Abstract
Researches concerning were initiated by a Russian scientist named Elie Metchnikoff. He emphasized the importance of Lactobacillus species and fermented milk products present in the gastrointestinal tract for a healthy and long life. The term probiotics was first introduced in 1953 by Werner Kollath, and he defined as microbially derived factors that stimulate the growth of other microorganisms. Afterwards, the term “probiotics” was defined by Roy Fuller in 1989 as a live microbial feed supplement which beneficially affects the host by improving its intestinal microbial balance. Fuller's definition emphasizes the requirement of viability for and introduces the aspect of a beneficial effect on the host. Although, this definition has been widely used by the entire scientific world, according to the currently adopted definition by FAO/WHO, are: Live microorganisms confer a health benefit on the host when administered in adequate amounts” (FAO/WHO, 2001).
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