Traditional Non-Dairy Fermented Products: A Candidate for Probiotics

ABSTRACT

Consumers are increasingly interested in foods that offer a well-balanced dietary profile as well as metabolic, physiological, and functional benefits. Dairy fermented products are widely consumed since they provide health benefits via probiotics. However, lactose intolerance, cholesterol content, allergic milk proteins are limiting factors for the consumption of dairy-derived probiotic foods. This problem has led to the exploration of non-dairy fermented probiotic foods derived from cereals, fruits, vegetables and plants. They represent a promising carrier for probiotic microorganisms. In this paper, chemical, microbiological and biological features of traditional non-dairy fermented foods were reviewed, especially by focusing on their probiotic potential.

KEYWORDS:

• non-dairy fermented products
• health effects
• probiotics
• lactic acid bacteria

Acknowledgments

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Disclosure statement

No potential conflict of interest was reported by the authors.