In recent years increased attention is focussed on microorganisms inhabiting the digestive system that provides prophylactic and therapeutic benefits to the host. After Metchnikoff exposed the secret behind Bulgarian peasants' extended longevity, a graze to incorporate the responsible microbes in functional food emerged. Then interest towards microbe-rich food went to the vegetative phase for some time, but now a renaissance to engage these wonder microbes in the healthcare sector is increasing. With a new definition, probiotics, these good microbes have been widely applied in different types of products, either as pharmaceuticals, nutritional supplements, or foods. Probiotics, a significant source in functional dairy products, claims diverse roles such as improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, and reducing the risk of certain cancers. In the recent COVID-19 issue, searches are going fast to use probiotics as vaccine carriers, dysbiosis balancer, and immunity booster. The high expectation from probiotics expanded the development of bioengineered probiotics as new-generation probiotics. From the animal model and in vitro studies, the probiotic intervention is extrapolated to innate and adaptive immunity inducer against SARS viral infections. The possibility of using it as prophylactic and therapeutic agents in COVID-19 is explored. However, its significant activity against corona virus-induced respiratory syndromes is questioned by a few researchers also. The emerging citations on the research approach and meta-analysis of probiotic intervention against the re-emerging pandemic viral attack on the respiratory and gastrointestinal domains need to be analyzed in this context. As it is essential to understand the reality of recent experimental outcomes in the probiotic approach towards SARS-CoV-2 prevention, management, and control, the recent publications were focused on this review.

近年来，越来越多的注意力集中在栖息在消化系统中的微生物，这些微生物为宿主提供了预防和治疗益处。在 Metchnikoff 揭露了保加利亚农民长寿背后的秘密后，出现了一种将负责任的微生物纳入功能性食品的放牧方法。然后，对富含微生物的食物的兴趣在一段时间内进入了植物生长阶段，但现在将这些奇妙的微生物用于医疗保健领域的复兴正在增加。有了新的定义，益生菌，这些有益微生物已被广泛应用于不同类型的产品中，无论是药物、营养补充剂还是食品。益生菌是功能性乳制品的重要来源，具有多种作用，例如改善肠道健康、增强免疫系统、合成和提高营养素的生物利用度，减轻乳糖不耐受症状，降低易感人群过敏的患病率，并降低某些癌症的风险。在最近的 COVID-19 问题中，人们正在快速搜索使用益生菌作为疫苗载体、生态失调平衡剂和免疫增强剂。对益生菌的高期望扩大了生物工程益生菌作为新一代益生菌的发展。从动物模型和体外研究，益生菌干预被推断为针对 SARS 病毒感染的先天性和适应性免疫诱导剂。探讨了将其用作 COVID-19 预防和治疗药物的可能性。然而，它对冠状病毒引起的呼吸系统综合症的显着活性也受到一些研究人员的质疑。需要在这种背景下分析关于益生菌干预的研究方法和荟萃分析的新兴引用，以应对呼吸和胃肠道领域重新出现的大流行病毒攻击。由于必须了解益生菌方法在 SARS-CoV-2 预防、管理和控制方面的最新实验结果的真实性，因此最近的出版物重点关注了这篇综述。