Probiotic potentials of cereal-based beverages

Area of Science:

• Food Science
• Microbiology
• Nutrition

Background:

• Probiotics offer health benefits for various disorders, traditionally found in dairy products.
• Dairy-based probiotics pose challenges like lactose intolerance and cholesterol content.
• Cereal-based beverages are increasingly explored as non-dairy probiotic sources, particularly in developing countries.

Purpose of the Study:

• To review the probiotic potential of traditional cereal-based beverages.
• To examine their microbial and functional properties.
• To discuss process optimization and storage for enhanced utilization.

Main Methods:

• Literature review of scientific studies on cereal-based fermented beverages.
• Analysis of microbial composition and functional properties of these beverages.
• Exploration of traditional processing methods and potential for optimization.

Main Results:

• Probiotic microorganisms can be found in non-dairy fermented substrates, including cereal-based beverages.
• These beverages show potential for gastrointestinal health, immune support, and management of various conditions.
• Cereal-based probiotics offer an alternative for populations with lactose intolerance or vegetarian diets.

Conclusions:

• Traditional cereal-based beverages hold significant potential as functional probiotic foods.
• Further research into processing and storage can enhance their probiotic efficacy and utilization.
• These non-dairy options can contribute to improved public health, especially in regions with nutritional insecurity.