Numerous microorganisms that are important to the health of their host are found in abundance in the human gut. They can, however, also be potentially dangerous because of the alteration in their composition that occurs when the gut ecosystem experiences aberrant changes as a result of the use of antibiotics, sickness, stress, age, poor dietary practices, and lifestyle choices. Dysbiosis of the gut micro biota on humans has harmful health effects that can result in a number of chronic disorders. The potential of probiotics to treat certain disorders has led to much research into them. They are typically thought of as helpful microbes; additionally, when their products are supplied to humans in sufficient doses, they act as health adjuvants. Probiotics can prevent the beginning of disease through a number of processes, including altering gut bacteria, producing short-chain fatty acids, reducing intestinal pH, producing antimicrobial compounds, and suppressing epithelial binding growth. Additionally, they help to inhibit the invasion of pathogenic organisms, regulate the transfer of food antigens, enhance intestinal barrier performance, and alter host immunological responses. Probiotic tests have revealed encouraging outcomes in the prevention of diseases such as diarrhea, irritable bowel syndrome, colon cancer, and Crohn’s disease. Numerous epidemiological and experimental investigations, particularly those focusing on the gut microbiota, have contributed to shed light on the role of probiotics as preventative agents. This review provides a potential target for the illness prevention and treatment by summarizing and discussing the roles and potential mechanisms of gut bacteria in human health and disorders.

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The unregulated use of antibiotics has emerged as a major driving force of antibiotic resistance and public health hazard, particularly in developing countries. This necessitates to find out a solution that benefits humans and animals. Probiotics are one such alternative; they are simply known as beneficial bacteria that exert health benefits to living beings. Probiotic microorganisms are crucial for the biotechnology and food industries. They are frequently employed as starters for the production of probiotic goods, food (such as yogurt, cheese and fermented meats), and food as well as for green chemistry uses. Bacteria can be conveniently preserved using lyophilization. It permits long-term storage and inexpensive distribution at suprazero temperatures while limiting viability and functionality losses by lowering water activity to values below 0.2. This study aimed to determine the efficacy of lyophilized probiotic after lyophilization. All the lyophilized isolates were found to be Gram positive and showed no catalase activity. The isolates fermented the sugars viz. D-glucose, Lactose, and Sucrose. Lyophilized bacteria showed tolerance against 2% and 4% NaCl concentrations. The bacteria also showed tolerance against 0.3% bile salt and pH 3. The isolates were able to inhibit the growth of enteric pathogens viz. Salmonella typhi, Escherichia coli, and Vibrio cholera and resistant to commercially available antibiotics viz. gentamicin, and tetracycline. It is possible to conclude that lyophilization does not affects the efficacy of probiotic bacteria. The study's findings could open up new avenues for the application of probiotic-based feeds and foods as an alternative to antibiotic among stakeholders.