| http://www.w3.org/ns/prov#value | - Derived from food sources such as cultured milk products, these microorganisms include lactic acid bacteria (e.g., Lactobacillus and Bifidobacterium), a nonpathogenic strain of Escherichia coli (e.g., E. coli Nissle, 1917), Clostridium butyricum, Streptococcus salivarius and Saccharomyces boulardii (a non pathogenic strain of yeast).
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