Probiotics database: a potential source of fermented foods

Table 2. The main source of probiotics. (a) Based on different regions of milk fermented foods; (b) Based on different regions of legume and cereals fermented foods; (c) Based on different regions of vegetable fermented foods; (d) Based on different regions of fish and meat fermented foods

Figure 1. Overall probiotics in PDBD

Table 3. The statistics of the probiotics included in PBDB

Table 4. The example of marketed probiotics products and constituent probiotics species

Table 5. The application, characteristics, and mechanisms of typical probiotics

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