Chapter 1 - Probiotics: Concepts, evolution, and applications

The ingestion of fermented milk for health benefits has been common since ancient civilizations. The scientists Metchnikoff, Escherich, and Tissier were the first to associate health benefits with isolated lactic acid bacteria. Over the decades, the investigations on beneficial microorganisms to host health have reached the current concept of probiotics. Considering the increasing interest of consumers, industry, and researchers, the regulatory agencies have established guidelines for the control of probiotics in market based on criteria related to their safety, functionality, and efficacy. In fact, the probiotic market has been increasing in the last years even with well-reported challenges associated with survival, stability, and functionality of probiotics during food processing and storage, and changes in sensory characteristics of probiotic foods. Indeed, the applications of probiotics have been promising in dairy and non-dairy products, and dietary supplements.