suero costeño cheese (Columbia)

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
Acinetobacter genus 0.129
Alloprevotella genus 0.00588
Bacillus genus 0.0289
Cronobacter genus 0.033
Dialister invisus species 0.00441
Enhydrobacter aerosaccus species 0.121
Enterobacter genus 0.178
Enterobacterales order 5.59
Enterobacteriaceae family 0.326
Enterococcus genus 0.189
Erwiniaceae family 0.638
Klebsiella genus 0.777
Lactiplantibacillus genus 0.044
Lactobacillus genus 29.6
Lactobacillus delbrueckii species 1.87
Lactococcus genus 3.31
Lentilactobacillus genus 1.18
Leuconostoc genus 2.32
Limosilactobacillus genus 16.8
Pectobacterium genus 0.752
Pluralibacter genus 0.228
Pluralibacter gergoviae species 0.132
Salmonella genus 0.115
Staphylococcus genus 0.16
Streptococcaceae family 0.262
Streptococcus genus 47.4
Tetragenococcus genus 0.0181
Trabulsiella genus 0.0882
Veillonella genus 0.0206
Weissella genus 0.00761

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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