Abstract
The idea of ingesting beneficial bacteria in order to maintain a healthy microbial balance in the gut was first proposed by Elie Metchnikoff in 1907, although fermented milk products have been consumed by humans for perhaps thousands of years. The term ?probiotics? was coined relatively recently (1957) to describe these health promoting microorganisms. These bacteria, which at present consist predominantly of members of the Lactobacillus and Bifidobacterium genera, are now often added to yoghurts in addition to the traditional yoghurt bacteria. Additionally, there are fermented milk products and dried live culture powders and capsules containing exclusively probiotics.
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