark Fin Ferment

Fermented Chili Sauce

Lassi Yogurt Culture

Shameta (Samita)

Balsamic Vinegar

Pickled Radishes

Green Tea Kombucha

Kombucha Vinegar

SCOBY Kombucha Culture

Wildbrine Kraut

Tzatziki Vegetables

Wildbrine Sauerkraut

Pickled Carrots

SCOBY (Kombucha)

Villager Cheese

Vinegar Mother Kombucha

Fermented Olives

Mukjaeng Pickles

Bulgarian Yogurt

Traditional Vinegar

Halo-Halo Ferments

Fermented Sriracha