Probiotics are described as live microorganisms, which when administered in adequate amounts, confer a health benefit on the host, especially by improving intestinal microbial balance. The major consumption of probiotics is in dairy-based food form, which contains intestinal species of Lactobacillus and Bifidobacterium. The idea of probiotics was first framed in the early 20th century by Elie Metchnikoff, a Russian Nobel Prize winner and considered to be the father of modern immunology. He was the first scientist to propose the therapeutic use of lactic acid bacteria for the prevention or treatment of several health issues. He believed that the lactic acid bacteria in yogurt were responsible for the longevity and overall health of Bulgarian peasants. Throughout the late 19th and early 20th century, various scientists isolated the “friendly” bacteria and pinpointed their benefits on the intestine. However, even before that, there was a long-held belief in many cultures throughout the world that cultured dairy products produced by bacterial fermentation of milk, such as yogurt, had beneficial health effects. The word is derived from the Turkish, “yoğurt”, and is related to the obsolete verb “yoğmak”, to be curdled or to thicken. The history of probiotics and yogurt is reviewed in this article.

Keywords: probiyotikler, yoğurt, tarih.