Abstract
The history of the probiotic effect has been well documented many times previously (see e.g. Bibel, 1982; Fuller, 1992). The consumption of fermented milks dates from pre-biblical times but the probiotic concept was born at the end of the last century with the work of Metchnikoff at the Pasteur Institute in Paris.
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Fuller, R. (1997). Introduction. In: Fuller, R. (eds) Probiotics 2. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-5860-2_1
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