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Trends in dairy and non-dairy probiotic products - a review

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Abstract

Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.

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Acknowledgments

We are thankful to the Director, CFTRI, Mysore, for permitting one of the authors to contribute for this review article.

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Authors and Affiliations

  1. Department of Biotechnology, Sri Venkateswara University, Tirupati, 517 502, India

    Bathal Vijaya Kumar

  2. Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    Sistla Venkata Naga Vijayendra

  3. Department of Biochemistry, Sri Venkateswara University, Tirupati, 517 502, India

    Obulam Vijaya Sarathi Reddy

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  1. Bathal Vijaya Kumar
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  3. Obulam Vijaya Sarathi Reddy
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Correspondence to Obulam Vijaya Sarathi Reddy.

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Vijaya Kumar, B., Vijayendra, S.V.N. & Reddy, O.V.S. Trends in dairy and non-dairy probiotic products - a review. J Food Sci Technol 52, 6112–6124 (2015). https://doi.org/10.1007/s13197-015-1795-2

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