salami at t28 days, inoculated with L. monocitogenes,

The data comes from FoodMicrobionet and does not cover yogurts with probiotics added. Most foods have not been studied. Weight indicate the relative amount of the total bacteria. Bacteria not found in the NCBI list may be omitted. See the above site for a full list.

Data is aggregate from multiple studies which often use different measurement techniques

Bacteria RankWeight
Agrilactobacillus genus 3.31
Alphaproteobacteria class 0.0124
Bacilli class 0.23
Bacillota phylum 0.0108
Brochothrix genus 6.1
Carnobacterium genus 5.1
Enterobacterales order 0.0124
Enterobacteriaceae family 0.0124
Enterococcaceae family 0.0339
Enterococcus genus 0.297
Gammaproteobacteria class 0.0108
Kocuria genus 0.115
Lacticaseibacillus genus 0.102
Lactobacillaceae family 7.59
Lactobacillales order 0.885
Lactobacillus genus 0.062
Lactococcus genus 0.409
Latilactobacillus genus 56.3
Leuconostoc genus 7.57
Limosilactobacillus genus 0.0744
Listeria genus 0.299
Micrococcaceae family 0.0248
Micrococcales order 0.0323
Psychrobacter genus 4.89
Staphylococcaceae family 0.0732
Staphylococcus genus 5.95
Tetragenococcus genus 0.269
Weissella genus 0.146

BOOM

All suggestions are computed solely on their predicted microbiome impact. Safety, side-effects etc must be evaluated by your medical professionals before starting. Some items suggests have significant risk of adverse consequences for some people.

Special thanks to David F Morrison and Geert Van Houcke for doing Quality Assurance. Special thanks to Oliver Luk, B.Sc. (Biology) from BiomeSight for spot checking the coding of data from the US National Library of Medicine

This is an Academic site. It generates theoretical models of what may benefit a specific microbiome results.

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