FURTHER READING
Match old and new names with confidence
Compare key species, former names and the importance of the complete strain designation.
1907
Metchnikoff provides a historic impetus for research
PROBIOTICS KNOWLEDGE
The history of probiotics: Small cultures. Great discoveries.
People knew about yogurt long before they were able to study its microorganisms. Today, we can identify cultures down to the individual strain. In between lies a history full of curiosity, new methods, and major questions.
The history of probiotics shows how observations developed into a field of research – and why a modern product needs more than a familiar bacterial name.
2001
FAO/WHO establishes a common definition
2020
familiar Lactobacillus species are reclassified
TRADITION & RESEARCH
It began on the plate
Fermented foods have a long tradition. During production, microorganisms transform the raw ingredients, creating characteristic flavours and textures, among other things.
This makes fermentation an important part of the background. However, not every fermented food is automatically probiotic. Some no longer contain living microorganisms when consumed; others lack the evidence required for classification as a probiotic. Fermentation primarily describes a production process. Probiotic describes additional, scientifically substantiated properties.
A HISTORIC IMPETUS
1907: Metchnikoff asks a big question
Élie Metchnikoff, a researcher at the Institut Pasteur, explored the relationship between intestinal microorganisms, nutrition and ageing. In 1907, he suggested that certain microorganisms in fermented milk might play a beneficial role.
This idea became an important historic impetus. It was not yet evidence for the effects of today’s probiotics, let alone proof that a particular product prolongs life. Its value lay in opening a new direction for research.
SCIENTIFIC FOUNDATION
An observation becomes a clear definition
As research progressed, a shared definition became increasingly important: what exactly do we mean when we say probiotics?
In 2001, an FAO/WHO expert group established the basis of the definition commonly used today. In 2014, an international ISAPP consensus confirmed and explained its scope. It centres on live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.
This brings together the identity of the microorganisms, an appropriate amount and scientific evidence. The mere presence of living bacteria is not enough for this classification.
TAXONOMY
2020: New names for familiar Lactobacillus species
You may have seen both names: Lactobacillus rhamnosus and Lacticaseibacillus rhamnosus. The difference stems from a scientific reclassification in 2020. Using modern analytical methods, the highly diverse genus Lactobacillus was divided into several genera.
For research, this means that an older study and a current data sheet may use different genus names while describing the same strain. The complete strain designation helps establish the connection.
Learn more
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Explore the probiotic strains wiki
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UNDERSTANDING THE TERMS
Distinguish probiotics, prebiotics, synbiotics and postbiotics
Compare the termsFour similar names refer to four different scientific concepts.
TIMELINE
Key milestones at a glance
From traditional fermentation to precise classification of individual species: this field of research became more specific step by step.
| Milestone | What changed |
|---|---|
| Traditional fermentation | Microorganisms are used to produce food long before their properties are known in detail. |
| Metchnikoff’s ideas in 1907 | The possible relationship between nutrition, microorganisms and health becomes a focus of research. |
| FAO/WHO definition in 2001 | A shared conceptual foundation is established. |
| ISAPP consensus in 2014 | The definition and its scientific application are clarified. |
| Lactobacillus reclassification in 2020 | Names reflect the scientific classification of species more precisely. |
TURN KNOWLEDGE INTO A PROJECT
What does this history mean for your product idea?
It shows why we start a product concept with specific questions: which cultures would you like to use? What documentation is available? What dosage and product format are planned?
If you are building your own brand or expanding your range, this look behind the names helps you move forward. A general trend becomes a project that can be developed with a clear focus.
At Schneider Solutions, you can start by making a selection in the probiotic configurator. For your own formulation or specific requirements, the next step is individual product development.
FAQ
Frequently asked questions about the history of probiotics
Brief, well-founded explanations.
The history cannot be attributed to a single discovery. Metchnikoff was one of the important pioneers. Today’s understanding emerged from many further research projects and the development of shared scientific criteria.
No. Fermentation describes a process. Scientific classification as a probiotic additionally requires living microorganisms that have been appropriately studied and are present in sufficient amounts.
The 2020 reclassification reflects the relationships between species more precisely. A new genus name does not automatically mean that the strain in question has been replaced.
Our comparison of probiotics, prebiotics, synbiotics and postbiotics explains what these terms mean and the questions they raise for product development.
Do you have any further questions?
Veuillez contacter notre équipe d'assistance à l'adresse
help@schneider-solutions.store
YOUR NEXT STEP
Knowledge can become your next product idea.
Configure an available version directly or work with us on an individual formulation.