Probiotics are non-pathogenic microorganisms mostly of
human origin which, when administered in adequate amounts, confer
a health benefit on the host and are able to prevent or improve some
diseases (Fric, 2007). Following recommendations of a FAO/WHO
working group on the evaluation of probiotics in food (2002), the
suggested definition of probiotics is ‘live microorganisms which when
administered in adequate amounts confer a health benefit on the
host’.