H. pylori

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.

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.

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

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.

Lactobacillus johnsonii is a facultative anaerobic lactic acid bacterium originally isolated from the human vaginal microbiota.

Limosilactobacillus reuteri DSM 17938 (formerly Lactobacillus reuteri DSM 17938) has been studied in multiple randomized controlled trials and at least one published meta-analysis examining infantile colic, episodes of p…

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

Bacillus clausii is a spore-forming bacterium studied as a potential probiotic organism in research.

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

Saccharomyces boulardii CNCM I-745 is among the most extensively studied probiotic yeasts, with a research base spanning randomized controlled trials, meta-analyses, and animal models.

Bifidobacterium infantis is an anaerobic bacterium native to the infant gut microbiota.

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

Lactobacillus gasseri is a species naturally found in the human vaginal and gastrointestinal microbiota, and the papers indexed here reflect a broad species-level literature rather than a single defined strain.

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.

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

Lactobacillus johnsonii La1 (also known as NCC533) is among the more extensively studied probiotic strains, with human randomized controlled trials examining several applications.

Limosilactobacillus fermentum UCO-979C has one of the more focused evidence bases among the strains in this batch, with research concentrated on Helicobacter pylori — the bacterium associated with peptic ulcers.

Bifidobacterium bifidum is a species naturally present in the human gut, particularly abundant in breastfed infants, where it plays a role in fermenting complex carbohydrates, including human milk oligosaccharides and ce…

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.

Bifidobacterium animalis BB-12 is one of the most extensively studied Bifidobacterium strains, with a research record spanning food science, gut physiology, and clinical settings.

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