| Food | Different Bacteria |
|---|
| Abbaye de Citeaux |
42 |
| Aloreña olives |
62 |
| Arax cheese |
97 |
| Ayran |
37 |
| backslopped kefir |
12 |
| Beer |
55 |
| Beer American Wild Ale |
56 |
| Beer Belgian Strong Dark Ale |
55 |
| Beer Brett Beer |
18 |
| Beer Farmhouse Ale - Sahti |
10 |
| Beer Farmhouse Ale - Saison |
5 |
| Beer Sour - Fruited |
17 |
| Beer Sour Ale |
20 |
| Beer Sour Flanders Red Ale |
173 |
| Betlehem cheese |
30 |
| Boule d'akassa (Burkina Faso) |
113 |
| Boule d'akassa (Burkina Faso) |
81 |
| bovis sausage |
12 |
| Brie cheese |
181 |
| Butter cheese, cow milk |
118 |
| BZ Liqvan cheese cheese farm B |
55 |
| cabbage kimchi 30day, CK30 |
15 |
| Caciocavallo Silano |
22 |
| Caipira cheese |
189 |
| Campo das Vertentes cheese |
126 |
| Canastra cheese, cow milk |
101 |
| Cassava dough, Ghana |
110 |
| Cerrado cheese, cow milk |
93 |
| Cheddar cheese |
140 |
| Cheddar cheese(USA) |
6 |
| Cheese |
99 |
| Cheese with dietary fibers |
144 |
| cheese with enzymes |
22 |
| cheese with enzymes plus Brochothrix thermosphacta |
26 |
| cheese with enzymes plus Lactococcus lactis |
24 |
| cheese with enzymes plus mix of Lc. lactis; V. casei; S. equorum; B. thermosphacta |
26 |
| cheese with enzymes plus Staphylococcus equorum |
27 |
| cheese with enzymes plus Vibrio casei |
38 |
| cheese with enzymes, rind |
18 |
| Cheese with protective lactobacilli in milk |
123 |
| Cheese, Caciocavallo |
96 |
| Cheese, Cheddar |
17 |
| Cheese, Emmental |
43 |
| Chinese fish sauce |
667 |
| chive kimchi |
10 |
| chopped pepper fermentation D21 |
24 |
| Chorizo |
58 |
| Cider - Dry |
113 |
| Cider soaked Cheddar cheese(USA) |
16 |
| Colonial cheese, cow milk |
114 |
| commercial yoghurt |
13 |
| cow cheese, core, raw |
34 |
| cow cheese, rind, raw |
37 |
| Curd cheese, cow milk |
210 |
| Dawadawa, Ghana |
165 |
| Dehulled maize dough fermented 12h, Ghana |
180 |
| Dehulled maize dough, Ghana |
200 |
| Douchi |
109 |
| dry-fermented sausage treated with chestnut extract |
25 |
| dry-fermented sausage treated with grape seed extract |
42 |
| dry-fermented sausage treated with sodium nitrite |
43 |
| DZ Liqvan cheese cheese farm D |
83 |
| Epoisses (French Cheese) |
72 |
| EZ Liqvan cheese cheese farm E |
58 |
| Fermented Fabriano-like sausage |
88 |
| Fermented finger millet |
160 |
| Fermented glutinous rice |
167 |
| fermented Hakarl |
167 |
| Fermented Piedmont Meat |
28 |
| Firm - ripened cheeses Pasteurised Cow |
35 |
| Firm - ripened cheeses Pasteurised Goat |
4 |
| Firm - ripened cheeses Pasteurised Sheep |
10 |
| Firm - ripened cheeses Unpasteurised Cow |
50 |
| Firm/semi-hard cheese (Gouda and Edam type), caciotta |
31 |
| Fontina Cheese |
35 |
| Fromadzo (Italian Cheese) |
37 |
| Fura, Ghana |
87 |
| Gappal seche, Burkina Faso |
119 |
| Ghee, Uganda |
98 |
| Gioddu (Italian Beverage) |
28 |
| Grana Padano (Italian Cheese) |
23 |
| Grancacio |
8 |
| Greek kefir |
104 |
| Greek style fermented table olives, Table Olives Kalamata |
139 |
| Gruyere cheese |
193 |
| Ham fermented for 4 years |
566 |
| Hard cheese (Cheddar, Emmental type) Pasteurised Cow |
43 |
| Hard cheese (Cheddar, Emmental type) Pasteurised Goat |
10 |
| Hard cheese (Cheddar, Emmental type) Pasteurised Sheep, rind |
16 |
| Hard cheese (Cheddar, Emmental type) Unpasteurised Cow |
40 |
| Hard cheese (Cheddar, Emmental type) Unpasteurised Cow, rind |
36 |
| Hard cheese (Cheddar, Emmental type) Unpasteurised Goat |
16 |
| horse sausage |
16 |
| Insecta environmental sample Control |
5 |
| IPM milk culture |
9 |
| Jarlsberg cheese |
165 |
| Kazak cheese |
28 |
| Kefir |
59 |
| kefir drink culture |
19 |
| Kefir grain |
32 |
| Kokonte, Ghana |
148 |
| Korean soy sauce Choongju ganjang 180-4 1 |
29 |
| Korean soy sauce Gongju ganjang 180-9 1 |
105 |
| Korean soy sauce Gyeongju ganjang 180-11 1 |
21 |
| Korean soy sauce Hadong ganjang 180-2 1 |
18 |
| Korean soy sauce Sunchang ganjang 180-10 1 |
30 |
| Korean soy sauce Yeongyang meju M3 1 |
14 |
| Kwerionik, Uganda |
107 |
| Lard Farm |
326 |
| leaf mustard kimchi 30day, L30 |
8 |
| Liqvan cheese cheese |
61 |
| Liqvan cheese cheese |
51 |
| Livarot (French Cheese) |
104 |
| Maize dough, Ghana |
125 |
| Malaysian fermented fish sauce |
725 |
| Marajó cheese, water buffalo milk + cow milk |
72 |
| Maroilles (French Cheese) |
49 |
| Mawe from maize fermented 12h, Benin |
85 |
| Mawe from maize fermented 48h, Benin |
108 |
| Mawe from sorghum fermented 12h, Benin |
133 |
| Mawe from sorghum fermented 48h, Benin |
106 |
| Millet dough(Ghana) |
110 |
| Millet dough(Ghana) |
97 |
| Millet dough(Ghana) |
105 |
| Mont d'Or (France) |
60 |
| Motoho fermented 72h, South Africa |
132 |
| Mozzarella cheese |
220 |
| Munster cheese |
83 |
| natural milk culture |
24 |
| Nono, Nigeria |
95 |
| Nunu, Ghana |
163 |
| Nyons fermented Olive fruit |
20 |
| Obushera, Uganda |
143 |
| Ogi from maize, Nigeria |
142 |
| Ogi from sorghum, Nigeria |
112 |
| Olive |
10 |
| Olive |
16 |
| Paipa cheese |
111 |
| Palm wine |
309 |
| Parmigiano Reggiano (Italy) |
25 |
| Parmigiano Reggiano dairy |
35 |
| Passito wine |
207 |
| Pasteurized Annatto |
24 |
| Pasteurized Carotene |
36 |
| Pecorino(Italian Cheese) |
53 |
| Pelardon (French Cheese) |
21 |
| Picual olives |
66 |
| Piedmont hard cheese |
134 |
| Pinot noir soaked Cheddar cheese |
11 |
| Pont l'Eveque(France) |
31 |
| pork sausage |
13 |
| Porter soaked Cheddar cheese(USA) |
9 |
| Portuguese Painho de Porco Iberico fermented sausages |
265 |
| Provolone cheese(USA) |
6 |
| Raclette du Valais Switzerland |
31 |
| Reblochon Cheese (France) |
56 |
| Ricotta |
18 |
| Robiola di Roccaverano Cheese (Italy) |
308 |
| Saint Marcellin Cheese (France) |
21 |
| Saint Nectaire Cheese (France) |
104 |
| salami at t28 days, inoculated with L. monocitogenes and Lb. curvatus 54M16, |
17 |
| salami at t28 days, inoculated with L. monocitogenes, |
29 |
| salami at t28 days, inoculated with Lb. curvatus 54M16, |
15 |
| salami at t28 days, no starter, |
23 |
| Sausage, Cyprus: Limassol |
757 |
| Sausage, Cyprus: Paphos |
174 |
| Scamorza |
9 |
| Serra de Canastra cheese(Brazil) |
27 |
| Serrano cheese, cow milk |
112 |
| Serro cheese, cow milk |
99 |
| Shubat Camel Cheese(Turkey) |
47 |
| Smoked Cheddar cheese(USA) |
11 |
| Smoked Provolone cheese(USA) |
10 |
| Smoked Swiss cheese(USA) |
12 |
| Soft - ripened cheese Pasteurised Cow |
41 |
| Soft - ripened cheese Pasteurised Goat |
14 |
| Soft - ripened cheese Pasteurised Sheep |
3 |
| Soft - ripened cheese Unpasteurised Cow |
22 |
| Soft - ripened cheese Unpasteurised Goat |
10 |
| Soumaintrain Cheese(France) |
91 |
| Sour Meat |
63 |
| Stinky beans Inoculated fermentation L. plantarum sampling time 15 replicate 1 sample type bean |
16 |
| Stinky beans spontaneous fermentation sampling time 15 replicate 1 sample type bean |
27 |
| suero costeño cheese (Columbia) |
32 |
| Sufu - Formented tofu |
192 |
| Surstromming - Fermented Herring (Sweden) |
164 |
| Swiss cheese(USA) |
28 |
| Swiss type cheese |
27 |
| Swiss-Dutch-type cheese |
675 |
| Table olives ready for consumption 90 d |
81 |
| Teff dough fermented |
155 |
| Tej, Ethiopia |
138 |
| tomato sour soup metagenome |
257 |
| Tonton, Uganda |
80 |
| traditional kefir |
19 |
| Trentingrana Cheese (Italy) |
153 |
| Tuba fermented drink(Filipino) |
41 |
| Wara, Nigeria |
102 |
| wild boar sausage |
17 |
| yoghurt fermentation |
556 |
| young radish kimchi |
29 |
