As a subject matter expert in the field of food science and fermentation, I can provide you with an informed perspective on the topic of tequila and its relation to probiotics.

Tequila, like many other alcoholic beverages, is produced through the fermentation process, which involves the conversion of sugars into alcohol by the action of yeast. While it's true that fermentation can produce beneficial microorganisms, the process of making tequila involves distillation, which is a step that removes most of the non-alcoholic components from the liquid, including most of the microorganisms that might be considered probiotic.

Furthermore, the high alcohol content in tequila is not conducive to the survival of live beneficial bacteria that are typically associated with probiotics. Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Given the distillation and the alcohol content, tequila does not meet these criteria.

In conclusion, while tequila is a product of fermentation and may have once contained beneficial microorganisms during the fermentation stage, it is not considered a probiotic due to the distillation process and the high alcohol content that would inhibit the live beneficial bacteria necessary for a product to be classified as such.

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Why it doesn't work. The bow that many made between the fermented agave plant being a probiotic (it is) and tequila being a probiotic (it isn't) is a stretch too far, largely because of the way tequila is manufactured. ... "A probiotic is defined as beneficial live cultures or good bacteria," explains Cohen.read more >>