Trends in non-dairy probiotic beverages

Prado, Flávera Camargo; Parada, José; Pandey, Ashok; Soccol, Carlos Ricardo

doi:10.1016/j.foodres.2007.10.010

Cited by 453 publications

(285 citation statements)

References 95 publications

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“…They are useful in prevention of infections in intestine, colon cancer and avoid constipation. Probiotcs have good characteristics like resistance to acid, bile, attachment to epithelial cells and colonization in the stomach [6]. Vegetable juices are also considered as ideal media for cultivating probiotic microorganisms, because they do not contain any dairy allergens that might prevent usage by certain .…”

Section: Introductionmentioning

confidence: 99%

Production, characterization and optimization of fermented tomato and carrot juices by using Lysinibacillus sphaericus isolate

Seelam¹,

Akula²,

Katike³

et al. 2017

J App Biol Biotech

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Section: Introductionmentioning

confidence: 99%

Production, characterization and optimization of fermented tomato and carrot juices by using Lysinibacillus sphaericus isolate

Seelam¹,

Akula²,

Katike³

et al. 2017

J App Biol Biotech

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“…Probiotic LAB have also been applied in nondairy probiotic beverages (Prado et al, 2008;Yoon et al, 2004;Yoon et al, 2005;Yoon et al, 2006) and other plant-derived products, e.g. fermented oatmeal gruel (Molin, 2001).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies

Jabłońska‐Ryś

Sławińska

Radzki

et al. 2016

Acta Sci Pol Technol Aliment

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“…Traditionally, probiotics are added to yoghurt and other fermented dairy products. Nowadays, there is an increasing consumers' demand for non-dairy probiotic foods, which can overcome some of the disadvantages associated with the fermented dairy products like lactose intolerance or allergy to milk proteins (Prado et al 2008;Rivera-Espinoza & Gallardo-Navarro 2010).…”

mentioning

confidence: 99%

Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods

Kocková¹,

Valı́k²

2014

Czech J. Food Sci.

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Kocková M., Valík Ľ. (2014): Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods. Czech J. Food Sci., 32: 391-397.The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37°C for 10 h followed by the storage period at 5°C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68-7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.

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Trends in non-dairy probiotic beverages

Cited by 453 publications

References 95 publications

Production, characterization and optimization of fermented tomato and carrot juices by using Lysinibacillus sphaericus isolate

Production, characterization and optimization of fermented tomato and carrot juices by using Lysinibacillus sphaericus isolate

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies

Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods

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