What are probiotics?

Probiotics are defined as microorganisms that exert health benefits when taken in specific quantities. Most probiotic organisms are members of the Lactobacillus family, which are constituents of the normal intestinal flora in humans from an early age.

Before a bacterial strain can be regarded as a true probiotic, it must be reported in scientific literature and:

There must be clear evidence of its health-enhancing properties
It must be able to "colonize" the gastrointestinal tract, so it plays a governing role in the balance of microbes
It must act like a "natural" antibiotic, inhibiting disease-causing microorganisms
It must be safe to consume
It must be amenable to commercial-level production
It must not negatively affect other beneficial micro-organisms in the gut

Probiotic bacteria are an ever-present companion to man, either naturally inhabiting the mouth or the gut or being consumed in traditional food products worldwide. It is impossible to say when their benefits to humans were first “discovered”. However, we know that they have been used to preserve food such as salami, cheese, soya sauce and sauerkraut for hundreds, if not thousands of years.

In the early 20th century, research efforts into probiotics concentrated on the lactobacilli found in milk products such as Lactobacillus casei (the first probiotic strain isolated by the Japanese) and its western equivalent, Lactobacillus acidophilus. About twenty years ago, probiotics were given a scientific definition and work began to identify the characteristics of individual probiotic strains. Research has intensified since then and we now have scientific proof of the concrete health benefits of probiotics on immunity, gut and oral health.

Read more about these under Health Benefits.




			What are probiotics? Probiotics are defined as microorganisms that exert health benefits when taken in specific quantities. Most probiotic organisms are members of the Lactobacillus family, which are constituents of the normal intestinal flora in humans from an early age. Before a bacterial strain can be regarded as a true probiotic, it must be reported in scientific literature and: There must be clear evidence of its health-enhancing properties It must be able to "colonize" the gastrointestinal tract, so it plays a governing role in the balance of microbes It must act like a "natural" antibiotic, inhibiting disease-causing microorganisms It must be safe to consume It must be amenable to commercial-level production It must not negatively affect other beneficial micro-organisms in the gut Probiotic bacteria are an ever-present companion to man, either naturally inhabiting the mouth or the gut or being consumed in traditional food products worldwide. It is impossible to say when their benefits to humans were first “discovered”. However, we know that they have been used to preserve food such as salami, cheese, soya sauce and sauerkraut for hundreds, if not thousands of years. In the early 20th century, research efforts into probiotics concentrated on the lactobacilli found in milk products such as Lactobacillus casei (the first probiotic strain isolated by the Japanese) and its western equivalent, Lactobacillus acidophilus. About twenty years ago, probiotics were given a scientific definition and work began to identify the characteristics of individual probiotic strains. Research has intensified since then and we now have scientific proof of the concrete health benefits of probiotics on immunity, gut and oral health. Read more about these under Health Benefits.
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