Next Article in Journal
Development of a Cost-Effective Process for the Heterologous Production of SARS-CoV-2 Spike Receptor Binding Domain Using Pichia pastoris in Stirred-Tank Bioreactor
Previous Article in Journal
Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage
Previous Article in Special Issue
Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Fermentation
Volume 9
Issue 6
10.3390/fermentation9060496
fermentation-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Review

Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms

by
Alexander da Silva Vale
1,
Bárbara Côgo Venturim
2,
André Ricardo Ferreira da Silva Rocha
2,
José Guilherme Prado Martin
2,
Bruna Leal Maske
1,
Gabriel Balla
1,
Juliano De Dea Lindner
3,
Carlos Ricardo Soccol
1 and
Gilberto Vinícius de Melo Pereira
1,*
1
Bioprocess Engineering and Biotechnology Department, Federal University of Paraná, Curitiba 81531-980, PR, Brazil
2
Microbiology of Fermented Products Laboratory (FERMICRO), Department of Microbiology, Universidade Federal de Viçosa, Viçosa 6570-900, MG, Brazil
3
Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis 88040-900, SC, Brazil
*
Author to whom correspondence should be addressed.
Fermentation 2023, 9(6), 496; https://doi.org/10.3390/fermentation9060496
Submission received: 29 March 2023 / Revised: 17 May 2023 / Accepted: 19 May 2023 / Published: 23 May 2023
(This article belongs to the Special Issue Trends in Non-dairy Probiotic Beverages)
Browse Figures
Versions Notes

Abstract

In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health benefits, combining properties of plant matrices and probiotic effects. However, a major challenge in formulating these beverages is the limited number of adapted microbial strains with probiotic phenotype that promote desirable sensory characteristics, besides remaining viable in the final product for long periods. Therefore, this review aimed to provide an overview of the production of traditional non-dairy fermented beverages produced in the world and to show the biotechnological potential of these foods as a source of strains presenting a probiotic phenotype. In addition, the latest developments on the role of lactic acid bacteria, Bifidobacterium, and yeast species in the development of new probiotic beverages from the fermentation of fruit and cereal are discussed. Finally, some aspects related to food safety issues are shown.
Keywords: probiotics; fermented foods; microbiome; fruits; cereals probiotics; fermented foods; microbiome; fruits; cereals
Graphical Abstract

Share and Cite

MDPI and ACS Style

da Silva Vale, A.; Venturim, B.C.; da Silva Rocha, A.R.F.; Martin, J.G.P.; Maske, B.L.; Balla, G.; De Dea Lindner, J.; Soccol, C.R.; de Melo Pereira, G.V. Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms. Fermentation 2023, 9, 496. https://doi.org/10.3390/fermentation9060496

AMA Style

da Silva Vale A, Venturim BC, da Silva Rocha ARF, Martin JGP, Maske BL, Balla G, De Dea Lindner J, Soccol CR, de Melo Pereira GV. Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms. Fermentation. 2023; 9(6):496. https://doi.org/10.3390/fermentation9060496

Chicago/Turabian Style

da Silva Vale, Alexander, Bárbara Côgo Venturim, André Ricardo Ferreira da Silva Rocha, José Guilherme Prado Martin, Bruna Leal Maske, Gabriel Balla, Juliano De Dea Lindner, Carlos Ricardo Soccol, and Gilberto Vinícius de Melo Pereira. 2023. "Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms" Fermentation 9, no. 6: 496. https://doi.org/10.3390/fermentation9060496

APA Style

da Silva Vale, A., Venturim, B. C., da Silva Rocha, A. R. F., Martin, J. G. P., Maske, B. L., Balla, G., De Dea Lindner, J., Soccol, C. R., & de Melo Pereira, G. V. (2023). Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms. Fermentation, 9(6), 496. https://doi.org/10.3390/fermentation9060496

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop