Probiotics has a long history of human use, and cultured dairy products, for example, are traditionally consumed in several parts of the world. The FAO/WHO defines probiotics as ‘Live microorganisms which when administered in adequate amounts confer a health benefit on the host’ (FAO/WHO, 2001). Across the globe, about 20 probiotic strains, singly or in combination, mainly Lacotbacilli such as L.acidophilus, L. Casei, L. Reuterii and others.
Sabinsa’s white paper below discusses the role of probiotics in human health, as well as uses for specific probiotics, and what differentiates one probiotic from another.
Content provided and paid for by Sabinsa.