Probiotics are live microorganisms that are intended to provide health benefits when consumed. Major probiotic organisms include Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus. Élie Metchnikoff is considered the father of probiotics for his work studying the long lives of Bulgarians who regularly consumed fermented milk products. Sources of probiotics include yogurt, kefir, miso soup, kombucha, cultured vegetables, probiotic supplements, and microalgae.

1. PROBIOTICS
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2. PROBIOTICS
Probiotics are live microorganisms that are intended to have health benefits
when consumed or applied to the body.
Lactobacillus, Bifidobacterium, Saccharomyces,
Streptococcus, Enterococcus, Escherichia, and Bacillus.
MAJOR PROBIOTIC ORGANISMS

3. HISTORY OF PROBIOTICS
Élie Metchnikoff
*First use of cheese and fermented
products, that were well known to the
Greeks and Romans
FATHER OF
PROBIOTICS

4. This can be the part of the presentation where
you introduce yourself, write your email…
WHOA!

6. from the milk of cows, goats,
or sheep
01
Yogurt
SOURCES OF PROBIOTICS
03
fermented kefir grains and
goat’s milk
Kefir
02
from beans, rice or barley,
fermented rye
Miso Soup
04
fermented tea
Kombucha

7. fermented cabbage and
other vegetables
05
Cultured Vegetables
(Sauerkraut and Kimchi):
SOURCES OF PROBIOTICS
07
manufactured by the various
pharmaceutical company
Probiotic supplement
06
ocean-based plants
spirulina, chlorella, and blue-
green algae
Microalgae

8. BENEFITS OF
PROBIOTICS

9. SIDE EFFECTS OFPROBIOTICS

10. SIDE EFFECTS OFPROBIOTICS

11. IDEAL CHARACTERISTICS

12. Decision tree to determine if a candidate
probiotic fulfils the definition criteria