Probiotics: an Overview

  • R. Fuller
Part of the Springer Series in Applied Biology book series (SSAPPL.BIOLOGY)

Abstract

The first recorded probiotics were fermented milks produced for human consumption. However, the subsequent development of the concept has been based on results obtained in animal experiments and most of the current market in probiotics is for animal preparations (Lloyd-Evans 1989). It is, therefore, even in a contribution to a book on human probiotics, necessary to use animal data to illustrate the history of the concept and to establish the principles on which it is based and which will govern future development. It is possible to relate directly some of the animal data to humans, but other information obtained from animal experiments should be transposed with caution. Indeed, the host-specific nature of microbial gut colonisation makes it unwise to transpose results between any animal species without considering very carefully the different factors which may be operating.

Keywords

Fermentation Penicillin Fractionation Bacillus Interferon 

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© Springer-Verlag London Limited 1994

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  • R. Fuller

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