Probiotic comes from the Greek word pro, meaning “promoting” and biotic, meaning “life.”Probiotics is live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes used as probiotics, but certain yeasts and bacilli may also be used. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures, such as in yogurt, soy yogurt, or as dietary supplements.
Origin: Natural micro flora present in almost all farming fields
Source: Sugar processing liquors and fermented foods and pickles, wine and cheese, soya sauce, buttermilk
Benefits: Helps in starch digestion and Intestinal micro flora growth, antibiotic-associated gastrointestinal disturbances and Cholesterol-lowering effect. It produces carbon dioxide and acids which rapidly lower the pH and slow the development of unwanted micro-organisms, helps to stabilize an ascorbic acid in foods which acts as antioxidant.