Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 56, Issue 11, Pages 1856-1867Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2013.790780
Keywords
Lactobacillus; Bifidobacterium; probiotic foods; fermentation; functional foods
Categories
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available