Table 1 Probiotic microbes reported in ethnic fermented foods

Cereal-based

Boza, Uji, Fura, Ricera, Ogi, Oat-based, Malt-based drink,

Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lb. salivarius, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lb. pentosus, Lacticaseibacillus paracasei, Limosilactobacillus reuteri, Limosilactobacillus fermentum, Pediococcus acidilactici, P. pentosaceus, Weissella confusa, Limosilactobacillus reuteri, Streptococcus thermophilus, Streptococcus faecalis, Lb. delbrueckii, Levilactobacillus brevis, Leu. mesenteroides, E. faecalis, Lactococcus lactis, Lacticaseibacillus casei

[24, 45,46,47,48,49]

Fruits and Vegetables-based

Aubergine Makdoos, Kimchi, Kanji, Sauerkraut, Tempoyak, Ngari, Jiang-gua, Kitoza, Green pepper Makdoos, Mesu, Pickled green or Black olives, Vine leaves, Turkish Tarhana, Shatta

Lb. acidophilus, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Levlactobacillus brevis, Weissella cibaria, Weissella paramesenteroides, P. acidilactici, P. pentosaceus, Saccharomyces cerevisiae, Lacticaseibacillus casei, Latilactobacillus sakei, Limosilactobacillus fermentum, Leu. mesenteroides, E. faecalis, Lactococcus lactis, Lacticaseibacillus casei, Staphylococcus cohnii, Staphylococcus carnosus, Staphylococcus xylosus

[24, 27, 43,44,45]

Dairy-based

Jameed, Tarhana, Keshik, Probiotic milk, Yogurt, Amasi, Doogh, Kafir, Shrikhand, Dahi, Khadi

Lb. delbrueckii, Lacticaseibacillus casei, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Lb. acidophilus, Lb. kefir, Lacticaseibacillus paracasei, Lb. species, Weissella cibaria, P. pentosaceus, Streptococcus thermophilus, B. lactis, B. longum, E. faecium, Lactococcus lactis, Leu. pseudomesenteroides

[24, 27, 30]

Meat-based

Lang Satchu, Yak satchu, Arjia

Lacticaseibacillus casei, Lb. carnis, P. pentosaceus, E. faecium, Lb. species

[29]

Legume-based

Wadi, Kinema, Tungrymbai

Leu. mesenteroides, Limosilactobacillus fermentum, E. faecium

[28]