Unripe ume fruit is used to make the Japanese fermented plums.
Traditional buttermilk
Buttermilk, the liquid that remains after butter has been created, is rich in probiotics and should not be mistaken with cultured buttermilk.
Sourdough bread
The leavening ingredient in sourdough comes from the wild yeast and lactic acid bacteria that are already present in the flour.
Cottage cheese
Look for varieties of cottage cheese that have been fermented with live active cultures, since these will have the highest concentration of beneficial bacteria.
Gouda
Gouda is a probiotic-rich cheese because many beneficial bacteria are able to survive the cheese-making process.
Mozzarella
Mozzarella, a classic gooey pizza topping, maintains good bacteria and has fewer calories and salt than other cheeses.
Feta
Researchers believe that some varieties of feta, a salty sheep's milk cheese that is sometimes preserved in brine, contain cultures of probiotics.
Provolone
Provolone is fermented, like other cheeses, and includes probiotics.
Parmesan
The firm, aged Italian cheese is rich in calcium and has both prebiotic qualities and probiotic microorganisms.
Raw cheeses
Raw, or unpasteurized, milk has naturally occurring microorganisms that can survive the cheesemaking process.
Sour cream
You might not associate sour cream with good health, yet there are varieties that have probiotics.
Bananas
Bananas that are just on the verge of ripeness are an excellent source of prebiotics.