IBD: strains named in the research

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.

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.

Escherichia coli Nissle 1917 (EcN) is a non-pathogenic E.

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 …

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

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

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

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 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.

Bacteroides thetaiotaomicron is a dominant member of the healthy human gut microbiome and one of the most extensively studied gut commensal bacteria.

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

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.

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

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

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

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.

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.

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

Clostridium leptum is an anaerobic gut bacterium that belongs to a numerically significant group of microbes in the human intestine, often used as a biomarker in microbiome composition studies.

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.

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…

Escherichia coli K12 is a non-pathogenic laboratory reference strain that has been central to molecular biology and genetics research since the mid-20th century.

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

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…