Probiotic fermented foods types

Fermented dairy foods are the most widely used carriers of probiotics in Western societies, in particular yogurt and yogurt-type drink products. This may have historic reasons as mentioned above, but it has also practical reasons. Most commercially available probiotics belong to the genera Bifidobacterium and Lactobacillus. Members of these genera tend to grow well in milk, and it may even be their most common habitat. 

Klingberg, T. D., Axelsson, L., Naterstad, K., Elsser, D., Budde, B. B. (2005). Identification of potential probiotic starter cultures for Scandinavian-type fermented sausages. International Journal of Food Microbiology, 105,419-431. 

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