**5. Final remarks**

Significant data have been accumulated on probiotics and their beneficial health effects. Furthermore, more insights and key findings on the impact of processing and storage on probiotic viability and stability have been gained. A variety of microorganisms, typically food grade LAB, have been evaluated for their probiotic potential and are applied as adjunct cultures in various types of food products or in therapeutic preparations. In addition, further studies are needed to determine if preventive probiotic strategies are safe with regard to development of probiotic infections. Cooperation amongst food technologists, medical and nutrition scientists, and anticipation of future consumer demands are crucial for future success in probiotics.
