Probiotic bacteria

Live bacterial strains, chiefly from the Lactobacillus and Bifidobacterium genera, selected because they support a balanced gut microbiota and associated health markers. Food makers build them into yogurts, fermented milks, and supplement capsules, while feed producers add them to livestock rations to support animal gut health. A credible candidate must survive stomach acid and bile, colonize at least transiently, and demonstrate its benefit in human trials at the dose delivered. Manufacturing keeps them viable through fermentation, drying or chilling, and shelf life, with counts verified to the end of the declared date.