DOI: 10.36347/sajb.2016.v04i06.018

Pages: 549-554

Probiotics are living microorganisms mostly bacteria that, when administered in adequate amounts, confer a health benefit on the host. Benefits of probiotics have been explored over centuries. Many probiotics are culturable components of the microbiota that have been used for their beneficial functions since long before the term “probiotic” was coined. The most commonly used probiotic strains include the Lactic Acid Bacteria (LAB), Gram-positive microbes that have been used for centuries in food production processes (yogurt, cheese, Pickles). Market value and biological potential of probiotics is increasing day by day because of their health-promoting properties. The aim of this paper is to classify those good bacteria which will help in selecting the probiotic microorganisms in a more rational manner for further applications.