.

.


LogOff Samples
The information on this site is from academic and research studies. Applicability to humans must be determined by a licensed medical professional.

Lactococcus

I would like to know about this bacteria's

I would like to know what can change the quality that I have

You can compare microbiome impact of these by checking the desired items (try keeping the numbers below six(6) and clicking

General Substance Specific Substance Effect
Amino Acid and similar genistein Increases
polymannuronic acid Increases
arabinoxylan (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
barley whole-grain barley Increases
beta-glucan foods ß-glucan Increases
whole-grain barley Increases
carbon dioxide (breathing techniques) co2 Increases
cinnamon powder or oil cinnamon (oil. spice) Decreases
clostridium butyricum probiotics clostridium butyricum (probiotics) Decreases
Diet Style high-fat diets Decreases
flavonoid supplements genistein Increases
Food (excluding seasonings) black beans Increases
navy bean Increases
soy Decreases
wheat bran Increases
whole-grain barley Increases
gynostemma pentaphyllum herb gynostemma pentaphyllum (Jiaogulan) Increases
Herb or Spice cinnamon (oil. spice) Decreases
gynostemma pentaphyllum (Jiaogulan) Increases
high fat diet high-fat diets Decreases
lactobacillus probiotics - not specific lactobacillus rhamnosus gg (probiotics) Increases
lactobacillus rhamnosus probiotics lactobacillus rhamnosus gg (probiotics) Increases
Miscellaneous, food additives, and other odd items co2 Increases
not classified polyphenols Decreases
oligosaccharide (prebiotic) arabinoxylan oligosaccharides (prebiotic) Increases
polymannuronate hydrolase supplement polymannuronic acid Increases
Prebiotics and similar arabinoxylan oligosaccharides (prebiotic) Increases
resistant starch Increases
ß-glucan Increases
Probiotics clostridium butyricum (probiotics) Decreases
lactobacillus rhamnosus gg (probiotics) Increases
saccharomyces boulardii (probiotics) Increases
vsl#3 (probiotics) Increases
pulse / legumes black beans Increases
navy bean Increases
resistant starch resistant starch Increases
saccharomyces probiotics saccharomyces boulardii (probiotics) Increases
soy soy Decreases
Vitamins, Minerals and similar vitamin c Increases
vitamin d Decreases
vsl #3 probiotic mixture vsl#3 (probiotics) Increases
wheat wheat bran Increases
whole grains whole-grain barley Increases

I want to know what End Products this bacteria produces