Top Results for Probiotic

Yogi Green Tea Kombucha is a blended tea product from Yogi Tea, a U.S. brand founded in 1984, combining green tea with kombucha extract and botanicals to offer fermentation-associated flavor notes without live cultures.

Caspian Sea yogurt is a mesophilic yogurt fermented at room temperature using Lactococcus lactis strains. It was introduced to Japan in the 1990s, reportedly originating from strains from Georgia in the Caucasus region. The yogurt is characterized by a viscous, ropy texture and a milder flavor than...

Togwa is a fermented cereal food and drink consumed in Tanzania and elsewhere in East Africa. It is commonly prepared from maize, sorghum, millet, or combinations of cereal flours, which are cooked with water and then allowed to undergo lactic fermentation. The resulting product ranges from a thin b...

Jun tea is a fermented drink made from sweetened green tea and a symbiotic culture of bacteria and yeast, using honey as the principal sweetener. Its production resembles kombucha fermentation and typically yields a tart, lightly effervescent beverage containing organic acids and residual sweetness....

Acidophilus milk is a fermented dairy product made by culturing milk specifically with Lactobacillus acidophilus, promoted for digestive health benefits and widely sold as a probiotic food in the 20th century.

Sowens, also called sowans, is a traditional Scottish preparation made from the husks and fine meal left after milling oats. The oat material is soaked in water and allowed to ferment, producing a sour, porridge-like liquid or gruel that can be cooked and served as food. It belongs to older rural fo...

Mahewu is a traditional fermented cereal beverage associated with Southern Africa. It is usually made by cooking maize meal with water into a thin porridge, then allowing the mixture to ferment, often with sorghum or millet malt used to initiate the process. The resulting drink is generally non-alco...

Yakult is a sweetened fermented milk drink first produced in Fukuoka, Japan, in 1935 by physician and microbiologist Minoru Shirota. Its defining ingredient is the Shirota strain, currently classified by Yakult as Lacticaseibacillus paracasei strain Shirota and formerly called Lactobacillus casei st...

Rejuvelac is a fermented beverage made by soaking or fermenting sprouted grains, commonly wheat or rye, in water. The drink became associated with Ann Wigmore and the raw-food movement, which presented it as part of a diet centered on uncooked plant foods. Its taste and preparation can vary, and cla...

Natto is a Japanese food made by fermenting cooked soybeans with Bacillus subtilis var. natto. The fermentation produces a characteristic sticky, stringy texture and a strong aroma, along with a savory flavor. Natto is commonly eaten with rice, often at breakfast, and is sold in small containers for...