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Review
. 2015 Oct;52(10):6112-24.
doi: 10.1007/s13197-015-1795-2. Epub 2015 Mar 13.

Trends in dairy and non-dairy probiotic products - a review

Bathal Vijaya Kumar  1 , Sistla Venkata Naga Vijayendra  2 , Obulam Vijaya Sarathi Reddy  3
Affiliations
Review

Trends in dairy and non-dairy probiotic products - a review

Bathal Vijaya Kumar et al. J Food Sci Technol. 2015 Oct.

Abstract

Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.

Keywords: Cell viability; Dairy probiotics; Fermented foods; Fruit juices; Lactic acid bacteria; Microencapsulation; Non-dairy probiotics.

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Figures

Fig. 1
Fig. 1
Classification and types of probiotic foods
See this image and copyright information in PMC

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