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Updated: Jun 18, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Non-dairy probiotic products.

Yadira Rivera-Espinoza¹, Yoja Gallardo-Navarro

¹Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, México, DF, Mexico. yrivera@encb.ipn.mx

Food Microbiology

|November 17, 2009

Summary

This summary is machine-generated.

Probiotics offer health benefits, often delivered in dairy products. This review explores non-dairy probiotic sources, finding potential in traditional fermented foods, though more research is needed on their specific benefits.

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Area of Science:

Food Science
Microbiology
Nutrition

Background:

Probiotic microorganisms are known for their health benefits.
Dairy fermented products are established delivery vehicles for probiotics.
Emerging research explores non-dairy substrates for probiotic delivery.

Purpose of the Study:

To review the use of probiotics in novel and traditional non-dairy products.
To identify non-dairy food matrices suitable for probiotic delivery.
To assess the probiotic potential of traditional fermented foods.

Main Methods:

Literature review of scientific studies on probiotics in non-dairy foods.
Analysis of research on raw materials for non-dairy probiotic production.
Examination of traditional fermented foods for viable probiotic microorganisms.

Main Results:

Cereals are widely studied for developing new probiotic foods.
Traditional fermented foods can harbor viable probiotic microorganisms.
Further investigation is required for traditional fermented products' probiotic effects.

Conclusions:

Non-dairy probiotic products offer alternatives to traditional dairy options.
Traditional fermented foods represent a promising area for probiotic research.
More studies are needed to fully understand the health benefits of probiotics in non-dairy fermented foods.