Non-dairy Based Probiotics: A Healthy Treat for Intestine
- 27 June 2014
- journal article
- review article
- Published by Taylor & Francis Ltd in Critical Reviews in Food Science and Nutrition
- Vol. 56 (11), 1856-1867
- https://doi.org/10.1080/10408398.2013.790780
Abstract
Dairy-based fermented products and yoghurts have been utilized as potential probiotic products since ancient times. However, recent upsurge in interest of consumers towards dairy alternatives has opened up new vistas for non-dairy probiotic research and development. Various matrices and substrates such as cereals, fruit juices, or mixture thereof are being utilized for delivering these beneficial microorganisms. Each matrix offers some advantages over the other. Vast knowledge available on a number of conventional fermented foods can also be utilized for future research in this area. The present review provides an insight on the recent research/developments in the field of non-dairy probiotic foods with particular reference to the foods consumed conventionally, in addition to their commercial availability and a way forward.Keywords
This publication has 72 references indexed in Scilit:
- Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954Journal of Food Science, 2011
- Functional properties of Lactobacillus strains isolated from kimchiInternational Journal of Food Microbiology, 2011
- Effects of kiwifruit consumption on serum lipid profiles and antioxidative status in hyperlipidemic subjectsInternational Journal of Food Sciences and Nutrition, 2009
- Response surface methodology optimisation of immobilised Lactobacillus acidophilus banana puree fermentationInternational Journal of Food Science & Technology, 2008
- Influence of natural fermentation on physico‐chemical characteristics of rice noodlesInternational Journal of Food Science & Technology, 2003
- Effects of cassava processing methods on antinutritional components and health status of childrenJournal of the Science of Food and Agriculture, 2002
- Microflora identification of the Bulgarian cereal-based fermented beverage bozaProcess Biochemistry, 2000
- Optimization of cassava fermentation for fufu production: effects of single starter culturesJournal of Applied Bacteriology, 1990
- Nosocomial bacteremia caused byBacillus speciesEuropean Journal of Clinical Microbiology & Infectious Diseases, 1988
- Micro-organisms Associated with Cassava Fermentation for Garri ProductionJournal of Applied Bacteriology, 1977