BOOM
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 | Rank | Weight |
|---|---|---|
| Acinetobacter | genus | 0.442 |
| Bacteroides | genus | 0.179 |
| Brevibacterium | genus | 0.1 |
| Flavobacterium | genus | 0.238 |
| Lachnospiraceae | family | 0.267 |
| Lactobacillus | genus | 82.2 |
| Lactococcus | genus | 4.88 |
| Methylobacterium | genus | 0.238 |
| Oscillospiraceae | family | 0.124 |
| Phascolarctobacterium | genus | 0.224 |
| Propionibacterium | genus | 0.267 |
| Pseudomonas | genus | 0.222 |
| Psychrobacter | genus | 0.179 |
| Streptococcus | genus | 2.62 |
| Thermus | genus | 11.1 |
| Tumebacillus | genus | 0.222 |
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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