cow cheese, core, raw

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 johnsonii species 0.322
Azoarcus genus 0.035
Chryseobacterium genus 0.0262
Desulfobulbus genus 0.0377
Desulfuromonadaceae family 0.0758
Elizabethkingia genus 0.0251
Enterobacteriaceae family 0.0663
Enterococcus genus 0.0285
Gemella morbillorum species 0.0151
Lacticaseibacillus genus 0.476
Lactiplantibacillus genus 0.0922
Lactobacillaceae family 0.159
Lactobacillus genus 0.253
Lactococcus genus 98.2
Latilactobacillus genus 0.0826
Lentilactobacillus genus 0.106
Levilactobacillus genus 0.0538
Loigolactobacillus genus 0.465
Macrococcus genus 0.141
Porphyromonas genus 0.0403
Porphyromonas endodontalis species 0.0604
Prevotella genus 0.0368
Prevotella veroralis species 0.0226
Pseudomonas genus 0.0433
Secundilactobacillus genus 0.0228
Staphylococcus genus 0.133
Staphylococcus aureus species 0.0873
Streptococcaceae family 0.322
Streptococcus genus 0.14
Tannerella forsythia species 0.0675
Treponema denticola species 0.0604

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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