Review on non-dairy probiotics and their use in non-dairy based products
Journal
Fermentation
Date Issued
March 2020
Author(s)
DOI
10.3390/fermentation6010030
Abstract
Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.
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fermentation-06-00030-v2.pdf
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