Fermented/Probiotic

250 ingredients in this category · Page 1 of 2

Cards show public score state, not clinical-evidence tiers. Open a profile to inspect validation, screened citations, and dosage support.

Beta-Glucan (Oat)

Provisional public score 9/10

Bifidobacterium infantis 35624

Provisional public score 9/10

Bread Kvass

Provisional public score 9/10

Fermented Beetroot

Provisional public score 9/10

Fermented Papaya

Provisional public score 9/10

Korean Soybean Paste

Provisional public score 9/10

Lactobacillus rhamnosus GG (LGG)

Provisional public score 9/10

Mexican Tepache Ferment

Provisional public score 9/10

Swedish Fermented Herring

Provisional public score 9/10

2'-Fucosyllactose (2'-FL)

Provisional public score 8.5/10

Beta-Glucan (Yeast)

Provisional public score 8.5/10

Bifidobacterium lactis BB-12

Provisional public score 8.5/10

Inulin (Chicory Root)

Provisional public score 8.5/10

Konjac Glucomannan

Provisional public score 8.5/10

Lactobacillus plantarum 299v

Provisional public score 8.5/10

Saccharomyces boulardii CNCM I-745

Provisional public score 8.5/10

Bifidobacterium longum BB536

Provisional public score 8/10

Human Milk Oligosaccharides (HMOs)

Provisional public score 8/10

Hydroxytyrosol

Provisional public score 8/10

Lactobacillus gasseri BNR17

Provisional public score 8/10

Lactobacillus reuteri DSM 17938

Provisional public score 8/10

Partially Hydrolyzed Guar Gum (PHGG)

Provisional public score 8/10

Seaweed Polysaccharides

Provisional public score 8/10

Urolithin A (Mitopure)

Provisional public score 8/10

Bacillus coagulans GBI-30 6086

Provisional public score 7.5/10

Bifidobacterium breve M-16V

Provisional public score 7.5/10

Fermented Ginseng

Provisional public score 7.5/10

Galactooligosaccharides (GOS)

Provisional public score 7.5/10

Lactobacillus acidophilus LA-5

Provisional public score 7.5/10

Natto (Fermented Soybean)

Provisional public score 7.5/10

Soy Tempeh

Provisional public score 7.5/10

Tributyrin (ProButyrate)

Provisional public score 7.5/10

Xylooligosaccharides (XOS)

Provisional public score 7.5/10

Bacillus clausii (Enterogermina)

Provisional public score 7/10

Bacillus coagulans MTCC 5856 (LactoSpore)

Provisional public score 7/10

Bacillus subtilis DE111

Provisional public score 7/10

Butyrate (Sodium/Calcium)

Provisional public score 7/10

Butyrate (Sodium/Calcium/Magnesium)

Provisional public score 7/10

Fermented Turmeric

Provisional public score 7/10

Human Milk Oligosaccharides (2'-FL HMO)

Provisional public score 7/10

Isomaltooligosaccharides

Provisional public score 7/10

Lactate

Provisional public score 7/10

Lactobacillus fermentum ME-3

Provisional public score 7/10

Larch Arabinogalactan

Provisional public score 7/10

Miso Paste

Provisional public score 7/10

Resistant Starch (Type 2)

Provisional public score 7/10

Urolithin A

Provisional public score 7/10

Bacillus clausii

Provisional public score 6.5/10

Butyrate

Provisional public score 6.5/10

Heat-Killed Lactobacillus (Paraprobiotic)

Provisional public score 6.5/10

Propionate

Provisional public score 6.5/10

Resistant Dextrin

Provisional public score 6.5/10

Resistant Starch Type 2 (Green Banana)

Provisional public score 6.5/10

Acetate (Short-Chain Fatty Acid)

Provisional public score 6/10

African Palm Wine Ferment

Provisional public score 6/10

Bacillus Coagulans

Provisional public score 6/10

Bacillus indicus HU36

Provisional public score 6/10

Balkan Fermented Yogurt (Tarator)

Provisional public score 6/10

Barley Miso

Provisional public score 6/10

Beet-Kombucha Fusion Drink

Provisional public score 6/10

Brazilian Cassava Ferment

Provisional public score 6/10

Brazilian Fermented Caju Wine

Provisional public score 6/10

Brazilian Fermented Cassava (Tucupi)

Provisional public score 6/10

Brazilian Fermented Pineapple Wine

Provisional public score 6/10

Brie

Provisional public score 6/10

Brined Feta

Provisional public score 6/10

Brown Jasmine Rice Vinegar

Provisional public score 6/10

Chickpea Tempeh

Provisional public score 6/10

Egyptian Kishk Ferment

Provisional public score 6/10

Enterococcus Faecium

Provisional public score 6/10

Equol

Provisional public score 6/10

Ethiopian Fermented Honey Wine (Tej)

Provisional public score 6/10

Ethiopian Fermented Injera Batter

Provisional public score 6/10

Ethiopian Injera Ferment

Provisional public score 6/10

Ethiopian Tella Beer

Provisional public score 6/10

Ethiopian Tella Ferment

Provisional public score 6/10

Exopolysaccharides (EPS)

Provisional public score 6/10

Fermented Apples

Provisional public score 6/10

Fermented Bell Peppers

Provisional public score 6/10

Fermented Cabbage

Provisional public score 6/10

Fermented Coconut Water

Provisional public score 6/10

Fermented Coffee

Provisional public score 6/10

Fermented Cucumber

Provisional public score 6/10

Fermented Garlic

Provisional public score 6/10

Fermented Lemons

Provisional public score 6/10

Fermented Mango

Provisional public score 6/10

Fermented Mangoes

Provisional public score 6/10

Fermented Radish

Provisional public score 6/10

Fermented Shallots

Provisional public score 6/10

Fermented Soy Milk

Provisional public score 6/10

Fermented Soybean Soup Base

Provisional public score 6/10

Fermented Spinach

Provisional public score 6/10

Fermented Sweet Corn

Provisional public score 6/10

Fermented Sweet Potatoes

Provisional public score 6/10

Fermented Zucchini

Provisional public score 6/10

Finnish Fermented Milk (Viili)

Provisional public score 6/10

French Fermented Cider

Provisional public score 6/10

Georgian Pear Vinegar

Provisional public score 6/10

Greek Yogurt Whey Culture

Provisional public score 6/10

Icelandic Skyr Culture

Provisional public score 6/10

Indian Amla Ferment

Provisional public score 6/10

Indian Fermented Dhokla Batter

Provisional public score 6/10

Indian Fermented Idli Batter

Provisional public score 6/10

Indian Fermented Tamarind Water (Imli Pani)

Provisional public score 6/10

Indonesian Fermented Soy Sauce (Kecap Manis)

Provisional public score 6/10

Indonesian Tempeh

Provisional public score 6/10

Iranian Kashk Ferment

Provisional public score 6/10

Iraqi Yogurt Drink Ferment (Laban)

Provisional public score 6/10

Irish Clabber Ferment

Provisional public score 6/10

Italian Fermented Grape Must

Provisional public score 6/10

Italian Fermented Olives

Provisional public score 6/10

Japanese Amazake Ferment

Provisional public score 6/10

Japanese Fermented Miso Soup Base

Provisional public score 6/10

Japanese Fermented Plums (Umeboshi)

Provisional public score 6/10

Japanese Fermented Umeboshi

Provisional public score 6/10

Japanese Mirin Ferment

Provisional public score 6/10

Japanese Miso

Provisional public score 6/10

Japanese Miso Ferment Glycine max

Provisional public score 6/10

Japanese Natto Ferment

Provisional public score 6/10

Japanese Shio Koji

Provisional public score 6/10

Kazakh Fermented Mare’s Milk (Kumis)

Provisional public score 6/10

Kefir

Provisional public score 6/10

Kenyan Uji Ferment

Provisional public score 6/10

Kimchi

Provisional public score 6/10

Kombucha

Provisional public score 6/10

Kombucha Vinegar Drink

Provisional public score 6/10

Korean Fermented Radish (Danmuji)

Provisional public score 6/10

Korean Fermented Soybean Paste (Cheonggukjang)

Provisional public score 6/10

Mexican Fermented Atole (Pozol)

Provisional public score 6/10

Mexican Fermented Nopal Pads

Provisional public score 6/10

Mexican Pulque Ferment

Provisional public score 6/10

Miso

Provisional public score 6/10

Mongolian Airag Ferment

Provisional public score 6/10

Mongolian Fermented Horse Milk (Airag)

Provisional public score 6/10

Nepalese Raksi Ferment

Provisional public score 6/10

Nepali Fermented Gundruk

Provisional public score 6/10

Norwegian Fermented Rakfisk

Provisional public score 6/10

Polydextrose

Provisional public score 6/10

Probiotic Berry Lemonade

Provisional public score 6/10

Russian Beet Kvass

Provisional public score 6/10

Russian Fermented Beet Kvass

Provisional public score 6/10

Russian Fermented Beet Kvass Beta vulgaris

Provisional public score 6/10

Russian Kvass Ferment

Provisional public score 6/10

Russian Tvorog Cheese Culture

Provisional public score 6/10

Saccharomyces Cerevisiae

Provisional public score 6/10

Sauerkraut

Provisional public score 6/10

Scandinavian Fermented Fish (Surströmming)

Provisional public score 6/10

Scandinavian Filmjölk

Provisional public score 6/10

Scandinavian Filmjölk Culture

Provisional public score 6/10

South African Amasi Ferment

Provisional public score 6/10

South African Umqombothi Ferment

Provisional public score 6/10

South American Chicha Ferment

Provisional public score 6/10

South Indian Fermented Rice Batter

Provisional public score 6/10

Soy Oligosaccharides

Provisional public score 6/10

Thai Fermented Chili Paste (Nam Prik)

Provisional public score 6/10

Thai Fermented Fish Sauce (Nam Pla)

Provisional public score 6/10

Thai Fermented Tamarind Paste

Provisional public score 6/10

Tibetan Thenthuk Ferment

Provisional public score 6/10

Tibetan Yak Butter Ferment

Provisional public score 6/10

Tibetan Yak Milk Ferment

Provisional public score 6/10

Turkish Ayran Culture

Provisional public score 6/10

Turkish Kefir Grain Culture

Provisional public score 6/10

Vietnamese Fermented Rice Noodles (Bánh Hỏi)

Provisional public score 6/10

Vietnamese Fermented Shrimp Paste

Provisional public score 6/10

Vietnamese Nem Chua Ferment

Provisional public score 6/10

Acetate

Provisional public score 5.5/10

Bacillus licheniformis

Provisional public score 5.5/10

Jun Tea (Honey Kombucha)

Provisional public score 5.5/10

Lentil Tempeh

Provisional public score 5.5/10

African Fermented Sorghum Beer

Provisional public score 5/10

Akkermansia muciniphila

Provisional public score 5/10

Akkermansia muciniphila (Pasteurized)

Provisional public score 5/10

Bifidobacterium breve Yakult

Provisional public score 5/10

Buttermilk

Provisional public score 5/10

Doubanjiang (Fermented Bean Paste)

Provisional public score 5/10

Faecalibacterium prausnitzii

Provisional public score 5/10

Fermented Almond Milk

Provisional public score 5/10

Fermented Apple Cider

Provisional public score 5/10

Fermented Black Beans

Provisional public score 5/10

Fermented Blackberries

Provisional public score 5/10

Fermented Blueberries

Provisional public score 5/10

Fermented Cabbage Leaves

Provisional public score 5/10

Fermented Carrot Sticks

Provisional public score 5/10

Fermented Cashew Cheese

Provisional public score 5/10

Fermented Coconut Yogurt

Provisional public score 5/10

Fermented Ginger Beer

Provisional public score 5/10

Fermented Lentils

Provisional public score 5/10

Fermented Oat Milk

Provisional public score 5/10

Fermented Soy Sauce

Provisional public score 5/10

Fermented Squash

Provisional public score 5/10

Fermented Strawberries

Provisional public score 5/10

Fermented Tamarind

Provisional public score 5/10

Indian Fermented Dosa Batter

Provisional public score 5/10

Indian Fermented Mango Pickle

Provisional public score 5/10

Kefiran

Provisional public score 5/10

Koji (Aspergillus Oryzae)

Provisional public score 5/10

Korean Fermented Soy Sauce (Ganjang)

Provisional public score 5/10

Kvass (Fermented Beet)

Provisional public score 5/10

Norwegian Fermented Trout

Provisional public score 5/10

Pickled Beets

Provisional public score 5/10