When was the first probiotic strain commercialized?
Quick Answer
Probiotic foods and supplements became commercially popular in the early 20th century, especially after Elie Metchnikoff's work in 1907. He linked fermented milk and longevity.
The Full Story
In 1907, Elie Metchnikoff proposed that consuming beneficial microbes in fermented milk could improve health and possibly extend life. His ideas helped launch modern interest in probiotics, even though the term itself came much later. Commercial fermented products and microbial supplements developed gradually through the 20th century as scientists and companies explored health effects. The concept became a major part of food science, nutrition, and microbiome research.
Key Facts
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