Potential Biotics for Nutritional Improvement of Health via Microbiome-Gut-Brain Axis

Table 1

Fermented utilising a substrate comprised of both plant and animal sources.

Components used for fermentation	Fermented substrates sustaining growth and activity of cultures
Milk/cheese + cultures	Fermented dairy products
Vegetable + cultures	Fermented vegetable products
Cereals + cultures	Fermented cereal foods
Root vegetables + cultures	Fermented root crop foods
Legumes + cultures	Fermented legume foods
Meat + cultures	Fermented meat foods
Fruits + cultures	Fermented undistilled beverages
Fish + cultures	Fermented fish products