Live Dietary Microbes

Live dietary microbes are safe, live microorganisms.

Live dietary microbes are the safe bacteria and other microorganisms consumed through a person’s daily diet. For millennia, humans ingested a wide variety of live dietary microbes through consuming raw and unprocessed foods. Today, many foods are processed in a way that removes or kills most of these microbes.

Key sources of live microbes in the diet include raw fruits and vegetables, due to the bacteria and yeasts that are naturally present on a plant during its growth. Fermented foods are another common source of live microbes – particularly those foods which have not been heat treated, retaining the live microorganisms. Consumption of higher levels of live dietary microbes is  linked with health benefits.

 

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  • A guide to the new FDA Qualified Health Claim for yogurt
    Fermented foods such as yogurt, kimchi, and fermented pickles have traditionally been associated with health benefits in countries around the…

  • Episode 27: Investigating the benefits of live dietary microbes
      [powerpress] The Science, Microbes & Health Podcast  This podcast covers emerging topics and challenges in the science of probiotics,…

  • Are the microbes in fermented foods safe? A microbiologist helps demystify live microbes in foods for consumers
    By Dr. Gabriel Vinderola, PhD,  Associate Professor of Microbiology at the Faculty of Chemical Engineering from the National University of…

  • Positive health outcomes associated with live microbe intake from foods, including fermented foods, assessed using NHANES database
    This interrogation of a dietary database linked consumption of foods containing live microbes with several biomarkers of health.

  • Live Dietary Microbes: A Role in Human Health

  • A Classification System for Defining and Estimating Dietary Intake of Live Microbes in US Adults and Children
    This paper estimated dietary intake of live microorganisms in US adults and children, using cross-sectional data from NHANES dietary database. The authors assigned foods an estimated level of live microbes per gram and estimated the percentage of individuals with low, medium and high intake.

  • Do fermented foods contain probiotics?
    By Prof. Maria Marco, PhD, Department of Food Science & Technology, University of California, Davis We frequently hear that “fermented…

  • The USDA Global Branded Food Products Database is Now Accepting Data on Live Microbes – Call for Data Submission
    Marie E. Latulippe, MS, RDN, Director of Science Programs and Brienna Larrick, PhD, PMP Scientific Program Manager, Institute for the…

  • New ISAPP-led paper calls for investigation of evidence for links between live dietary microbes and health
    The past two decades have brought a massive increase in knowledge about the human gut microbiota and its links to…

  • The Big Breakup of Lactobacillus