To have knowledge about probiotics: general properties, beneficial health effects, importance in terms of food industry, sources, usage area, isolation and identification methods of probiotics.

Probiotic bacteria and yeasts; general properties that probiotics should have; metabolites produced by probiotics; isolation, identification and preservation methods of probiotics; pharmaceutical products involving probiotics, probiotics used as starter culture in the production of foods, health benefits of probiotics, novel products developed by probiotics.