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Probiotics are foodborne microorganisms that are generally thought to have positive benefits for hosts, such as animals or humans, after eating.
According to historical records, the earliest probiotics eaten by humans came from yogurt (yogurt). As early as more than 3000 BC, ancient nomads living in the Turkish plateau made and drank yogurt. The original yogurt may have originated by accident. At that time, the storage method is backward, sheep's milk often deteriorates, this is due to bad bacteria contaminated sheep's milk, but once the air yogurt lactic acid bacteria accidentally entered sheep's milk, these probiotics make sheep's milk similar to changes in the gastrointestinal tract, become more sour and sweet, this is the earliest yogurt.
More than 2,000 BC, the ancient Thraces, who lived in northeastern Greece and Bulgaria, also mastered the technique of making yogurt. They also used goat's milk in the first place. Later, yogurt technology was passed down to other parts of Europe by the ancient Greeks.
At the beginning of the 20th century, Russian scientist Ernie Metchnikoff, when studying why Bulgarians live longer, found that these long-lived people love to drink yogurt, and put forward the theory that fermented milk contains lactic acid bacteria beneficial to human health.
Inspired by the work of a Spanish businessman, Isaac Carrasso, Mechenicov founded a yogurt factory (now Danone) in 1919 and sold yogurt in pharmacies as a drug-based "longevity drink".