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== In food == Live probiotic [[Microbiological culture|cultures]] are part of [[fermented dairy product]]s, other [[fermented]] foods, and probiotic-fortified foods.<ref>{{Cite journal |last1=Mattila-Sandholm |first1=T. |last2=Myllärinen |first2=P. |last3=Crittenden |first3=R. |last4=Mogensen |first4=G. |last5=Fondén |first5=R. |last6=Saarela |first6=M. |year=2002 |title=Technological challenges for future probiotic foods |url=https://www.sciencedirect.com/science/article/abs/pii/S0958694601000991 |journal=International Dairy Journal |volume=12 |issue=2–3 |pages=173–182 |doi=10.1016/S0958-6946(01)00099-1 |access-date=29 December 2020 |archive-date=16 June 2022 |archive-url=https://web.archive.org/web/20220616074831/http://www.sciencedirect.com/science/article/abs/pii/S0958694601000991 |url-status=live |url-access=subscription }}</ref> [[Lactic acid bacteria]] (LAB), which are food fermenting bacteria, have the ability to prevent food spoilage and can improve the nutritive value of the foods they inhabit. Acid fermentation (as well as salting), remains one of the most practical methods of preservation of fresh vegetables, cereal gruels, and milk-cereal mixtures due to its low cost and energy requirements.<ref name="Foods 1992">{{Cite book |url=https://www.ncbi.nlm.nih.gov/books/NBK234703/ |title=Lactic Acid Fermentations |date=1992 |publisher=National Academies Press (US) |language=en |access-date=2021-03-30 |archive-date=2015-04-01 |archive-url=https://web.archive.org/web/20150401052540/https://www.ncbi.nlm.nih.gov/books/NBK234703/ |url-status=live }}</ref> [[List of fermented foods|Fermented products]] that contain lactic acid bacteria include vegetables such as [[Pickling|pickled vegetables]],<ref name="fv">{{Cite book |title=Fermented Vegetables; In: Food Microbiology: Fundamentals and Frontiers, 4th Ed |vauthors=Breidt F, McFeeters RF, Perez-Diaz I, Lee CH |publisher=ASM Press |year=2013 |isbn=978-1-55581-626-1 |location=Washington, DC |pages=841–855 |chapter=Fermented Vegetables |doi=10.1128/9781555818463.ch33 |access-date=19 May 2016 |chapter-url=https://fbns.ncsu.edu/USDAARS/Acrobatpubs/P376-400/p380.pdf |archive-date=28 May 2015 |archive-url=https://web.archive.org/web/20150528190455/http://fbns.ncsu.edu/USDAARS/Acrobatpubs/P376-400/p380.pdf |url-status=live }}</ref> [[kimchi]],<ref name="fv" /><ref name="dsnlab">{{Cite journal |vauthors=Oh CK, Oh MC, Kim SH |year=2004 |title=The Depletion of Sodium Nitrite by Lactic Acid Bacteria Isolated from Kimchi |journal=Journal of Medicinal Food |volume=7 |issue=1 |pages=38–44 |doi=10.1089/109662004322984680 |pmid=15117551}}</ref> [[pao cai]],<ref>{{Cite journal |vauthors=Pederson CS, Niketic G, Albury MN |year=1962 |title=Fermentation of the Yugoslavian pickled cabbage |journal=Applied Microbiology |volume=10 |issue=1 |pages=86–89 |doi=10.1128/AEM.10.1.86-89.1962 |pmc=1057814 |pmid=14484853}}</ref> and [[sauerkraut]];<ref name="sugm">{{Cite journal |last1=Friedman |first1=Y |last2=Hugenholtz |first2=Jeroen |last3=De Vos |first3=Willem M. |last4=Smid |first4=Eddy J. |year=2006 |title=Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry |url=http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582006000400011&tlng=&lng=en&nrm=iso |url-status=live |journal=Electronic Journal of Biotechnology |volume=9 |issue=4 |pages=E49–55 |doi=10.2225/vol9-issue4-fulltext-12 |doi-broken-date=December 9, 2024 |archive-url=https://web.archive.org/web/20130814122022/http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582006000400011&tlng=&lng=en&nrm=iso |archive-date=14 August 2013 |access-date=7 November 2007 |df=dmy-all}}</ref> [[Sourdough|sourdough bread]] or bread-like products made without [[wheat]] or [[Rye|rye flour]], amino acid/peptide meat-flavored sauces and pastes produced by fermentation of cereals and legumes; fermented cereal-fish-shrimp mixtures and fermented meats;<ref name="Foods 1992" /> soy products such as [[tempeh]],<ref name="mamt">{{Cite journal |vauthors=Moreno MR, Leisner JJ, Tee LK, Ley C, Radu S, Rusul G, Vancanneyt M, De Vuyst L |year=2002 |title=Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium |journal=Journal of Applied Microbiology |volume=92 |issue=1 |pages=147–157 |doi=10.1046/j.1365-2672.2002.01509.x |pmid=11849339 |doi-access=free |s2cid=20756449}}</ref> [[miso]],<ref>{{Cite web |last=Ehrlich |first=Steven D. |date=2011-05-24 |title=Lactobacillus acidophilus |url=http://umm.edu/health/medical/altmed/supplement/lactobacillus-acidophilus |url-status=live |archive-url=https://web.archive.org/web/20150911233110/http://umm.edu/health/medical/altmed/supplement/lactobacillus-acidophilus |archive-date=2015-09-11 |access-date=2015-09-17 |publisher=University of Maryland Medical Center (UMMC)}}</ref> and [[soy sauce]];<ref name="labi">{{Cite journal |vauthors=Tanasupawat S, Thongsanit J, Okada S, Komagata K |year=2002 |title=Lactic acid bacteria isolated from soy sauce mash in Thailand |journal=Journal of General and Applied Microbiology |volume=48 |issue=4 |pages=201–209 |doi=10.2323/jgam.48.201 |pmid=12469319 |doi-access=free}}</ref> dairy products such as [[yogurt]], [[kefir]],<ref>{{Cite journal |vauthors=Plessas S, Alexopoulos A, Voidarou C, Stavropoulou E, Bezirtzoglou E |year=2011 |title=Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application |journal=Anaerobe |volume=17 |issue=6 |pages=483–485 |doi=10.1016/j.anaerobe.2011.03.014 |pmid=21497663}}</ref> [[buttermilk]];<ref>{{Cite journal |vauthors=Shiby VK, Mishra HN |year=2013 |title=Fermented milks and milk products as functional foods – a review |journal=Critical Reviews in Food Science and Nutrition |volume=53 |issue=5 |pages=482–496 |doi=10.1080/10408398.2010.547398 |pmid=23391015 |s2cid=3059150}}</ref> and non-dairy products such as [[bee pollen]].<ref>{{Cite journal |last1=Mohammad |first1=Salma Malihah |last2=Mahmud-Ab-Rashid |first2=Nor-Khaizura |last3=Zawawi |first3=Norhasnida |date=2020-08-25 |title=Probiotic properties of bacteria isolated from bee bread of stingless bee Heterotrigona itama |url=http://psasir.upm.edu.my/id/eprint/87300/1/Probiotic%20properties%20of%20bacteria%20isolated%20from%20bee%20bread.pdf |journal=Journal of Apicultural Research |volume=60 |pages=172–187 |doi=10.1080/00218839.2020.1801152 |issn=0021-8839 |s2cid=225208290 |access-date=2022-04-21 |archive-date=2023-03-27 |archive-url=https://web.archive.org/web/20230327163325/http://psasir.upm.edu.my/id/eprint/87300/1/Probiotic%20properties%20of%20bacteria%20isolated%20from%20bee%20bread.pdf |url-status=live }}</ref> More precisely, sauerkraut contains the bacteria ''[[Leuconostoc mesenteroides]], [[Lactobacillus plantarum]], Pediococcus pentosaceus, [[Lactobacillus brevis]], Leuconostoc citreum, Leuconostoc argentinum, [[Lactobacillus paraplantarum]], Lactobacillus coryniformis'', and'' Weissella'' spp.<ref>{{Cite journal |last1=Plengvidhya |first1=V. |last2=Breidt |first2=F. Jr. |last3=Lu |first3=Z. |last4=Fleming |first4=H. P. |year=2007 |title=DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations |journal=Applied and Environmental Microbiology |volume=73 |issue=23 |pages=7697–7702 |bibcode=2007ApEnM..73.7697P |doi=10.1128/AEM.01342-07 |pmc=2168044 |pmid=17921264}}</ref> Kimchi contains the bacteria ''Leuconostoc'' spp., ''Weissella'' spp., and'' Lactobacillus'' spp. Pao cai contains ''L. pentosus, L. plantarum , Leuconostoc mesenteroides , L. brevis, L. lactis'', and ''L. fermentum''. A list of many other bacteria found in several Asian fermented fruits and vegetables also is available.<ref>{{Cite journal |last1=Swain |first1=Manas Ranjan |last2=Anandharaj |first2=Marimuthu |last3=Ray |first3=Ramesh Chandra |last4=Parveen Rani |first4=Rizwana |year=2014 |title=Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics |journal=Biotechnology Research International |volume=2014 |pages=1–19 |doi=10.1155/2014/250424 |pmc=4058509 |pmid=25343046 |doi-access=free}}</ref><ref>{{Cite journal |title=Table 1: Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent |date=2014 |doi=10.1155/2014/250424 |pmid=25343046 |url=https://www.hindawi.com/journals/btri/2014/250424/tab1/ |url-status=live |archive-url=https://web.archive.org/web/20190216153544/https://www.hindawi.com/journals/btri/2014/250424/tab1/ |archive-date=2019-02-16 |access-date=2019-02-16 |journal=Biotechnology Research International |pmc=4058509 | vauthors = Swain MR, Anandharaj M, Ray RC, Parveen Rani R |doi-access=free }}</ref> Kefir contains ''[[Lactobacillus acidophilus]], [[Bifidobacterium bifidum]], [[Streptococcus thermophilus]], [[Lactobacillus delbrueckii subsp. bulgaricus|Lactobacillus delbrueckii]]'' subsp. ''bulgaricus, Lactobacillus helveticus, [[Lactobacillus kefiranofaciens]], Lactococcus lactis'', and ''Leuconostoc ''species.<ref name="Guzel2011">{{Cite journal |vauthors=Guzel-Seydim ZB, Kok-Tas T, Greene AK, Seydim AC |date=March 2011 |title=Review: functional properties of kefir |journal=Crit Rev Food Sci Nutr |volume=51 |issue=3 |pages=261–268 |doi=10.1080/10408390903579029 |pmid=21390946 |s2cid=19963871}}</ref><ref name="Farnworth2005">{{Cite journal |last=Farnworth |first=Edward R |date=4 April 2005 |title=Kefir-a complex probiotic |url=http://kefir.it/kefir_probiotic.pdf |url-status=dead |journal=Food Science and Technology Bulletin: Functional Foods |volume=2 |issue=1 |pages=1–17 |citeseerx=10.1.1.583.6014 |doi=10.1616/1476-2137.13938 |archive-url=https://web.archive.org/web/20140514095454/http://www.kefir.it/kefir_probiotic.pdf |archive-date=14 May 2014 |access-date=20 December 2014}}</ref> Buttermilk contains either ''[[Lactococcus lactis]]'' or ''L. bulgaricus''. Other acidic bacteria, said to be probiotic,<ref name="bauer">{{Cite news |last=Bauer |first=Brent |date=July 8, 2017 |title=What is kombucha tea? Does it have any health benefits? |work=Mayo Clinic |url=https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126 |url-status=live |access-date=2018-09-05 |archive-url=https://web.archive.org/web/20180809045554/https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-answers/kombucha-tea/faq-20058126 |archive-date=August 9, 2018 |df=mdy-all}}</ref><ref>{{Cite news |last=Wollan |first=Malia |title=Kombucha Tea Attracts a Following and Doubters |newspaper=The New York Times |date=24 March 2010 |url=https://www.nytimes.com/2010/03/25/fashion/25Tea.html |url-status=live |access-date=2018-09-05 |archive-url=https://web.archive.org/web/20180712093540/https://www.nytimes.com/2010/03/25/fashion/25Tea.html |archive-date=2018-07-12}}</ref> can be found in [[kombucha]], including ''[[Gluconacetobacter xylinus]]'',<ref name="myc">{{Cite journal |vauthors=Jarrell J, Cal T, Bennett JW |year=2000 |title=The Kombucha Consortia of yeasts and bacteria |journal=Mycologist |volume=14 |issue=4 |pages=166–170 |doi=10.1016/S0269-915X(00)80034-8}}</ref><ref>{{Cite journal |last1=Jonas |first1=Rainer |last2=Farah |first2=Luiz F. |year=1998 |title=Production and application of microbial cellulose |journal=Polymer Degradation and Stability |volume=59 |issue=1–3 |pages=101–106 |doi=10.1016/s0141-3910(97)00197-3}}</ref>'' [[Zygosaccharomyces bailii|Zygosaccharomyces]]'' sp.,'' Acetobacter pasteurianus, [[Acetobacter aceti]]'', and ''Gluconobacter oxydans''.<ref>{{Cite journal |last1=Jayabalan |first1=Rasu |last2=Malbaša |first2=Radomir V. |last3=Lončar |first3=Eva S. |last4=Vitas |first4=Jasmina S. |last5=Sathishkumar |first5=Muthuswamy |year=2014 |title=A Review on Kombucha Tea – Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus |journal=Comprehensive Reviews in Food Science and Food Safety |volume=13 |issue=4 |pages=538–550 |doi=10.1111/1541-4337.12073 |pmid=33412713 |doi-access=free}}</ref>
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