Encyclopedia
Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption.
- probiotics
- fruit and vegetable based probiotic products
- soymilk
- lactic acid bacteria
- Lactobacillus
- Bifidobacterium
- prebiotics
1. Cereal-Based Products
1.1. Oat-Based Products
Oat is a rich source of dietary fiber, both insoluble and soluble, good quality fat, and phytochemicals important for human health. Among different non-digestible dietary fibers, oat β-glucan has been reported to have beneficial effects on insulin resistance, dyslipidemia, hypertension, obesity, enhanced immune response to bacterial infection, and for their applications in cancer treatment and prevention [1]. In the human digestive tract, oat β-glucans act as prebiotics that selectively fermented by butyrate-producing microorganisms [2]. In addition to the benefits of fiber, oat is also a good source of selenium, which works with vitamin E in various antioxidant systems throughout the body. These antioxidative actions reported to have beneficial effects against asthma, heart disease and certain types of cancer [2][3].
Exopolysaccharides (EPS) producing
2.6 has successfully been employed to improve the viscosity, texture, and mouthfeel of fermented oat-based products [4]. Human trials of the oat-based products fermented by
2.6 showed decreased serum cholesterol levels and increased counts of faecal
spp. [5]. Moreover, EPS obtained from
2.6 seems to enhance some probiotic properties of LAB strains in vitro. For example, probiotics combined with β-glucan reported enhancing the anti-inflammatory properties of probiotics [6]. Thus, EPS produced by LAB are considered promising molecules in the functional food area as well as prebiotic fermentable substrates able to modulate the intestinal microbiota [7].
In another study, a symbiotic functional drink from oats was manufactured by combining the health benefits of a probiotic culture,
B28, with oat prebiotic beta-glucan. The levels of starter culture concentration (5%), oat flour (5.5%) and sucrose content (1.5%) were established for completing a controlled fermentation for 8 h. The addition of sweeteners aspartame, sodium cyclamate, saccharine, and Haxol (12% cyclamate and 1.2% saccharine) did not affect either fermentation dynamics or probiotic survivability during 21 days of refrigerated storage. The viable probiotic counts were maintained well above the minimum therapeutic threshold level throughout the storage [8].
1.2. Malt-Based Products
Malt can be recognized as an excellent matrix for probiotics to maintain their viability throughout cold storage. The higher viability of the probiotics may be attributed to the presence of sugars in malt substrate such as fructose, glucose, sucrose, maltose, maltotriose, and maltotetraose [9]. The concentration of monosaccharides and disaccharides in malt was reported to be approximately 3 and 12 g/L, respectively [10][11]. Malt-based beverages seem to favor the growth of
spp. since these food matrices provide ample amounts of metabolizable sugars (3–4 g/L) that stimulate the growth of bifidobacteria. One study revealed that moltotriose and glucose were more preferably utilized by
,
and
whereas fructose consumed all by
. The authors also demonstrated that high concentrations of growth promoters (yeast extract and peptone; 10 g/L) enhanced the buffering capacity of medium and thereby resulted in higher growth of bifidobacteria. Out of the two growth promoters, yeast extract showed promising effects as it contains substantial levels of vitamins and specific amino acids. However, a combination of both growth promoters had inhibitory effects on bifidobacteria growth [9].
1.3. Wheat-Based Products
Flour from emmer, (
; hulled wheat; an ancient wheat and an ancestor of modern durum), was successfully utilized to produce probiotic emmer beverages. Coda and colleagues (2011) manufactured a series of probiotic emmer beverages from emmer flour, emmer gelatinized flour, and emmer malt at percentages ranging 5–30% (
/
) using
6E as the starter [12]. The results showed that the combination of EPS-producing strain
SP1 with
6E during the manufacture of emmer beverage containing 30% of gelatinized flour increased the viability of
6E than it is alone.
SP1 with
6E showed viability of 8.9 log cfu/mL and 8.1 log cfu/ ml, respectively, during a month-long storage period at 4 °C.
var
has been suggested as a suitable candidate for potential probiotic wheat beer development. The probiotic yeast showed equivalent metabolic efficiency on sugar wort and growth as that of the brewer’s yeast. More importantly, it remained alive during processing, storage (for over 60 days) and GI transit (>10
cfu/mL) [13].
The gastric tolerance of the probiotics delivered in cereal-based products including wheat has already been assayed. In a study conducted by Charalampopouls et al. (2003), the gastric tolerance of
,
, and
delivered in wheat, malt, and barley extracts were assayed [14]. All strains showed a significant reduction in their cell concentrations in the absence of cereal extracts. In contrast, the viability of
has been increased by approximately 4 log
cycles in the presence of malt, and by 3 log
cycles in the presence of either wheat or barley. The viability of
and
has been increased by more than 1.5 and 0.7 log
cycles. The results suggest that malt, wheat and barley extracts demonstrate a significant protective effect on the viability of the above probiotics. Moreover, Tian et al. (2021) reported that
GG releases additional phenolic acids including trans-ferulic acid from digestive residues during colonic fermentation of whole wheat products (e.g., bread, cookie and pasta) leading to overall colon health. The incorporation of
GG into wheat-based products would, therefore, provide additional health benefits for health-conscious customers [15].
1.4. Rice-Based Products
Rice has given rise to various rice-based fermented beverages and foods in the Asia-Pacific region. Rice beer is one such beverage popular among the ethnic communites in different parts of India [16]. In most cases, probiotics are the predominant strains found in these traditional beverages.
strain DU14 and
KKL1 are two such probiotic candidates isolated from the traditional rice beers Apong and Haria, respectively [16][17]. These probiotics do not only aid in fermentation, but also possess multi functionalities. For instance,
KKL1 found to improve the accumulation of functional compositions (e.g., minerals), digestibility (due to α-amylase, glucoamylase, and phytase activities) and therapeutic potentials (e.g., antioxidative properties) [16]. Fermented sour rice is another traditional food of the Indian subcontinent which is believed to have therapeutic and prophylactic applications against various disorders. The probiotic candidate,
strain GCC 19R1 was found to be the predominant fermentative bacteria in this product [18]. Interestingly, a probiotic-fermented rice tablet has also been tested recently. The starter composed of
ZSM-001 and
ZSM-002, and the sensory properties of the resulting tablet was similar to the tablet prepared using commercial starters. The viable bacterial counts for
ZSM-002 remained >8 log cfu/g after simulated gastric and intestinal digestion [19].
1.5. Maize-Based Products
Maize is a widely used raw material in indigenous beverage production [20]. The available literature suggests that the maize matrix has been successfully utilized in the production of fermented probiotic beverages using yeast-lactic fermentation. For example, a novel, functional fermented beverage has been developed using potentially probiotic yeasts (
CCMA 0732,
CCMA 0731, and
CCMA 0615) in combination with commercial probiotic strain
LBC-81. During fermentation and storage, except
, all tested strains showed viabilities >6 log cfu/mL. Interestingly, the beverages lacked a sweet taste and had no flavoring additive effect [20]. In another study, a series of novel fermented beverages from a blend of maize and rice were developed using
CCMA 0743,
CCMA 0235, and the commercial probiotic
LACA 4 in mixed culture. These beverages were supplemented with the prebiotic, fructooligosaccharide (FOS). The results showed that FOS favored the growth of
and the yeast
. The viable probiotic counts were maintained ≥T
cfu/mL during fermentation and refrigerated storage for 28 d. A sensory analysis showed that >50% of the panellists liked the beverages slightly or extremely [21].
Apart from this, a fermented probiotic maize porridge has been prepared using maize flour and barley. The porridge was fermented with either
,
LA5,
1748, or
GG. Most strains reported to reach maximum cell counts (7.2–8.2 log cfu/g) after 12-h fermentation [22].
1.6. Millet-Based Products
The pearl millet substrate is rich in proteins, macro and micro minerals, resistant starch, soluble and insoluble dietary fibers, and dietary antioxidants (e.g., C-glycosylflavones, ferulic acid, β-carotene, etc.) [23]. Millet-based traditional food products are rich sources of potential probiotic microorganisms with various functionalities. For example, Palaniswamy and Govindasamy (2016) isolated five ferulolyl esterase-producing
strains that belonged to
and
from a traditional pearl millet porridge (
) and characterized their probiotic potential. Out of these five strains,
CFR5 found to be a promising probiotic candidate with the abilities to produce β-galactosidase and glutamate decarboxylase enzymes and demonstrated cholesterol-lowering effects in vitro [23]. Further, five probiotic strains of
(
SW02;
subsp.
SW03, SW06 and SW07;
subsp.
SW04), and two strains of
(
SW01 and
SW05) were isolated from
, a traditionally-fermented alcoholic beverage in South Korea, and possessed antioxidative properties [24]. Previous studies showed that probiotic LAB populations were as high as 10
cfu/mL after fermentation [25].
2. Legume-Based Products
2.1. Soya-Based Products
Soybean (
) provides high-quality protein, fats, and carbohydrates and contains no cholesterol or lactose. It is a good source of nutrients for lactose-intolerant individuals, vegetarians, and those with milk allergy [26]. The production of soy products has been emerging as an interesting alternative to dairy products and their incorporation into human diets is increasing due to their nutritional and functional properties [27].
Several studies have shown that soy products, especially soy yoghurt, is a good vehicle for probiotic delivery [28][29][30][31]. Due to the presence of raffinose and stachyose, soymilk is a good medium for
spp., as most of the strains belong to this genus can ferment these sugars. Strains of
has also been reported to metabolize oligosaccharides present in soymilk during fermentation [27][29][30]. Many probiotic strains possess α-galactosidase activity that allows their growth in soymilk [27][32]. These probiotic strains seem to have no negative effects when they incorporated with traditional yoghurt starter cultures. Farnworth et al. (2007) reported that the presence of probiotic bacteria [
NCC533 (La-1),
ATCC 53103 (GG), and human-derived bifidobacteria] did not affect the growth of the yoghurt strains [30]. Approximately 2 log increases in both
GG and
La-1 were observed when each was added with yoghurt strains in the soy beverage.
Mounting evidence suggests that soymilk matrix may also provide adequate protection to the probiotics during gastrointestinal transit. For instance,
and
spp. showed resistance to simulated gastrointestinal conditions when delivered through a fermented drink made of a mixed extract of soy and rice by-products with added waxy cornstarch [33]. In another study, fermented soy matrix protected
La-5 and
Bb-12 against gastrointestinal juices, where the Bb-12 showed higher resistance to artificial gastrointestinal juices compared to La-5 [27]. Moreover,
has also shown good tolerance to simulated gastric transit and intestinal juice in the fermented soymilk and maintained high viability (>10
cfu/g) during cold storage (at 4 °C for 28 days) [31].
Soy oligosaccharides, mainly α-galactosides, are prevalently present in soy protein products and can result in unfavorable digestive effects when consumed. Certain probiotic strains are capable of decreasing α-galactoside content due to their high level of α-galactosidase activity while maintaining acceptable viability counts.
LA-2 showed greater α-galactosidase activity when induced by raffinose and was able to retain viability over 14 weeks of cold storage (4 °C) when microencapsulated and freeze-dried [34].
Soymilk is an excellent source of bioactive peptides and fermentation is an effective way of generating bioactive peptides. The β-glucosidase-producing probiotic
CRL981 allowed for obtaining a soy beverage with enhanced antioxidant capacity. The higher antioxidant activity was due to increased isoflavone aglycone contents during fermentation because of β-glucosidase activity towards isoflavone glucosides [35].
C2 was excellent in terms of growth and peptide generation in soymilk, which showed excellent log count increases, protein hydrolysis, and α-galactosidase activities. Seventeen biofunctional soy peptides showing both antioxidant and ACE-inhibitory activities have been identified from the fermented soymilk produced using
C2 [36]. ACE inhibitory activity in vitro has also been reported in fermented soy whey produced by using
FTCC 0291 in the optimized soy-whey medium [32]. Accordingly, soymilk consumption could improve some oxidative stress factors among patients with diabetic kidney disease [37]. In addition, a regular intake of a soy-based probiotic drink (
CRL 183 and
ATCC 15707) was reported to modulate the microbiota and reduce body weight gain in diet-induced obesity in mice [38]. These pieces of evidence suggest that certain probiotics strains can be used for the preparation of soy-based functional fermented foods and bioactive food supplements.
Probiotics in the soy matrix could alter the sensory attributes of the products as well. A synbiotic soy yoghurt prepared using optimized FOS concentration (8.1%
/
) resulted in well-set products with very less whey separation (1.14%). The developed product showed good nutritional, textual, and sensory characteristics [39]. Norouzi et al. (2019) compared the survival rate of
in fermented and non-fermented frozen soy dessert and their sensory properties over 180 days of storage at −24 °C. Results showed that the colour, mouthfeel and overall acceptability were significantly improved in probiotic products compared to frozen dessert without probiotics. Further, both fermented and non-fermented products reported maintaining viable
counts well over 10
cfu/mL [40].
Albuquerque et al. (2019) evaluated the effect of passion fruit by-product (PFBP) and fructooligosaccharides (FOS) on the viability of
TH-4 and
LGG in folate bio-enriched fermented soy products, and on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions during storage (at 4 °C for 28 days) [41]. Only
LGG retained the desired viability (>8 log cfu/mL) during storage, whereas
TH-4 populations decreased to 5.5 log cfu/mL by day 28. Therefore, the bio-enriched probiotic fermented soy products present great potential as innovative functional food by delivering probiotic microorganisms and providing 14% of the recommended daily folate intake.
2.2. Chick-Pea-Based Products
Chick-peas (
L.) are an excellent source of essential amino acids, raffinose-family oligosaccharides, resistant starches and fibers, and possess prebiotic effects on the growth and survival of the probiotic microorganisms [42]. A beverage produced with chick-pea and coconut extract at the 9:1 ratio found to be a viable matrix to deliver
LBC 81, maintaining viable counts of >10
cfu/mL during 10 days of refrigerated storage [43]. Interestingly, roasted chick-peas containing
299v and
GG (produced by immersing in probiotic dispersions followed by drying at 42 °C) was also suggested as a viable probiotic carrier matrix. The viability of
299v in roasted-chick peas was >10
cfu/g at 4 °C, and >10
cfu/g at 25 °C after a 3-month long storage period [44].
2.3. Miscellaneous Legume-Based Products
Recently, there is an increasing trend of utilizing legume sprouts as probiotic carrier foods. A probiotic drink produced from sprouted green gram showed viable
NCDC14 counts of 10
–10
cfu/mL after 8 h of fermentation [45]. Swieca et al. (2019) investigated the effectiveness of lentil and adzuki bean sprouts as carriers for the probiotic yeast
var.
and found that the sprouts obtained from seeds soaked in the inoculum and further cultivated at 30 °C for 4 days gave the highest probiotic counts (>10
cfu/g). More importantly, the two matrixes effectively protected the probiotic yeasts during digestion in vitro. Further, the sprouts enriched with
were characterized by lower mold counts and coliform counts [46]. Chick-pea sprouts fermented with
0979 hinder the growth of pathogenic microorganisms and result in products with safety.
299v reported increasing starch digestibility in the lentil and mung bean sprouts [47]. These results suggest that legume sprout-based food matrices are effective probiotic carrier foods and probiotics can be utilized to improve the microbial safety, nutritional composition, and nutrient digestibility of these products.
B1-6 has been successfully utilized to produce a probiotic food using the mung bean (
) as a probiotic carrier. Probiotic fermentation resulted in viable counts of >10
cfu/mL and significantly higher ACE inhibitory activity at the end of fermentation [48]. In another study, Romero-Espinoza et al. (2020) successfully used the combination of yeasts
and
and a mix of commercial probiotic bacteria composed of
,
,
,
, and
to ferment whole meal lupin (
var. bola L.). The probiotic fermentation resulted in significant degradation of oligosaccharides (27.3–82.3%), phytic acid (61.9–67%), and alkaloids (25.5–36.7%) which are the antinutritional factors that limit the consumption of lupin [49].
3. Fruit-Based Probiotic Products
Fruit juices may represent an alternative means of delivering probiotics to consumers as they could be considered as healthy and refreshing beverages consumed regularly by people of all ages. They are rich in sugars and bioactive compounds (minerals, vitamins, fiber, and antioxidants) that can be utilized by probiotics. More importantly, these fruit-based probiotic products do not contain starter cultures as those in dairy products, which compete with probiotics for nutrients [50][51].
3.1. Apple-Based Products
Due to the high porosity that makes it easy for the incorporation of probiotics, the apple food matrix has been suggested as an excellent matrix for the delivery of probiotics. Furthermore, cellulose in apple is not digestible, and therefore serve as a protective matrix for probiotics during the gastrointestinal transit [52].
Probiotics incorporated into apple juice and other apple-based products resulted in satisfactory viable counts over the refrigerated storage suggesting that apple is an ideal vehicle for the delivery of probiotics. Pimentel et al. (2015) evaluated the effect of the supplementation of clarified apple juice with probiotic
subsp.
and/or oligofructose on the physiochemical characteristics, probiotic viability, and acceptability during refrigerated storage (4 °C) either in plastic or glass packages [50]. The results showed that apple juice is a suitable medium for incorporating the probiotic strain, resulting in products with similar chemical composition, density, acceptability and purchase intention compared to pure juice. However, probiotic products had higher acidity, turbidity, and red color. The addition of oligofructose did not change either the physiochemical characteristics, acceptability, purchase intention, or storage stability of the products; however, it enhanced the probiotic survival during storage. The glass package was more efficient in maintaining the viability of probiotics than the plastic package.
Drying brings several advantages to foods such as increased shelf life, no requirement of refrigeration, and reduction of storage, packaging, and transporting costs [53]. Different drying methods have been tested on a variety of apple-based probiotic products. Out of four common drying methods (air drying, freeze-drying, freeze-drying followed by microwave vacuum drying, and air drying followed by explosion puffing drying), freeze-drying followed by microwave vacuum drying was most suitable drying method in order to develop probiotic enriched apple snack with anticipated quality. The probiotic viability (
SICC) in this product remained above 10
cfu/g over 120 days of storage at 25 °C. Another study revealed that the viability of the probiotic in the apple snack was similar to that of the commercial probiotic dairy products when the apples were dried 60 °C or when ultrasound-assisted air-drying was applied [53]. Viable counts of apple slices impregnated with
LL13, dried with either conventional or vacuum drying at 45 °C, and stored at 4 °C for 28 days were maintained above 7 and 6 log cfu/g, respectively over the cold storage. Vacuum dried apple snacks were more pleasing to consumers in terms of sensory evaluation [54]. In another study, free freeze-dried
GG was able to maintain high viability (>10
cfu/mL) in apple juice for an entire week at 4 °C [55]. When
299v was incorporated (10
–10
cfu/g) into osmotically dehydrated apple cubes (24 h at 37 °C) using sucrose and sorbitol as osmotic agents, the probiotic survived over a period of 6 days at 4 °C maintaining viability counts of >10
cfu/g. Moreover, the viability did not decrease during a simulated gastro-intestinal passage of 2 h [52].
The fermentation of traditional food and beverages by Selenium (Se)-enriched probiotics provides an easy and appropriate alternative to increase daily consumption of both vegetables and fruits as well as selenium. In a recent study, the effect of adding Se-enriched probiotics and the Se-enrichment of probiotic-fermented blended juices were evaluated. Among the probiotics tested (
,
, and
),
showed the best Se-tolerance ability, which was then used to produce a Se-enriched probiotic. Addition of 1% Se-enriched
starters resulted in a 13-fold increase in Se content of the fermentation juice. The optimum processing parameters were found to be: liquid ratio of apple juice, orange juice, carrot juice, Chinese jujube juice of 25:35:30:10, a ratio of strains of
,
, Se-enriched
of 1:1:2, inoculum size of 2%, and a fermentation time of 18 h [56].
3.2. Pineapple-Based Products
Pineapple (
L. Merril) is a tropical fruit with a good balance between acidity and sugar that makes it one of the most popular fruits in producing regions and in importing countries. Pineapple is widely used to produce juice, jams and wine [57].
Mixed pineapple and jussara (
Martius) juices have been suggested as an excellent carrier matrix for
GG (LGG). The LGG viability in probiotic juice was maintained well above 7.2 log cfu/mL throughout 28 days of storage at 8 °C. More importantly, LGG in mixed pineapple and jussara juice showed greater resistance to gastrointestinal conditions in vitro and in vivo. A blood analysis of Wistar rats fed the probiotic juice for 10 weeks (1 mL/day) showed that the probiotic juice did not induce hepato- and/or nephrotoxicity, and was capable of regulating the cholesterolemic index [58].
Pineapple juice is also a suitable substrate for the incorporation of probiotic yeast. Two strains of
(9 C and 9 D) have been shown desirable in vitro probiotic properties similar or superior to the reference probiotic yeast strain,
var.
. Out of the two strains,
9 D was able to result in a fermented pineapple beverage with good sensorial characteristics.
population remained stable during refrigerated storage with cell counts greater than 7 log cfu/g for over 21 days [57].
Costa et al. (2013) analyzed sonication as a pre-treatment for cultivating the probiotic strain
NRRL B-442, which was able to ferment sonicated pineapple juice without any nutrient supplementation [51]. Greater viable cells counts were obtained within a shorter fermentation time (12 h) and probiotic viability was maintained above the acceptable range for at least 21 days under cold storage (4 °C).
3.3. Orange-Based Products
Orange (
L. Osbeck) is a fruit with a high water content and is high in protein, sugars, fiber, minerals, and vitamins such as vitamin C (57 mg per 100 mL) and carotene (120 mg per 100 mL). If probiotics are incorporated, the nutrient content in juice can enhance the survivability of the added microorganisms [59]. Orange juice is the most commonly consumed juice worldwide, mainly due to its pleasant taste [60].
Probiotic survivability is probably the most important parameter in probiotic orange juice powder. Barbosa et al. (2015) evaluated the effect of three drying methods (spray-drying, freeze-drying, and convective drying) on the survivability of
299v and
HA-6111-2 [59]. Both probiotic strains reported good survival rates after spray drying and freeze-drying processes (>9 log cfu/g) compared to convective drying (~6 log cfu/g). Furthermore, after 180 days of cold storage at 4 °C, greater probiotic survivability was observed in the products manufactured by spray drying and freeze-drying (10
cfu/g) compared to those manufactured by convective drying (10
cfu/g) [59].
Prebiotics, which are known as nondigestible food ingredients may lead to improve the survival of probiotics in fruit juices [61]. The combined use of nettle (
L.) and probiotic lead to an increase in total phenolic content of the juice samples and slowed down the decline of antioxidative capacity during storage [61]. Research evidence suggest that it is possible to develop symbiotic orange juice beverages by using prebiotics and probiotic cultures without altering physiochemical and sensory attributes of pure juice. For example, a symbiotic orange juice with probiotic culture, ascorbic acid, and/or oligofructose (prebiotic) supplementation showed similar physiochemical and sensory attributes as those of pure juice. Oligofructose or ascorbic acid did not exert a protective effect on probiotic during storage, but the juices showed probiotic viability greater than 10
cfu/mL [33].
It is considered that the orange juice flavanones undergo limited absorption in the upper gastrointestinal tract leaving them to reach the colon where they are transformed and get absorbed. Pereira-Caro et al. (2018) investigated the ability of
R0175 and
subsp.
NCTC 10302 to catabolize orange juice flavanones. Results found that both strains were able to transform hesperetin and naringenin suggesting involvement in the colonic catabolism of orange juice flavanones [62].
References
- Russo, P.; de Chiara, M.L.V.; Capozzi, V.; Arena, M.P.; Amodio, M.L.; Rascón, A.; Dueñas, M.T.; López, P.; Spano, G. Lactobacillus plantarum strains for multifunctional oat-based foods. LWT Food Sci. Technol. 2016, 68, 288–294.
- Kedia, G.; Vázquez, J.A.; Charalampopoulos, D.; Pandiella, S.S. In vitro fermentation of oat bran obtained by debranning with a mixed culture of human fecal bacteria. Curr. Microbiol. 2009, 58, 338–342.
- Bazzano, L.A.; He, J.; Ogden, L.G.; Loria, C.M.; Whelton, P.K. Dietary fiber intake and reduced risk of coronary heart disease in US men and women: The National Health and Nutrition Examination Survey I Epidemiologic Follow-up Study. Arch. Intern. Med. 2003, 163, 1897–1904.
- Martensson, O.; Staaf, J.; Duenas-Chasco, M.; Irastorza, A.; Holst, O. A fermented, ropy, non-dairy oat product based on the exopolysaccharide-producing strain Pediococcus damnosus. Adv. Food Sci. 2002, 24, 4–11.
- Mårtensson, O.; Biörklund, M.; Lambo, A.M.; Dueñas-Chasco, M.; Irastorza, A.; Holst, O.; Norin, E.; Welling, G.; Öste, R.; Önning, G. Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans. Nutr. Res. 2005, 25, 429–442.
- Russo, P.; López, P.; Capozzi, V.; de Palencia, P.F.; Dueñas, M.T.; Spano, G.; Fiocco, D. Beta-glucans improve growth, viability and colonization of probiotic microorganisms. Int. J. Mol. Sci. 2012, 13, 6026–6039.
- Salazar, N.; Gueimonde, M.; de los Reyes-Gavilán, C.G.; Ruas-Madiedo, P. Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota. Crit. Rev. Food Sci. Nutr. 2016, 56, 1440–1453.
- Angelov, A.; Gotcheva, V.; Kuncheva, R.; Hristozova, T. Development of a new oat-based probiotic drink. Int. J. Food Microbiol. 2006, 112, 75–80.
- Rozada-Sánchez, R.; Sattur, A.P.; Thomas, K.; Pandiella, S.S. Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage. Process Biochem. 2008, 43, 848–854.
- Shori, A.B. Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages. Food Biosci. 2016, 13, 1–8.
- Charalampopoulos, D.; Wang, R.; Pandiella, S.S.; Webb, C. Application of cereals and cereal components in functional foods: A review. Int. J. Food Microbiol. 2002, 79, 131–141.
- Coda, R.; Rizzello, C.G.; Trani, A.; Gobbetti, M. Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. Food Microbiol. 2011, 28, 526–536.
- Battistini, C.; Gullón, B.; Ichimura, E.S.; Gomes, A.M.P.; Ribeiro, E.P.; Kunigk, L.; Moreira, J.U.V.; Jurkiewicz, C. Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean. Braz. J. Microbiol. 2018, 49, 303–309.
- Charalampopoulos, D.; Pandiella, S.S.; Webb, C. Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. Int. J. Food Microbiol. 2003, 82, 133–141.
- Tian, W.; Hu, R.; Chen, G.; Zhang, Y.; Wang, W.; Li, Y. Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation. Food Chem. 2021, 362, 130135.
- Ghosh, K.; Ray, M.; Adak, A.; Halder, S.K.; Das, A.; Jana, A.; Parua (Mondal), S.; Vágvölgyi, C.; Das Mohapatra, P.K.; Pati, B.R.; et al. Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage. Bioresour. Technol. 2015, 188, 161–168.
- Borah, T.; Gogoi, B.; Khataniar, A.; Gogoi, M.; Das, A.; Borah, D. Probiotic characterization of indigenous Bacillus velezensis strain DU14 isolated from Apong, a traditionally fermented rice beer of Assam. Biocatal. Agric. Biotechnol. 2019, 18, 101008.
- Nath, S.; Roy, M.; Sikidar, J.; Deb, B.; Sharma, I.; Guha, A. Characterization and in-vitro screening of probiotic potential of novel Weissella confusa strain GCC_19R1 isolated from fermented sour rice. Curr. Res. Biotechnol. 2021, 3, 99–108.
- Xu, Y.; Zhao, H.; Yan, X.; Zhao, S. Preparation of a probiotic rice tablet: Sensory evaluation and antioxidant activity during gastrointestinal digestion. LWT 2020, 124, 108911.
- Menezes, A.G.T.; Ramos, C.L.; Dias, D.R.; Schwan, R.F. Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages. Food Res. Int. 2018, 111, 187–197.
- Freire, A.L.; Ramos, C.L.; Schwan, R.F. Effect of symbiotic interaction between a fructooligosaccharide and probiotic on the kinetic fermentation and chemical profile of maize blended rice beverages. Food Res. Int. 2017, 100, 698–707.
- Helland, M.H.; Wicklund, T.; Narvhus, J.A. Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley. Int. J. Food Microbiol. 2004, 91, 305–313.
- Palaniswamy, S.K.; Govindaswamy, V. In-vitro probiotic characteristics assessment of feruloyl esterase and glutamate decarboxylase producing Lactobacillus spp. isolated from traditional fermented millet porridge (kambu koozh). LWT Food Sci. Technol. 2016, 68, 208–216.
- Oh, Y.J.; Jung, D.S. Evaluation of probiotic properties of Lactobacillus and Pediococcus strains isolated from Omegisool, a traditionally fermented milletalcoholic beverage in Korea. LWT Food Sci. Technol. 2015, 63, 437–444.
- Oh, Y.J.; Lee, Y.N.; Hong, C.R.; Moon, G.E.; Jung, D.S. Effect of Aging Temperatures on the Quality of Omegisool, a Traditionally Fermented Alcohol Beverage in Jeju. Natl. Sci. Inst. Seoul Women’s Univ. 2012, 24, 151–158.
- Tsai, T.Y.; Chen, L.Y.; Pan, T.M. Effect of probiotic-fermented, genetically modified soy milk on hypercholesterolemia in hamsters. J. Microbiol. Immunol. Infect. 2014, 47, 1–8.
- Bedani, R.; Rossi, E.A.; Saad, S.M.I. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiol. 2013, 34, 382–389.
- Champagne, C.P.; Green-Johnson, J.; Raymond, Y.; Barrette, J.; Buckley, N. Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus. Food Res. Int. 2009, 42, 612–621.
- Donkor, O.N.; Henriksson, A.; Vasiljevic, T.; Shah, N.P. α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chem. 2007, 104, 10–20.
- Farnworth, E.R.; Mainville, I.; Desjardins, M.P.; Gardner, N.; Fliss, I.; Champagne, C. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation. Int. J. Food Microbiol. 2007, 116, 174–181.
- Wang, J.; Guo, Z.; Zhang, Q.; Yan, L.; Chen, W.; Liu, X.M.; Zhang, H.P. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage. J. Dairy Sci. 2009, 92, 2468–2476.
- WaiYee, F.; MinTze, L. Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology. LWT Food Sci. Technol. 2010, 43, 563–567.
- Costa, K.K.F.D.; Soares Júnior, M.S.; Rosa, S.I.R.; Caliari, M.; Pimentel, T.C. Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage. LWT Food Sci. Technol. 2017, 78, 23–30.
- Chen, M.; Mustapha, A. Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix. Food Microbiol. 2012, 30, 68–73.
- Marazza, J.A.; Nazareno, M.A.; de Giori, G.S.; Garro, M.S. Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus. J. Funct. Foods 2012, 4, 594–601.
- Singh, B.P.; Vij, S. Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality. LWT Food Sci. Technol. 2017, 86, 293–301.
- Miraghajani, M.; Zaghian, N.; Mirlohi, M.; Feizi, A.; Ghiasvand, R. The Impact of Probiotic Soy Milk Consumption on Oxidative Stress Among Type 2 Diabetic Kidney Disease Patients: A Randomized Controlled Clinical Trial. J. Ren. Nutr. 2017, 27, 317–324.
- de Carvalho Marchesin, J.; Celiberto, L.S.; Orlando, A.B.; de Medeiros, A.I.; Pinto, R.A.; Zuanon, J.A.S.; Spolidorio, L.C.; dos Santos, A.; Taranto, M.P.; Cavallini, D.C.U. A soy-based probiotic drink modulates the microbiota and reduces body weight gain in diet-induced obese mice. J. Funct. Foods 2018, 48, 302–313.
- Mishra Pandey, S.; Mishra, H.N. Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology. LWT Food Sci. Technol. 2015, 62, 458–467.
- Norouzi, S.; Pourjafar, H.; Ansari, F.; Homayouni, A. A Survey on the survival of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert. Biocatal. Agric. Biotechnol. 2019, 21.
- Albuquerque, M.A.C.; Yamacita, D.S.; Bedani, R.; LeBlanc, J.G.; Saad, S.M.I. Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions. Int. J. Food Microbiol. 2019, 292, 126–136.
- Hussein, H.; Awad, S.; El-Sayed, I.; Ibrahim, A. Impact of chickpea as prebiotic, antioxidant and thickener agent of stirred bio-yoghurt. Ann. Agric. Sci. 2020, 65, 49–58.
- Mesquita, M.C.; Leandro, E.D.S.; de Alencar, E.R.; Botelho, R.B.A. Fermentation of chickpea (Cicer arietinum L.) and coconut (Coccus nucifera L.) beverages by Lactobacillus paracasei subsp paracasei LBC 81: The influence of sugar content on growth and stability during storage. LWT 2020, 132, 109834.
- Paredes-Toledo, J. Roasted chickpeas as a probiotic carrier to improve L. plantarum 299v survival during storage. LWT 2021, 146.
- Mridula, D.; Sharma, M. Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk. LWT Food Sci. Technol. 2015, 62, 482–487.
- Swieca, M.; Kordowska-Wiater, M.; Pytka, M.; Gawlik-Dziki, U.; Seczyk, L.; Złotek, U.; Kapusta, I. Nutritional and pro-health quality of lentil and adzuki bean sprouts enriched with probiotic yeast Saccharomyces cerevisiae var. boulardii. LWT 2019, 100, 220–226.
- Swieca, M.; Gawlik-Dziki, U.; Jakubczyk, A.; Bochnak, J.; Sikora, M.; Suliburska, J. Nutritional quality of fresh and stored legumes sprouts—Effect of Lactobacillus plantarum 299v enrichment. Food Chem. 2019, 288, 325–332.
- Wu, H.; Rui, X.; Li, W.; Chen, X.; Jiang, M.; Dong, M. Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6. LWT Food Sci. Technol. 2015, 63, 445–451.
- Romero-Espinoza, A.M.; Serna-Saldivar, S.O.; Vintimilla-Alvarez, M.C.; Briones-García, M.; Lazo-Vélez, M.A. Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet). LWT 2020, 130, 109658.
- Pimentel, T.C.; Madrona, G.S.; Garcia, S.; Prudencio, S.H. Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT Food Sci. Technol. 2015, 63, 415–422.
- Costa, M.G.M.; Fonteles, T.V.; De Jesus, A.L.T.; Rodrigues, S. Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability. Food Chem. 2013, 139, 261–266.
- Emser, K.; Barbosa, J.; Teixeira, P.; Bernardo de Morais, A.M.M. Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple. J. Funct. Foods 2017, 38, 519–528.
- Rodrigues, S.; Silva, L.C.A.; Mulet, A.; Cárcel, J.A.; Fernandes, F.A.N. Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442. J. Funct. Foods 2018, 41, 48–54.
- Akman, P.K.; Uysal, E.; Ozkaya, G.U.; Tornuk, F.; Durak, M.Z. Development of probiotic carrier dried apples for consumption as snack food with the impregnation of Lactobacillus paracasei. LWT 2019, 103, 60–68.
- Haffner, F.B.; Pasc, A. Freeze-dried alginate-silica microparticles as carriers of probiotic bacteria in apple juice and beer. LWT 2018, 91, 175–179.
- Xu, X.; Bao, Y.; Wu, B.; Lao, F.; Hu, X.; Wu, J. Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics. Food Chem. 2019, 289, 250–258.
- Amorim, J.C.; Piccoli, R.H.; Duarte, W.F. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages. Food Res. Int. 2018, 107, 518–527.
- de Almeida Bianchini Campos, R.C.; Martins, E.M.F.; de Andrade Pires, B.; do Carmo Gouveia Peluzio, M.; da Rocha Campos, A.N.; Ramos, A.M.; de Castro Leite Júnior, B.R.; de Oliveira Martins, A.D.; da Silva, R.R.; Martins, M.L. In vitro and in vivo resistance of Lactobacillus rhamnosus GG carried by a mixed pineapple (Ananas comosus L. Merril) and jussara (Euterpe edulis Martius) juice to the gastrointestinal tract. Food Res. Int. 2019, 116, 1247–1257.
- Barbosa, J.; Borges, S.; Amorim, M.; Pereira, M.J.; Oliveira, A.; Pintado, M.E.; Teixeira, P. Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder. J. Funct. Foods 2015, 17, 340–351.
- Cristiny de Oliveira Vieira, K.; Da Silva Ferreira, C.; Toso Bueno, E.B.; De Moraes, Y.A.; Campagnolo Gonçalves Toledo, A.C.; Nakagaki, W.R.; Pereira, V.C.; Winkelstroter, L.K. Development and viability of probiotic orange juice supplemented by Pediococcus acidilactici CE51. LWT 2020, 130.
- Sengun, I.Y.; Kirmizigul, A.; Atlama, K.; Yilmaz, B. The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage. LWT 2020, 118.
- Pereira-Caro, G.; Fernández-Quirós, B.; Ludwig, I.A.; Pradas, I.; Crozier, A.; Moreno-Rojas, J.M. Catabolism of citrus flavanones by the probiotics Bifidobacterium longum and Lactobacillus rhamnosus. Eur. J. Nutr. 2018, 57, 231–242.
