Probiotics are commonly defined as viable microorganisms (yeast and lactic acid bacteria) that exhibit a beneficial effect on the health of the host when they are ingested, although the health benefits are strain-specific and not species- or genus- specific. Numerous health benefits have been attributed to probiotic bacteria, such as antimutagenic activity; immune system stimulation; lowering of blood ammonia levels; reducing serum cholesterol; strengthening mucosal barriers; suppressing intestinal inflammation; alleviating lactose intolerance; reducing symptoms of diarrhea; and inhibiting the effect of Helicobacter pylori, Escherichia, Clostridium, Salmonella, and Campylobacter, and the synthesis of B vitamins.

Probiotics Laboratory was established in 1996 in Department of Food Science and Biotechnology, Gachon University, Seongnam, South Korea. Our researches are focusing on the screening of novel probiotics strains, the development of fermentation-starter strains, and the bioconversion of bioactive materials using lactic acid bacteria. We also have been conducting the cloning, structural analysis, and editing of genes from probiotics strains which encoding industrially important enzymes.