Novel Microorganisms Accepted as Probiotics

Throughout history, fermented foods from vegetable and animal origin including live microorganisms have been consumed by humans. In traditional fermented foods, natural microorganisms, called probiotics, are defined as live microorganisms that benefit the host when administered in sufficient amounts. Everyday, new bacteria, which are isolated from natural sources or derived from the current strains of bacteria, are discovered and therefore probiotic assessments and reliability of these bacteria should be investigated in depth. Recent samples of microorganisms requir-ing detailed examination are Leuconostoc mesenteroides, Bacillus subtilis natto, Clostridium butyricum, Bacteroides xylanisolvens, Akkermansia muciniphila, Fructophilic lactic acid bacteria (FLAB) and aecalibacterium prausnitzii. In this review, it is aimed to give information about some new microorganisms which have probiotic properties