Bone & Joint: strains named in the research

Lactobacillus acidophilus is one of the most studied lactic acid bacteria, with research dating back decades documenting its ability to survive the harsh conditions of the gastrointestinal tract, including acid and bile …

Lactobacillus casei (species-level entry, undesignated strain) is a broadly studied lactic acid bacterium encountered across fermented dairy and non-dairy foods.

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) is a well-characterized lactic acid bacterium found across fermented foods, the human gut, and diverse environmental niches.

Akkermansia muciniphila is a gut bacterium that naturally inhabits the mucus layer lining the intestine and has attracted substantial scientific interest as a potential next-generation probiotic.

Lacticaseibacillus casei (species-level entry, no specific strain designation) is a broad species grouping that includes well-studied commercial strains such as L.

Bifidobacterium longum is a well-characterized commensal species found throughout the human gut, with a particularly studied role in early-life microbiome establishment.

Lacticaseibacillus rhamnosus, most widely studied as the GG strain, has an extensive research record, though the evidence base in this index is predominantly in vitro and animal-model work.

Bifidobacterium animalis subsp. lactis HN019 is among the more extensively studied probiotic strains, with human clinical trials exploring its potential across several areas.

Lactobacillus helveticus is a lactic acid bacterium widely used in dairy fermentation and probiotic applications.

Faecalibacterium prausnitzii is a butyrate-producing commensal bacterium that is among the most abundant in a healthy human gut and has attracted significant research interest as a potential next-generation probiotic.

Lacticaseibacillus rhamnosus GG (LGG) is one of the most extensively studied probiotic strains globally, though the papers linked to this strain entry focus primarily on encapsulation technology and formulation stability…

Lacticaseibacillus paracasei (the species, without a designated strain identifier) is a broadly distributed lactic acid bacterium found in fermented foods and the human gut.

Bifidobacterium breve is a species commonly found in the human gut, particularly in breastfed infants, where it plays a role in fermenting complex carbohydrates including human milk oligosaccharides.

Bacillus coagulans is a spore-forming bacterium studied as a probiotic candidate, in part because its spores exhibit heat and acid stability, a property studied in relation to survival through food processing and gastric…

Clostridium butyricum is a spore-forming anaerobic bacterium capable of producing butyric acid through fermentation.

Bacillus subtilis is a Gram-positive, rod-shaped bacterium widely distributed in soil and food environments, including fermented products.

Cutibacterium acnes (formerly Propionibacterium acnes) is a slow-growing bacterium that is a normal resident of human skin, particularly in sebaceous (oil-secreting) follicles.

Limosilactobacillus reuteri ATCC PTA-6475 is a human-origin strain that has been studied for gut barrier function, immune modulation, and as a potential adjunct during Helicobacter pylori eradication therapy.

Eubacterium rectale is a gram-positive, obligate anaerobe and prominent butyrate-producing member of the human gut microbiota, where it is typically one of the more abundant bacterial species.

Bacteroides fragilis is a gram-negative anaerobic bacterium that is a normal constituent of the human gut microbiome, though certain strains, particularly those carrying the B.

Enterococcus faecalis ATCC 29212 is a standard clinical reference strain used in antimicrobial susceptibility testing and dental research.

Bacteroides uniformis is a common anaerobic bacterium of the human gut microbiome, and a specific strain (CECT 7771) has attracted research interest for its metabolic effects in animal models.

Lactobacillus brevis is a heterofermentative lactic acid bacterium widely distributed in fermented food environments.

Lactobacillus delbrueckii is a lactic acid bacterium widely used in yogurt fermentation and industrial applications.