Authors : K. Azizpour , S. Bahrambeygi , S. Mahmoodpour , A. Azizpour , S. Mahmoodpour , S. Bahrambeygi and K. Azizpour
Abstract: The benefits of probiotics have been recognized and explored for over a century. The pioneering research of Tissier and Moro was elaborated in the Metchnikoff?s theory of longevity and converted into commercial reality by Shirota and Kellogg in 1930s and German nutritionists with their probiotic therapy in 1950s. Probiotics are described as live microorganisms, which when administered in adequate amounts confer a health benefit on the host, especially by improving intestinal microbial balance. The major consumption of probiotics is in dairy-based foods form, which is containing intestinal species of Lactobacillus and Bifidobacterium. A number of potential benefits of probiotics have been proposed, including: Adherence to cells; exclusion or reduction of pathogenic adherence; production of acids, hydrogen peroxide and bacteriocins antagonistic to pathogen growth, safe, noninvasive, noncarcinogenic and nonpathogenic characteristics and congregation to form a normal balanced flora. The aim of this study is to pay the tribute to pioneers in the field and provide an overview of the current state of knowledge about probiotics and their impact on our well-being.
K. Azizpour , S. Bahrambeygi , S. Mahmoodpour , A. Azizpour , S. Mahmoodpour , S. Bahrambeygi and K. Azizpour , 2009. History and Basic of Probiotics. Research Journal of Biological Sciences, 4: 409-426.