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Updated: Apr 16, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Non-dairy Based Probiotics: A Healthy Treat for Intestine
Sangita Bansal1, Manisha Mangal1, Satish K Sharma1
1a Division of Food Grains & Oilseed Processing, Central Institute of Post Harvest Engineering & Technology , Ludhiana , Punjab , India.
Abstract:
Dairy-based fermented products and yoghurts have been utilized as potential probiotic products since ancient times. However, recent upsurge in interest of consumers towards dairy alternatives has opened up new vistas for non-dairy probiotic research and development. Various matrices and substrates such as cereals, fruit juices, or mixture thereof are being utilized for delivering these beneficial microorganisms. Each matrix offers some advantages over the other. Vast knowledge available on a number of conventional fermented foods can also be utilized for future research in this area. The present review provides an insight on the recent research/developments in the field of non-dairy probiotic foods with particular reference to the foods consumed conventionally, in addition to their commercial availability and a way forward.
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