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Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne VIC 3010, Australia
Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
Department of Food, Federal Institute of Rio de Janeiro (IFRJ), Food Department, CEP 20270-021 Rio de Janeiro, RJ, Brazil
Author to whom correspondence should be addressed.
Received: 10 November 2017 / Revised: 24 November 2017 / Accepted: 27 November 2017 / Published: 11 December 2017
(This article belongs to the Special Issue Microbiota of Fermented Beverages)
Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form such as capsules, pills and tablets are also available and some of these non-food forms are highly popular among the consumers. Certain non-dairy probiotic foods, especially beverages that are non-fermented products, can also play an important role in probiotic delivery. There is an increasing demand for non-dairy probiotic foods (both fermented and non-fermented) including fruit and vegetable juices, soy and certain cereal products due to vegetarianism, lactose intolerance and dairy allergies, as well as interest in low cholesterol foods. In this context, this review mainly focus on the different types of probiotic food products including beverages with special reference to their viability followed by a brief account on the applicability of using fermented and non-fermented beverage products in probiotic delivery. View Full-Text
Keywords: probiotics; fermentation; dairy; non-dairy; food matrices; fruit juice; vegetable juice; beverages probiotics; fermentation; dairy; non-dairy; food matrices; fruit juice; vegetable juice; beverages
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MDPI and ACS Style

Ranadheera, C.S.; Vidanarachchi, J.K.; Rocha, R.S.; Cruz, A.G.; Ajlouni, S. Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages. Fermentation 2017, 3, 67.

AMA Style

Ranadheera CS, Vidanarachchi JK, Rocha RS, Cruz AG, Ajlouni S. Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages. Fermentation. 2017; 3(4):67.

Chicago/Turabian Style

Ranadheera, Chaminda S., Janak K. Vidanarachchi, Ramon S. Rocha, Adriano G. Cruz, and Said Ajlouni. 2017. "Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages" Fermentation 3, no. 4: 67.

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