Intake recommendations of the German Nutrition Society (DGE) are not yet available for probiotics.
| Foods containing strains of bacteria with probiotic activity, such as lactic acid bacteria (lactobacilli). | ||
| Acidified milk products | Tilsit | Fermented vegetables |
| Acidified milk/soured milk | Mountain cheese | Sour cucumbers |
| Buttermilk | Cheddar | Sauerkraut |
| Sour cream | Brie | Beet |
| Yogurt | Camembert | Green beans (lactic acid fermented) |
| Kefir | Limburg | Carrots (lactic acid fermented) |
| Tatte (long milk) | Harz cheese | Kohlrabi (lactic acid fermented) |
| Sour cream | Hand cheese | Celery (lactic acid fermented) |
| Curd cheese | Pumpkin (lactic acid fermented) | |
| Paprika (lactic acid fermented) | ||
| Cheese | Olives (lactic fermented) | |
| Cream cheese | ||
| Cottage cheese | Fermented soy products | |
| Edam | Miso | |
| Gouda | Natto | |
Note: Foods in bold are particularly rich in strains of bacteria with probiotic activity.
