Probiotics are dietary supplements containing
potentially beneficial bacteria needed for the betterment
of gastrointestinal tract (FAO, 2002). Probiotics can also
be defined as the preparations or product containing
viable, defined microorganisms in sufficient numbers,
which alter the microflora by implantation or by
colonization in the host and exert beneficial health
implications on their host. While, prebiotics are the nondigestible food ingredients that beneficially affect the host
by selectively stimulating the growth and/ or activity of
one or a limited number of bacteria in the colon.
Prebiotics are also known as colonic foods and mainly are
the symbiotic make up of fructooligosaccharide molecules
and short- chain sugar molecules containing fructose
molecules. Prebiotics derived from insoluble fiber and
fructosaccharide sugars, are often found in fruit and
honey (Thomas & Greer 2010)
Probiotics convert sugars and other carbohydrates
into lactic acid and produce a characteristic sour taste to
fermented dairy foods and in fortified foods. Some of the
probiotic bacteria act as preservative by lowering the pH
of the medium and reduce opportunities for spoilage
organisms to grow. Harish & Varghese (2006) reported
that the fermented dairy products and freeze-dried
bacteria are most popular vehicles for delivering these
organisms to the gastrointestinal tract of human and
animal system. Further, they have also been used in
preparation of feed for poultry, dairy and fisheries to
maintain better health in recent times