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Lactobacillus acidophilus DDS-1
Monograph

S. K. DASH
South Dakota State University, Nutrition & Food Science & Hospitality
Brookings, South Dakota, USA

PROBIOTIC BACKGROUND
The probiotic concept was born in the early 20th century bythe Russian scientist Élie Metchnikoff (Nobel Prize, 1908). Metchnikoff proposed that the health, well-being and longevity of Balkan populations were attributable to their consumption of large quantities of fermented milkscontaining beneficial microorganisms (1). A century after thispioneering work, the probiotic concept has gained significant credibility as much progress has been made in demonstrating probiotic health benefits (2).