2.  Nutritional supplement.  Contains 1 or more cultures of living organisms. (Typically bacteria or yeast.)  Have a positive effect on the host.

3.  Digestable food ingredients.  Positively effect the endogeneous flora.  Stimulates the growth of one or more number of bacterial species.  “ Probiotic is a live microorganism which when given in adequate quantity has beneficial effect on host.”

4.  Lactobacillus  acidophilus, reuteri, casei, planatarum, rhamnosus.  Bifidobacteria  bifidum, breve, infantis, longum  Streptococcus  thermophilus  Saccharomyces

5. Lactobacillus bulgaricus Streptococcus thermophilus Activia, a probiotic yogurt (Danone) Bifidobacterium animalis

8.  Should not have any side effect.  Culture should have the strong adhesive capability with the digestive tract of the host.  Acid or bile resistant.  Possess high ability to multiply in the gut.  Durable to withstand of commercial manufacturing,processing.  Having the ability to reduce the pathogenic microorganisms.

9.  “The ageing process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the large bowel.  Proteolytic bacteria such as clostridia, which are part of the normal gut flora, produce toxic substances including phenols, indols and ammonia from the digestion of proteins.”

10. German professor Alfred Nissle, in 1917 isolated a strain of Escherichia coli from the feces of a First World War soldier who did not develop enterocolitis during a severe outbreak of shigellosis. In those days, antibiotics were not yet discovered, and Nissle used the strain with considerable success in acute cases of infectious intestinal diseases (salmonellosis and shigellosis). Escherichia coli Nissle 1917 is still in use and is one of the few examples of a non-LAB probiotic.

11.  In the 1960s the dairy industry began to promote fermented milk products containing Lactobacillus acidophilus.  In subsequent decades other [Lactobacillus] species have been introduced including Lactobacillus rhamnosus, Lactobacillus casei, and Lactobacillus johnsonii, because they are intestinal species with beneficial properties.

12.  Digestive health: by improving the problem of constipation,cramps,abdominal pain,diarrhea.  Urinary health  Immunity:by maintaining good intestinal flora i.e healthy immune system.  Obesity: capsules having Lactobacillus, bifidobacterium help to reduce waist circumfrence.

14. Japanese probiotic milk-like product made by fermenting a mixture of skimmed milk with a special strain of the bacteria Lactobacillus casei Shirota. Standard Yakult (excludes variations such as in Yakult Light) contains :  Sugar (sucrose) to balance sourness with sweetness.  Skim milk powder  Dextrose  Natural flavours  Live Lactobacillus casei strain Shirota, 6.5 billions per 65 mL bottle (concentration of 10 8 CFU/mL) Water.

15.  Obesity and Weight Management  Prevention of osteoporosis  Growth development in children  Treating and preventing respiratory infections, specially in children (boost immune system)  Cancer control  Acne treatment and clearer skin

16. “Probiotics will be to medicine in the 21 st century what antibiotics And microbiology were in the 20th”

17.  An old concept, with a new attitude  Potential therapy for many GI related diseases  Largely unproven, but growing body scientific evidence  Patients will need guidance as to which,when and how to use them.