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Original Articles

Non-dairy Based Probiotics: A Healthy Treat for Intestine

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Read on this site (6)

Inam Muhammad, Siyu Pan, Emad Mohammed Elken, Haipeng Zhang, Yu Wang, Yuxuan Xu, Yiming Wang, Lingcong Kong & Hongxia Ma. (2023) Antibiotic resistance of probiotics isolated from Chinese corn stover silage. Journal of Applied Animal Research 51:1, pages 102-114.
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Tuan Quoc Le, Tuong Vy Le Nguyen & Ngoc Tram Nguyen Thi. (2022) Cider home-scale production from the local green apple (Ziziphus mauritiana): The effects of pasteurization conditions, soda and syrup addition on quality aspects. Journal of Culinary Science & Technology 0:0, pages 1-17.
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Cuina Wang, Dan Li, Hao Wang & Mingruo Guo. (2021) Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent. CyTA - Journal of Food 19:1, pages 511-520.
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Min Min, Craig R. Bunt, Susan L. Mason & Malik A. Hussain. (2019) Non-dairy probiotic food products: An emerging group of functional foods. Critical Reviews in Food Science and Nutrition 59:16, pages 2626-2641.
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Da Ma, Qiuwen He, Jia Ding, Huiyan Wang, Heping Zhang & Lai-Yu Kwok. (2018) Bacterial microbiota composition of fermented fruit and vegetable juices (jiaosu) analyzed by single-molecule, real-time (SMRT) sequencing. CyTA - Journal of Food 16:1, pages 950-956.
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Articles from other publishers (47)

Arezoo Fekri, Solmaz Abedinzadeh, Mohammadali Torbati, Sodeif Azadmard-Damirchi & Geoffrey P. Savage. (2024) Considering sourdough from a biochemical, organoleptic, and nutritional perspective. Journal of Food Composition and Analysis 125, pages 105853.
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Eliene Penha Rodrigues Pereira, Juliana Silva da Graça, Beatriz Manfrinato Ferreira, Celso Fasura Balthazar, Douglas Xavier-Santos, Fabrícia França Bezerril, Marciane Magnani & Anderson S. Sant'Ana. (2024) What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites. Food Research International 176, pages 113785.
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Camila Bernal-Castro, Elpidia Espinosa-Poveda, Carolina Gutiérrez-Cortés & Consuelo Díaz-Moreno. (2023) Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices. Journal of Food Science and Technology.
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Kambhampati Vivek, Sabyasachi Mishra, Rama Chandra Pradhan, Meena Nagarajan, Pavitra Krishna Kumar, Singam Suranjoy Singh, Dronachari Manvi & NA Nanje Gowda. (2023) A comprehensive review on microencapsulation of probiotics: technology, carriers and current trends. Applied Food Research 3:1, pages 100248.
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Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Voss & Manuela E. Pintado. (2023) Properties of Fermented Beverages from Food Wastes/By-Products. Beverages 9:2, pages 45.
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Amin Gasmi, Mariia Shanaida, Oleksandra Oleshchuk, Yuliya Semenova, Pavan Kumar Mujawdiya, Yana Ivankiv, Olena Pokryshko, Sadaf Noor, Salva Piscopo, Stepan Adamiv & Geir Bjørklund. (2023) Natural Ingredients to Improve Immunity. Pharmaceuticals 16:4, pages 528.
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Sachin Kumar, Gurdeep Rattu, Swati Mitharwal, Abhishek Chandra, Sourabh Kumar, Aman Kaushik, Vijendra Mishra & Prabhat K. Nema. (2022) Trends in non‐dairy‐based probiotic food products: Advances and challenges. Journal of Food Processing and Preservation 46:9.
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Dmitrii Khrundin, Vsevolod Ponomarev & Eduard Yunusov. (2022) Fermented oat milk as a base for lactose-free sauce. Foods and Raw Materials, pages 155-162.
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Fatih ÖZBEY. (2022) The non-dairy probiotic potential of the prebiotic Turkish snack “leblebi”. Food Science and Technology 42.
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Vincenzina Fusco, Daniele Chieffi, Nabil Benomar & Hikmate Abriouel. 2022. Probiotics for Human Nutrition in Health and Disease. Probiotics for Human Nutrition in Health and Disease 75 114 .
Konstantin V. Moiseenko, Olga A. Glazunova, Olga S. Savinova, Betty O. Ajibade, Oluwatosin A. Ijabadeniyi & Tatyana V. Fedorova. (2021) Analytical Characterization of the Widely Consumed Commercialized Fermented Beverages from Russia (Kefir and Ryazhenka) and South Africa (Amasi and Mahewu): Potential Functional Properties and Profiles of Volatile Organic Compounds. Foods 10:12, pages 3082.
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Manorama Kumari, Parul Singh, Basavaprabhu H. Nataraj, Anusha Kokkiligadda, Harshita Naithani, Syed Azmal Ali, Pradip. V. Behare & Ravinder Nagpal. (2021) Fostering next-generation probiotics in human gut by targeted dietary modulation: An emerging perspective. Food Research International 150, pages 110716.
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Oladeinde O. Ogundipe, Beatrice Mofoluwaso Fasogbon, Flora Olubunmi Ogundipe, Omolade Oredope & Rufina Udoka Amaezenanbu. (2021) Nutritional composition of non‐dairy yogurt from sprouted tigernut tubers. Journal of Food Processing and Preservation 45:11.
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Ramnarain Ramakrishna, Dipayan Sarkar, Munevver Dogramaci & Kalidas Shetty. (2021) Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Applied Microbiology 1:2, pages 377-407.
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İlkin YÜCEL ŞENGÜN & Yunus YAHŞİ. (2021) Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde KullanımıUse of Probiotics in Fruit and Vegetable-Based Drinks. Akademik Gıda 19:2, pages 208-220.
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Smriti Chaturvedi, Apurva Khartad & Snehasis Chakraborty. (2021) The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks. Food Bioscience 42, pages 101195.
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Ilona Stefańska, Ewelina Kwiecień, Katarzyna Jóźwiak-Piasecka, Monika Garbowska, Marian Binek & Magdalena Rzewuska. (2021) Antimicrobial Susceptibility of Lactic Acid Bacteria Strains of Potential Use as Feed Additives - The Basic Safety and Usefulness Criterion. Frontiers in Veterinary Science 8.
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Sam-Reith S. Wadhwa, Anne T. McMahon & Elizabeth P. Neale. (2021) A Cross-Sectional Audit of Nutrition and Health Claims on Dairy Yoghurts in Supermarkets of the Illawarra Region of New South Wales, Australia. Nutrients 13:6, pages 1835.
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Soubhagya Tripathy, Deepak Kumar Verma, Mamta Thakur, Ami R. Patel, Prem Prakash Srivastav, Smita Singh, Mónica L. Chávez-González & Cristobal N. Aguilar. (2021) Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19. Frontiers in Nutrition 8.
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Vasiliki Lolou. (2021) The Role of Probiotics and Synbiotics on Hirsutism. Fermentation 7:1, pages 10.
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M R Dimitrova, I V Ivanova, A K Slavchev & G Y Ivanov. (2021) Growth and activity of probiotic bacteria in fermented milks fortified with polyphenol extract from strawberry by-product. IOP Conference Series: Materials Science and Engineering 1031:1, pages 012100.
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Fereshteh Ansari & Hadi Pourjafar. 2021. Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health. Probiotic Bacteria and Postbiotic Metabolites: Role in Animal and Human Health 351 373 .
Tolulope Ashaolu & Anna Reale. (2020) A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables. Microorganisms 8:8, pages 1176.
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Amirhossein Nazhand, Eliana B. Souto, Massimo Lucarini, Selma B. Souto, Alessandra Durazzo & Antonello Santini. (2020) Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics. Beverages 6:2, pages 26.
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Maria Aspri, Photis Papademas & Dimitrios Tsaltas. (2020) Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products. Fermentation 6:1, pages 30.
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Przemysław Tomasik & Piotr Tomasik. (2020) Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition. Applied Sciences 10:4, pages 1470.
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Larissa Morais Ribeiro DA Silva, Paulo Henrique Machado de Sousa, Luiz Bruno de Sousa Sabino, Giovana Matias do Prado, Lucicleia Barros Vasconcelos Torres, Geraldo Arraes Maia, Raimundo Wilane de Figueiredo & Nágila Maria Pontes Silva Ricardo. 2020. Food Wastes and By‐products. Food Wastes and By‐products 127 158 .
Loreta Basinskiene & Dalia Cizeikiene. 2020. Trends in Non-alcoholic Beverages. Trends in Non-alcoholic Beverages 63 99 .
J.E. Dávila-Aviña, A. Ríos-López, A. Aguayo-Acosta & L.Y. Solís-Soto. 2020. Fresh-Cut Fruits and Vegetables. Fresh-Cut Fruits and Vegetables 205 223 .
Kristina Elizabeth Dunkley & Sharareh Hekmat. (2019) Development of probiotic vegetable juice using Lactobacillus Rhamnosus GR-1 . Nutrition & Food Science 50:5, pages 955-968.
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Adi Seifert, Yechezkel Kashi & Yoav D. Livney. (2019) Delivery to the gut microbiota: A rapidly proliferating research field. Advances in Colloid and Interface Science 274, pages 102038.
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Vasiliki Lolou & Mihalis I. Panayiotidis. (2019) Functional Role of Probiotics and Prebiotics on Skin Health and Disease. Fermentation 5:2, pages 41.
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Srijita Sireswar & Gargi Dey. (2019) Matrix-wise evaluation of in vivo and in vitro efficiencies of L. rhamnosus GG-fortified beverages. Food Research International 119, pages 908-919.
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Gulden Basyigit Kilic. 2019. Complementary and Alternative Medicine. Complementary and Alternative Medicine 352 373 .
Jagan Mohan Rao Tingirikari, Muthu Vijaya Sarathy & Ashok Kumar Karthigarani. 2019. Nutraceutical and Functional Foods in Disease Prevention. Nutraceutical and Functional Foods in Disease Prevention 35 67 .
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Mª Goretti Llamas-Arriba, Annel M. Hernández-Alcántara, Alba Yépez, Rosa Aznar, Mª Teresa Dueñas & Paloma López. 2019. Nutrients in Beverages. Nutrients in Beverages 419 465 .
Karla Bigetti Guergoletto, Fernanda Silva Farinazzo, Carolina Saori Ishii Mauro, Maria Thereza Carlos Fernandes, Gilberto Alves, Sandra Helena Prudencio & Sandra Garcia. 2019. Nutrients in Beverages. Nutrients in Beverages 277 314 .
W. Tesfaye, J.A. Suarez-Lepe, I. Loira, F. Palomero & A. Morata. 2019. Milk-Based Beverages. Milk-Based Beverages 473 520 .
Sabrina N. Casarotti, Tais F. Borgonovi, Carolina L.F.M. Batista & Ana Lúcia B. Penna. (2018) Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products. LWT 98, pages 69-76.
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Gülten Tiryaki Gündüz & Zeynep Öztürk. (2018) GIDA KAYNAKLI PATOJENLERİN İNHİBİSYONUNDA PROBİYOTİK MİKROORGANİZMALARIN KULLANIMIUSE OF PROBIOTIC MICROORGANISMS FOR THE INHIBITION OF FOODBORNE PATHOGENS. Gıda 43:4, pages 533-548.
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Jessica White & Sharareh Hekmat. (2018) Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber. Fermentation 4:2, pages 27.
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Aurélie Bechoff, Keith Ian Tomlins, Ugo Chijioke, Paul Ilona, Andrew Westby & Erick Boy. (2018) Physical losses could partially explain modest carotenoid retention in dried food products from biofortified cassava. PLOS ONE 13:3, pages e0194402.
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Gulden Basyigit Kilic. 2018. Microbial Cultures and Enzymes in Dairy Technology. Microbial Cultures and Enzymes in Dairy Technology 101 121 .
Yuyun Lu, Satya Dwi Putra & Shao-Quan Liu. (2018) A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeast. International Journal of Food Microbiology 265, pages 1-8.
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Sangita Bansal, Manisha Mangal, Satish Kumar Sharma, Deep Narayan Yadav & Ram Kishor Gupta. (2015) Optimization of Fermentation Conditions for Probiotic Soy Yoghurt Using Response Surface Methodology. Journal of Food Processing and Preservation 39:6, pages 1809-1816.
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