History of Probiotics
Use of live microbes in food has a long history. In early 1900, Elie Metchnikoff (Mr. immunology) writing the theory that people who drink a lot of Bulgarian yoghurt proved more youthful than those not drinking yoghurt. He mentions the “Bulgarian bacillus” in yogurt, which eventually known as Lactobacillus bulgaricus and used for the manufacture of yoghurt.
Metchnikoff concluded that “Dependence of microorganisms in the human body to a food will cause the microorganism can be modified and nasty microorganisms in the body can be replaced with a more rewarding.”
The term probiotic, which is derived from Greek and means “for life”, was first used by Lilly and Stillwell in 1965 to describe “substances released by a microorganism which stimulate growth”.
Experts WHO / FAO defines probiotics as live bacteria that, when given the appropriate amount would have beneficial effects on the human body.
Simply put, probiotics are bacteria were cultured in laboratory conditions, and then used to balance the microflora is unbalanced due to stress, illness, or use of antibiotics.
In 1921, began research on Lactobacillus acidophilus. In 1965, the first definition of probiotics is formulated, when Lactobacillus casei Shirota was found in 1930 which is known as the â € œYakult Strainâ €??. Furthermore probiotics are now more and more are found, published, and marketed in the form of yogurt, dietary supplements, and others.
Terms of Probiotics
When the bacteria said to be a probiotic?
Safe. Probiotics should be safe to eat, do not cause disease, do not produce toxins, and is not resistant to antibiotics.
Can be consumed and packaged in the form of yogurt, powder, capsules.
Should remain alive and stable in storage.
Able to survive in the gastrointestinal tract. Ideally, probiotics still alive after passing through the stomach, bile, and intestinal enzymes. In other words, probiotics should be resistant and resistant to bile acids.
The important thing is to live apart in the gut, probiotic bacteria must also be attached to the intestinal wall, produce antimicrobial substances, stimulates the immune system, and improve health.