Agricultural Reviews

  • Chief EditorPradeep K. Sharma

  • Print ISSN 0253-1496

  • Online ISSN 0976-0741

  • NAAS Rating 4.63

Frequency :
Quarterly (March, June, September & December)
Indexing Services :
AGRICOLA, Google Scholar, CrossRef, CAB Abstracting Journals, Chemical Abstracts, Indian Science Abstracts, EBSCO Indexing Services, Index Copernicus
Agricultural Reviews, volume 43 issue 4 (december 2022) : 450-456

Current Trends in Non-Dairy Probiotics and Their Acceptance among Consumers: A Review

Simranpreet Kaur Natt, Priya Katyal
1Department of Microbiology, Punjab Agricultural University, Ludhiana-141 004, Punjab, India.
Cite article:- Natt Kaur Simranpreet, Katyal Priya (2022). Current Trends in Non-Dairy Probiotics and Their Acceptance among Consumers: A Review. Agricultural Reviews. 43(4): 450-456. doi: 10.18805/ag.R-2172.
Probiotics are defined as formulations of live microorganisms that exert health benefits mainly through their action on gut and gastrointestinal tract when consumed in vital amounts. Consumers have become more health conscious now and they are searching for health probiotic equivalents. Looking upon the health benefits conferred by probiotics, the present review emphasizes the recent developments and commercialization of non-dairy probiotic products in different forms worldwide. Dairy probiotics are known to induce allergy and intolerance to lactose among the consumers. The chief benefits of non-dairy beverages specifically fruit juices are their nutritional values, flavor and refreshing quality. The diverse food mediums of dairy food carriers are the major limitations for the survival of the probiotics whereas the probiotic strains from non-dairy sources are acceptable. In addition to the viability of the probiotics used in fermented products of non-dairy origin, functional and technological characteristics are tremendously vital to get modest benefits in the global market.
  1. Arihara, K. and Ohata, M. (2011). Functional meat products. In: Functional Foods; Elsevier: Amsterdam, The Netherlands, pp. 512-33.
  2. Awaisheh, S.S., Obeidat, M.M., Al-Tamimi, H.J., Assaf, A.M., EL-Qudah, J.M. and Al-khazaleh, J.M. (2016). In vitro cytotoxic activity of probiotic bacterial cell extracts against Caco-2 and HRT-18 colorectal cancer cells. Milk Science International. 69: 27-31.
  3. Bard, J. M., Drouet, L., Lairon, D., Cazaubiel, M., Marmonier, C., Ninio, E., Bal Dit Sollier, C., Martin, J. C., Boyer, C., Bobin-Dubigeon, C. and INNOVALAIT Study group (2020). Effect of milk fat on LDL cholesterol and other cardiovascular risk markers in healthy humans: the INNOVALAIT project. European journal of clinical nutrition. 74(2): 285-296.
  4. Betoret, N., Puente, L., Diaz, M.J., Pagan, M.J., Garcia, M.J. and Gras, M.L. (2003). Development of probiotic enriched dried fruits by vacuum impregnation. Journal of Food Engineering. 56: 273-77.
  5. Bhat, A., Irorere, V., Bartlett, T., Hill, D., Kedia, G., Charalampopoulos, D., Nualkaekul, S. and Radecka, I. (2015). Improving survival of probiotic bacteria using bacterial poly-glutamic acid. International Journal of Food Microbiology. 196. 24-31.
  6. Blandino, A., Al-Aseeri, M., Pandiella, S., Cantero, D. and Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International. 36: 527-543.
  7. Brouwer, M.L., Wolt-Plompen, S.A., Dubois, A.E., van der Heide, S., Jansen, D.F., Hoijer, M.A., Kauffman, H.A. and Duiverman, E.J. (2006). No effect of probiotics on atopic dermatitis in infancy: a randomized placebo controlled trial. Clinical and Experimental Allergy. 37: 899-906.
  8. Cammarota, G., Pecere, S., Ianiro, G., Masucci, L. and Curro, D. (2016). Principles of DNA-based gut microbiota assessment and therapeutic efficacy of fecal microbiota transplantation in gastrointestinal diseases. Digestive Diseases. 34: 279-285.
  9. Cargill (2009). Cargill beverage concepts will address consumer demands for health, taste and texture at IFT. Available from: http://www.cargill.com/news-center/news-releases/2008/NA3007612. jsp Accessed Jul 20, 2009.
  10. Chaudhary, A., Sharma, V. and Saharan, B.S., (2019). Probiotic Potential of Noni and Mulberry Juice Fermented with Lactic Acid Bacteria. Asian Journal of Dairy and Food Research. 38: 114-120.
  11. De Bellis, P., Valerio, F., Sisto, A., Lonigro, S.L. and Lavermicocca, P. (2010) Probiotic table olives: microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant. International Journal of Food Microbiology. 140: 6-13.
  12. Endo, A., Terasjarvi, J. and Salminen, S. (2014). Food matrices and cell conditions influence survival of Lactobacillus rhamnosus GG under heat stresses and during storage. International Journal of Food Microbiology. 174: 110-112.
  13. FAO/WHO (2002). Guidelines for the evaluation of probiotics in food. FAO website: ftp://ftp.fao.org/es/esn/food/wgreport2. pdf. Accessed 8 Apr 2010.
  14. Gotcheva, V., Hristozova, E., Hrostozova, T., Guo, M., Roshkova, Z. and Angelov, A. (2002). Assessment of potential probiotic properties of LAB and yeast strains. Food Biotechnology 16: 211-225.
  15. Grover, S., Rashmi, H.M., Srivastava, A.K. and Batish, V.K. (2012). Probiotics for human health-new innovations and emerging trends. Gut Pathogens. 4: 1-14.
  16. Heperkan, D., Daskaya-Dikmen, C. and Bayram, B. (2015). Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture. Process Biochemistry. 49: 1587-1594: 201.
  17. Iravani, S., Korbekandi, H. and Mirmohammadi, S.V. (2015). Technology and potential applications of probiotic encapsulation in fermented milk products. Journal of Food Science and Technology 52: 4679-4696.
  18. Johnke, H., Norberg, L.A., Vach, W., Host, A. and Andersen, K.E. (2007). Patterns of sensitization in infants and its relation to atopic dermatitis. Pediatric Allergy and Immunology. 17: 591-600.
  19. Kandylis, P., Pissaridi, K., Bekatorou, A., Kanellaki, M. and Koutinas, A.A. (2016) Dairy and non-dairy probiotic beverages. Current Opinion in Food Science. 7: 58-63.
  20. Karimi, G., Sabran, M.R., Jamaluddin, R., Parvaneh, K., Mohtarrudin, N. and Ahmad, Z. (2015). The anti-obesity effects of Lactobacillus casei strain Shirota versus Orlistat on high fat diet-induced obese rats. Food and Nutrition Research. 59: 1-8.
  21. Kollath, W. (1953). The increase of the diseases of civilization and their prevention. Munchener Medizinische Wochenschrift. 95: 1260-1262.
  22. Kosin, B. and Rakshit, S.K. (2006). Criteria for production of probiotics, Food Technology and Biotechnology 44(3): 371-379.
  23. Kumar, V.B., Sreedharamurthy, M. and Reddy, O.V.S. (2013). Physicochemical analysis of fresh and probioticated fruit juices with Lactobacillus casei. International Journal of Applied Sciences and Biotechnology. 1: 127-131.
  24. Kumar, B.V., Vijayendra, S.V.N., Reddy, O.V.S. (2015) Trends in dairy and non-dairy and non-dairy probiotic products-A review. Journal of Food Science and Technology. 52: 6112-6124.
  25. Lambo, A.M., Oste, R. and Nyman, M.G.E.L. (2005). Dietary fibre in fermented oat and barley â-glucan rich concentrates. Food Chemistry. 85: 283-293.
  26. Larsen, N., Vogensen, F.K., van den Berg, F.W.J., Nielsen, D.S. and Andreasen, A.S. (2010). Gut Microbiota in Human Adults with Type 2 Diabetes Differs from Non-Diabetic Adults. PLOS ONE. 5(2): 1-10.
  27. Lebaka, V.R., Wee, Y.J., Narala, V.R. and Joshi, V.K. (2018). Development of new probiotic foods-A case study on probiotic juices. In Therapeutic Probiotic Unconv. Foods; Elsevier: Amsterdam, The Netherlands, pp. 55-78.
  28. Lilly, D.M. and Stillwell, R.H. (1965). Probiotics: Growth- Promoting Factors Produced by Microorganisms. Science. 147: 747-48. 
  29. Luckow, T. and Delahunty, C. (2004). Which juice is healthier? A consumer study of probiotic non-dairy juice drinks. Food Quality Preference 15: 751-759.
  30. Maleki, D., Azizi, A., Vaghef, E., Balkani, S. and Homayouni, A. (2015). Methods of increasing probiotic survival in food and gastrointestinal conditions. La Prensa Medica Argentina. 101: 1-9.
  31. Medellin-Peña, M.J., Wang, H., Johnson, R., Anand, S. and Griffiths, M.W. (2007) Probiotics affect virulence-related gene expression in Escherichia coli O157:H7. Applied Environmental Microbiology. 73: 4259-4267.
  32. Mondel, M., Schroeder, B.O., Zimmermann, K., Huber, H., Nuding, S., Beisner, J., Fellermann, K., Stange, E.F. and Wehkamp, J. (2009). Probiotic Escherichia coli treatment mediates antimicrobial human betadefensin synthesis and fecal excretion in humans. Mucosal Immunology. 2: 166-172.
  33. Nagpal, R., Kumar, A. and Kumar, M. (2012) Fortification and fermentation of fruit juices with probiotic Lactobacilli. Annals of Microbiology. 62: 1573-1578.
  34. Ohland, C. and MacNaughton, W. (2010) Probiotic bacteria and intestinal epithelial barrier function. American journal of physiology.Gastrointestinal and Liver Physiology. 298. G807-19.10.1152/ajpgi.00243.2009.
  35. Ojokoh, A.O. and Yimin, W. (2011) Effect of fermentation on chemical composition and nutritional quality of extruded and fermented soya products. International Journal of Food Engineering. 7(4): 6.
  36. Panghal, A., Janghu, S., Virkar, K., Gat, Y., Kumar, V. and Chhikara, N. (2018) Potential non-dairy probiotic products-A healthy approach. Food Biosci. 21: 80-89.
  37. Patel, A., Shah, N. and Prajapati, J.B. (2013). Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera-A promising approach. Croatian Journal of Food Science and Technology. 5: 85-91.
  38. Pereira, A.L.F., Maciel, T.C., Rodrigues, S. (2011). Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International. 44: 1276-1283. 
  39. Perricone, M., Bevilacqua, A., Altieri, C., Sinigaglia, M. and Corbo, M.R. (2015). Challenges for the production of probiotic fruit juices. Beverages. 1: 95-103.
  40. Pot, B. (2008). The taxonomy of lactic acid bacteria. In: Corrieu, G., Luquet, F.M. (Eds.), Bact´eries lactiques - De la g´en´etique aux ferments, Lavoisier, Paris pp. 1-152.
  41. Reid, G. and Kirjaivanen, P. (2005). Taking probiotics during pregnancy. Are they useful therapy for mothers and newborns? Canadian Family Physician. 51: 1477-1479.
  42. Rouhi, M., Sohrabvandi, S. and Mortazavian, A.M. (2013). Probiotic fermented sausage: viability of probiotic microorganisms and sensory characteristics. Critical Reviews in Food Science and Nutrition. 53: 331-348. 
  43. Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M. and Bressollier, P. (2013). An overview of the last advances in probiotic and prebiotic field. LWT Food Science and Technology. 50: 1-16.
  44. Sanders, M.E. (2008). Probiotics: definition, sources, selection and uses, Clinical Infectious Diseases. 46(2) pp. S58-S61.
  45. Sharma, M. and Devi, M. (2014). Probiotics: a comprehensive approach toward health foods. Critical Reviews in Food Science and Nutrition. 54: 537-552.
  46. Sheehan, V.M., Ross, P. and Fitzgerald, G.F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science and Emerging Technologies. 8: 279-284.
  47. Sheela, T. and Suganya, R.S. (2012). Studies on anti-diarrhoeal activity of synbiotic plum juice. International Journal of Scientific and Research Publications. 2: 1-5.
  48. Shori, A.B. (2015). The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage. Biocatalysis and Agricultural Biotechnology. 4: 423-431.
  49. Shimakawa, Y., Matsubara, S., Yuki, N., Ikeda, M. and Ishikawa, F. (2003). Evaluation of Bifidobacterium breve strain Yakult-fermented soymilk as a probiotic food. International Journal of Food Microbiology. 81(2): 131-6.
  50. Slavin, J.L. and Lloyd, B. (2012) Health benefits of fruits and vegetables. Advances in Nutrition. 3: 506-516.
  51. Song, S., Lee, S.J., Park, D-J., Oh, S. and Lim, K-T. (2016) The anti-allergic activity of Lactobacillus plantarum L67 and its application to yogurt. Journal of Dairy Research. 99: 9372-9382.
  52. Spiller, R. (2016). Irritable bowel syndrome: new insights into symptom mechanisms and advances in treatment. F1000 Research. 5: 1-11.
  53. Sucheta, Gehlot, R. and Arora, S. (2018). Probiotics from food and eubiosis in Gut: a commensalism. Asian Journal of Dairy and Food Research. 37: 28-34
  54. Tamime, A.Y., Saarela, M., Korslund Søndergaard, A., Mistry, V.V. and Shah, N.P. (2005). Production and Maintenance of Viability of Probiotic Micro Organisms in Dairy Products In: [Probiotic Dairy Products, ed.] Tamime A (Oxford: Blackwell Publishing Ltd;): 39-72.
  55. Tien, M.T., Girardin, S.E., Regnault, B., Bourhis, L., Dillies, M.A., Coppee, J.Y., Bourdet-Sicard, R., Sansonetti, P.J. and Pédron, T. (2006). Anti-inflammatory effect of Lactobacillus casei on Shigella-infected human intestinal epithelial cells. Journal of Immunology. 176: 1228-1237.
  56. Tissier, H. (1906) Treatment of intestinal infections using bacterial flora of the intestine. Critical Reviews in Social Biology. 60: 359-61.
  57. Tiwari, G., Tiwari, R., Pandey, S. and Pandey, P. (2012). Promising future of probiotics for human health: Current scenario. Chronicles of Young Scientist. 3. 10.4103/2229-5186. 94308.
  58. Wu, X., Vallance, B.A., Boyer, L., Bergstrom, K.S., Walker, J., Madsen, K, O’Kusky, J.R., Buchan, A.M. and Jacobson, K. (2008). Saccharomyces boulardii ameliorates Citrobacter rodentium - induced colitis through actions on bacterial virulence factors. American Journal of Physiology Gastrointestinal and Liver Physiology. 294: G295-G306.

Editorial Board

View all (0)