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Food Microbiol. 2010 Feb;27(1):1-11. doi: 10.1016/ Epub 2008 Jul 1.

Non-dairy probiotic products.

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  • 1Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, México, DF, Mexico.


There is evidence documenting the beneficial health effects of probiotic microorganisms. Also, many studies have reported that the best matrices to deliver probiotic are dairy fermented products. However, recently several raw materials have been extensively investigated to determine if they are suitable substrates to produce novel non-dairy probiotic microorganisms, and it has been found that traditional fermented foods may contain viable probiotic microorganisms. Numerous such examples can be found in the text. Therefore, the aim of this review was to investigate the utilization of probiotics in new and traditional non-dairy products with probiotic potential. It was found that while cereals have been extensively investigated to develop new probiotic foods; further research about the probiotic beneficial effects of traditional fermented products is needed.

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