Humans have long understood the value of fermented foods in intestinal and general health although they did not learn about the microbes until much later. Consuming fermented milk was mentioned for intestinal health as early as the Roman Empire. Microbes have been used by humans for millennia, the first known fermented drink was documented in 7000 BCE, well before yeast was identified as a living and fermenting organism in 1857. The transfer of rumen fluid between bovines has been used since the mid 1900’s to improve and restore rumen function. This concept was transferred to poultry with the use of undefined cecal cultures to improve intestinal health and microflora balance. The identification and classification of microorganisms has allowed for a more efficient expansion and refinement of delivering probiotics to humans, pets, and animals in production. Probiotics were defined in 2001 by the WHO as “live microorganisms which when administered in adequate amounts confer a health benefit on the host.” With the rise in demand for production of animal protein with reduced antibiotic use our understanding of probiotics and other non-antibacterial additives and their impact on health and performance will continue to improve and evolve.

What you will learn:
• History of use of microbes for human and animal health
• History of probiotic use in agricultural animals
• Current and historic use of blended products to improve health and performance