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Journal articles on the topic 'Probiotic dairy products'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Rasika, D. M. D., Janak K. Vidanarachchi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz, and Chaminda Senaka Ranadheera. "Probiotic Delivery through Non-Dairy Plant-Based Food Matrices." Agriculture 11, no. 7 (2021): 599. http://dx.doi.org/10.3390/agriculture11070599.

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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 r

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S, Upadhyaya. "Isolation, Identification and Study of Antimicrobial Property of Potential Probiotic Bacteria from Dairy Products of Lucknow City." Open Access Journal of Microbiology & Biotechnology 8, no. 4 (2023): 1–11. http://dx.doi.org/10.23880/oajmb-16000276.

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Probiotics are the nonpathogenic and alive bacteria that confer good effects on the host. The important property of probiotics is direct antimicrobial effects, stimulation of immunity, competing for adhesion site, completion for nutrients and improvement in digestion. Since ancient times different fermented dairy products have been used as the main source of probiotic bacteria. The main objective of this study was to isolate, identify and characterize lactic acid bacterial strains from different fermented dairy products including yoghurt, cheese, buttermilk and curd. To determine the potential

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Poshadri, A., Deshpande H. W, Khodke U. M, and Katke S.D. "Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf- Stable Foods." Current Research in Nutrition and Food Science Journal 10, no. 3 (2022): 858–70. http://dx.doi.org/10.12944/crnfsj.10.3.4.

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The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probioti

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Marshall, V. M. "Probiotic Dairy Products (2005)." International Journal of Dairy Technology 60, no. 1 (2007): 64–65. http://dx.doi.org/10.1111/j.1471-0307.2007.00273.x.

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Rivera-Espinoza, Yadira, and Yoja Gallardo-Navarro. "Non-dairy probiotic products." Food Microbiology 27, no. 1 (2010): 1–11. http://dx.doi.org/10.1016/j.fm.2008.06.008.

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D’Amico, Angela, Carla Buzzanca, Enrica Pistorio, Maria Grazia Melilli, and Vita Di Stefano. "Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake." Beverages 10, no. 4 (2024): 100. http://dx.doi.org/10.3390/beverages10040100.

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In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious properties. Since most probiotic food products are dairy products, fruit juices could be a viable alternative to dairy foods. Moreover, the variety of tastes with which these juices can be produced can expand the market for these products to consumers of all ages. Important challenges for the probiotic juice manufacturing industry are stability and sensory properties, which can be altered by probiotics or their metabolites. Any

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VO, Oyetayo. "Non-Dairy Probiotic Drinks: An Underutilized Alternative." Food Science & Nutrition Technology 9, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/fsnt-16000335.

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Probiotics are live microbial dietary adjuvant that when consumed in adequate amount beneficially affects the host physiology by improving immunity and maintaining balance in the intestinal tract. Recently, awareness of the health benefits of consuming microorganisms as probiotics has increased. Probiotic foods are categorized as functional food, which are foods, or food ingredients that may provide a health benefit beyond their nutritional composition. The efficacy of probiotics largely depends on the amount consumed and the viability of the cells in the food matrix. To this effect, different

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Khan, Feroze Mohamed, Sonia Morya, and Vijay Kumar Chattu. "Probiotics as a boon in Food diligence: Emphasizing the therapeutic roles of Probiotic beverages on consumers' health." Journal of Applied and Natural Science 13, no. 2 (2021): 700–714. http://dx.doi.org/10.31018/jans.v13i2.2683.

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Probiotics are living microorganisms that improve health when eaten or introduced to the body. They have become an essential aspect of everyone’s life now due to these products growing health benefits. They contain live bacteria that help our gut maintain good gut microflora and keep us healthy. Lactobacillus and Bifidobacterium are the most used probiotic strains. Everyone knows the importance of these products nowadays and has highlighted the parts that a reader must know about these products and how they affect the human body. This review discusses probiotics, dairy-based probiotics, non-da

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S., SUBHASHREE, and KAVITA M.S. "A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria - A Systematic Review." Current Research in Nutrition and Food Science Journal 7, no. 1 (2019): 05–16. http://dx.doi.org/10.12944/crnfsj.7.1.02.

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Fermentation by probiotic lactic acid bacteria makes food beneficial to the gut and has thepotential to be therapeutic. Most probiotic products in the market are dairy based even asthere is a growing demand for vegan probiotic foods. Though many studies on plant foods as a medium for probiotics havebeen carried out, only a few have been successful. Hence a systematic review of plant based probiotic products was conducted to identify the most suitable and acceptable plant foods medium for probiotic bacteria. For this, studies published and indexed in Google scholar between2002-2017 were manuall

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Abesinghe, A. M. N. L., Hasitha Priyashantha, P. H. P. Prasanna, Maheshika S. Kurukulasuriya, C. S. Ranadheera, and J. K. Vidanarachchi. "Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities." Fermentation 6, no. 4 (2020): 121. http://dx.doi.org/10.3390/fermentation6040121.

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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although i

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Şanlıbaba, Pınar. "Fermented nondairy functional foods based on probiotics." Italian Journal of Food Science 35, no. 1 (2023): 91–105. http://dx.doi.org/10.15586/ijfs.v35i1.2279.

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Functional foods containing probiotic bacteria are consumed worldwide. According to the Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to the host’s overall health when provided in adequate amounts. Fermented dairy products, especially yogurt and other dairy-based products, are good substrates for probiotic delivery. However, recently, consumers have begun to seek alternatives due to lactose intolerance and high fat and cholesterol contents. Moreover, the growing vegetarianism has increased the demand for nondairy probiotic foods. Thus worldwide, resea

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Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Probiotic fermented dairy products – food or medication?" Voprosy detskoj dietologii 19, no. 3 (2021): 58–68. http://dx.doi.org/10.20953/1727-5784-2021-3-58-68.

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One of the main strategies for preventing chronic diseases is a balanced diet from early childhood, with the inclusion of functional ingredients: dietary fiber, vitamins and vitamin-like compounds, minerals, polyunsaturated fatty acids, prebiotics and probiotics. A combined enrichment of fermented dairy products with prebiotics and probiotics contributes to the summation of their positive effective influence. Adding prebiotics and probiotics to the diet leads to the change in the intestinal microbiota composition towards a more balanced structure, thereby increasing the intestinal barrier func

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Chaudhari, Anant, M. D. Gurjar, K. C. Kamani, M. C. Prajapati, and A. K. Makwana. "A Study of Awareness and Student's Buying Behaviour towards Probiotic Dairy Products at Anand City, India." Journal of Scientific Research and Reports 30, no. 8 (2024): 66–72. http://dx.doi.org/10.9734/jsrr/2024/v30i82225.

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Probiotics are essential for maintaining a healthy gut microbiome, especially in an era of rising antibiotic resistance among harmful bacteria. A survey conducted among college students revealed that most respondents had a good understanding of probiotics, primarily gaining awareness from books and commercials. The majority of respondents were male (69%), aged 20-25 years and undergraduate students (71%), with about 50% coming from agricultural family backgrounds and a monthly family income of approximately ₹40,000 (37%). Most respondents were from rural areas and were aware of probiotic dairy

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G, Sumalata, and Shiva Prakash M. "ISOLATION AND IDENTIFICATION OF INDIGENOUS PROBIOTICS FROM DAIRY PRODUCTS AND HUMAN BREAST MILK." Journal of Advanced Scientific Research 14, no. 08 (2023): 40–49. http://dx.doi.org/10.55218/jasr.202314806.

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Probiotics are live microbes that beneficially affect the human and many studies have proved their promising role as safe and natural therapeutics. The isolation of probiotics from indigenous sources may develop a new way to improved probiotic strains with precious medical relevance for human benefits. Hence the aim of the present study is to isolate probiotics from locally available various dairy products (Viz. raw milk of cow and buffalo and traditional homemade curds) and human breast milk and to identify them upto species level. A total of about 80 samples from human breast milk (n=30) and

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Triyugi Narain, Kushwaha, and Kumar Shailendra. "Dairy and Nondairy Probiotic Microorganisms: A Literature Review." Open Journal of Biological Sciences 10, no. 1 (2025): 001–10. https://doi.org/10.17352/ojbs.000039.

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Consumers who scrutinize good probiotic alternatives have a stronger desire for health knowledge. This review presents a discussion of recent findings related to dairy and nondairy probiotics. Probiotic bacteria have gained popularity over the past two decades due to growing scientific evidence indicating their beneficial effects on human health. As a result, they have been incorporated into a variety of food items by various food industries that are actively researching and promoting them. Therefore, probiotics are used in a variety of items, mostly fermented dairy products.

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Hati, Subrota, and JB Prajapati. "Use of probiotics for nutritional enrichment of dairy products." Functional Foods in Health and Disease 12, no. 12 (2022): 713. http://dx.doi.org/10.31989/ffhd.v12i12.1013.

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Several food products, prepared with the help of beneficial microbes, can fit into the current definition of probiotics which have been consumed by mankind since ancient times. Beneficial microbes are the agents that produce many fermented foods and beverages, which are popular in different parts of the world. Indications about the use of products with healthy microbes are given in Vedic literature and are also depicted in ancient Egyptian and European treatises. However, systematic studies on probiotics started after the publication of the book, Prolongation of life, by Eli Metchnikoff in 190

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DELİKANLI KIYAK, Berrak, and İlkay YILMAZ. "Consumers’ attitudes toward probiotic dairy products in the post-Covid-19 normalization process." Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi 29, no. 1 (2024): 250–64. http://dx.doi.org/10.37908/mkutbd.1368850.

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Current studies conducted during the Covid-19 pandemic reported that contracting Covid-19 and related deaths was higher in undernourished and immunocompromised societies than in societies with a well-balanced diet. The consumption of various foods, beverages, nutritional supplements, and foods that support the immune system against Covid-19 was also recommended during this process. Probiotics are among the recommended foods to be consumed. This study aimed to determine the consumption tendencies of individuals toward probiotic dairy products in the post-Covid-19 normalization process. Data wer

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Samedi, Lesly, and Albert Linton Charles. "Functional Activity of Four Autochthonous Strains L. paraplantarum AB362736.1, L. plantarum MF369875.1, W. paramesenteroides CP023501.1, and E. faecalis HQ802261.1 in a Probiotic Grape Marmalade during Storage." Antioxidants 8, no. 6 (2019): 165. http://dx.doi.org/10.3390/antiox8060165.

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Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) tract and also have a high antioxidant capacity. The addition of probiotics to dairy food is a traditional process; therefore, probiotic non-dairy products might contribute to a daily antioxidant diet to improve consumer life quality and health. This research was undertaken to develop a grape marmalade with a probiotic base to investigate the potential antioxidant activity in the probiotic non-dairy product. Thus, changes in active culture numbers, pH level, glucose concentration, and antioxidant prope

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Aspri, Maria, Photis Papademas, and Dimitrios Tsaltas. "Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products." Fermentation 6, no. 1 (2020): 30. http://dx.doi.org/10.3390/fermentation6010030.

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Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures

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Gawkowski, D., and M. L. Chikindas. "Non-dairy probiotic beverages: the next step into human health." Beneficial Microbes 4, no. 2 (2013): 127–42. http://dx.doi.org/10.3920/bm2012.0030.

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Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. The two main genera of microorganisms indicated as sources of probiotic bacteria are Lactobacillus and Bifidobacterium. Historically used to produce fermented dairy products, certain strains of both genera are increasingly utilised to formulate other functional foods. As the consumers’ understanding of the role of probiotics in health grows, so does the popularity of food containing them. The result of this phenomenon is an increase in the number of probiotic foods available for

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Safeer, Ahmad, Nabeel Ahmad Hafiz, Ahmad Ghayyoor, and Saad Akram M. "Improving the viability of probiotics by encapsulation methods for development of functional dairy products." International Journal of Biomolecules and Biomedicine (IJBB) 11, no. 2 (2020): 12–25. https://doi.org/10.5281/zenodo.8324705.

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The popularity of functional foods among scientists and common people has been increasing day by day. Awareness and modernization make the consumer think better regarding food and nutrition. Now a day’s individual knows very well about the relation between food consumption and disease prevalence. Humans have a diversity of microbes in the gut that together form the gut microflora. Probiotics are the health-promoting live microbial cells improve host health through gut and brain connection and fighting against harmful bacteria. <em>Bifidobacterium</em> and <em>Lactobacillus

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Kaur, Manpreet, Gaganpreet Kaur, and Amita Sharma. "Isolation of newer probiotic microorganisms from unconventional sources." Journal of Applied and Natural Science 10, no. 3 (2018): 847–52. http://dx.doi.org/10.31018/jans.v10i3.1724.

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Probiotics are live microbes in the form of dried or fermented cells that are highly beneficial for human health. The food industry has been revolutionised due to introduction of potential probiotic organisms in a varied formulations derived from mostly dairy products. Isolation of probiotic microbes from unexplored non-dairy sources is gaining attention these days. In the present study, six potential probiotic isolates from non-dairy sources were obtained that are also biocompatible with each other. Out of these, five isolates were gram positive rod shaped and one was gram negative rod shaped

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Küçükgöz, Kübra, and Monika Trząskowska. "Nondairy Probiotic Products: Functional Foods That Require More Attention." Nutrients 14, no. 4 (2022): 753. http://dx.doi.org/10.3390/nu14040753.

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The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probioti

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Mojikon, Floyd Darren, Melisa Elsie Kasimin, Arnold Marshall Molujin, Jualang Azlan Gansau, and Roslina Jawan. "Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products." Nutrients 14, no. 17 (2022): 3457. http://dx.doi.org/10.3390/nu14173457.

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Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary fiber, minerals, and a bioactive molecule, making them an essential component of a balanced diet with multiple documented positive effects on human health. The probiotication of plant-based juices for the production of functional and nutraceutical food serves as a healthy alternative to dairy probiotics. They are cholesterol free, lack several dairy allergens, and also encourage ingestion for people with lactose intolerance. This review highlights valuable claims regarding the efficacy of different

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Granato, Daniel, Gabriel F. Branco, Adriano Gomes Cruz, José de Assis Fonseca Faria, and Nagendra P. Shah. "Probiotic Dairy Products as Functional Foods." Comprehensive Reviews in Food Science and Food Safety 9, no. 5 (2010): 455–70. http://dx.doi.org/10.1111/j.1541-4337.2010.00120.x.

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Burak, L. "PROSPECTS FOR THE PRODUCTION OF FRUIT JUICES WITH PROBIOTICS." Scientific heritage, no. 159 (April 27, 2025): 124–35. https://doi.org/10.5281/zenodo.15292407.

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Probiotic beverages based on fruit juices are a growing segment of food products. These beverages are an alternative to dairy probiotic products and are especially popular among vegans, people with lactose intolerance and allergies to dairy products. The aim of this study is to review modern methods of producing such beverages, including fermentation using different strains of probiotics and their impact on health. The review includes articles in English and Russian for the period from 2015 to 2025. The search for foreign scientific literature in English on this topic was conducted in the bibl

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Monjazeb Marvdashti, L., A. Emadi, M. Eslami, et al. "Biological reduction of aflatoxin M1 in dairy products using probiotic strains: a systematic review and meta-analysis." World Mycotoxin Journal 16, no. 3 (2023): 239–50. http://dx.doi.org/10.1163/18750796-20212761.

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Abstract Aflatoxins are naturally occurring toxic substances produced mainly by species of the genus Aspergillus that can contaminate almost all foodstuffs. Apart from the harmful effects they have on human and animal health, they can be secreted unchanged in animal milk and cause contamination of milk and its products. Aflatoxin M1 (AFM1) is the major and most toxic type of aflatoxin after aflatoxin B1 (AFB1). The use of probiotic strains to reduce the amount of aflatoxin in milk and by-products has been observed in many studies. In this systematic review and meta-analysis, articles in PubMed

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Yibar, Artun, Oguz Yildiz, Sefa Can Kucuk, and Cagla Pinar Akay. "Investigation of vitality, antibacterial properties, and antagonistic effects of probiotic bacteria in probiotic dairy products." International Food Research Journal 31, no. 1 (2024): 107–18. http://dx.doi.org/10.47836/ifrj.31.1.10.

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Probiotics play a significant role in the diet, and their contribution to the immune system has been recognised. Their effects on the gastrointestinal system have been evaluated for decades, and the mechanisms of the effects may differ. The aim of the present work was (i) to observe the changes in pH and bacterial counts in common probiotic dairy products, (ii) to isolate probiotic bacteria, (iii) to evaluate antibacterial resistance, and (iv) to evaluate their metabolites' antibacterial effects against common foodborne pathogens. To this end, 20 dairy products labelled "probiotics included" w

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Companys, Judit, Laura Pla-Pagà, Lorena Calderón-Pérez, et al. "Fermented Dairy Products, Probiotic Supplementation, and Cardiometabolic Diseases: A Systematic Review and Meta-analysis." Advances in Nutrition 11, no. 4 (2020): 834–63. http://dx.doi.org/10.1093/advances/nmaa030.

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ABSTRACT Fermented dairy foods (FDFs) and probiotics are promising tools for the prevention and management of cardiometabolic diseases (CMDs), respectively. The relation between the regular consumption of FDFs and CMD risk factors was assessed by prospective cohort studies (PCSs), and the effect of probiotic supplementation added into a dairy matrix on CMD parameters was evaluated by randomized controlled trials (RCTs). Moreover, the effects of probiotic supplementation added into a dairy matrix were compared with those administered in capsule/powder form. Twenty PCSs and 52 RCTs met the inclu

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Khavkin, A. I., and T. A. Kovtun. "Fermented dairy products and postbiotics." Russian Journal of Woman and Child Health 6, no. 4 (2023): 417–24. http://dx.doi.org/10.32364/2618-8430-2023-6-4-15.

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The gastrointestinal tract (GIT) is a complex, multifunctional system where immune, endocrine, and nerve cells affecting the body functioning are localized. There live more than 100 trillion microorganisms forming an extracorporeal organ collectively called the intestinal microbiota. It has been proven that a balanced microbial community contributes to the body safety. In this context, special attention is paid to the tactics aimed at maintaining the microbiota in an eubiotic state. The most important among them is an adequate nutrition that provides the body with wholesome nutrients. Enriched

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Cull, Charley, Vijay K. Singu, Brooke J. Cull, et al. "Efficacy of Two Probiotic Products Fed Daily to Reduce Clostridium perfringens-Based Adverse Health and Performance Effects in Dairy Calves." Antibiotics 11, no. 11 (2022): 1513. http://dx.doi.org/10.3390/antibiotics11111513.

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Clostridium perfringens is a spore-forming, anaerobic bacterium which produces toxins and exoenzymes that cause disease in calves, especially necro-hemorrhagic enteritis-associated diarrhea often resulting in death. Clostridium infections are currently being treated with antibiotics, but even with the prudent administration of antibiotics, there are significant rates of recurrence. Probiotics, an alternative to antibiotics, are commonly employed to prevent clostridial infections. The objectives of our study were to demonstrate that two commercially available products, when used as daily, direc

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Mohanty, Debapriya, and Pratima Ray. "EVALUATION OF PROBIOTIC AND ANTIMICROBIAL PROPERTIES OF LACTOBACILLUS STRAINS ISOLATED FROM DAIRY PRODUCTS." International Journal of Pharmacy and Pharmaceutical Sciences 8, no. 11 (2016): 230. http://dx.doi.org/10.22159/ijpps.2016v8i11.12683.

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Objective: Evaluation of antimicrobial efficacy of probiotic Lactobacillus strains isolated from dairy products.Methods: The study used yogurt sample prepared from raw buffalo milk to isolate Lactobacillus strains by following pour plate technique. All isolated Lactobacillus strains were systematically screened for their probiotic attributes. Here, functional criteria studies for successful probiotics mainly included survival ability of the strains. The capability of the selected Lactobacillus isolates to inhibit the growth of several pathogens was evaluated by the well diffusion method. Based

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VIALKOVA, Elena I., Olga V. SIDORENKO, and Ekaterina S. GLUSHENKO. "INFLUENCE OF PROBIOTIC PRODUCTS ON THE QUALITY OF WASTE WATER TREATMENT IN DAIRY INDUSTRIES." Urban construction and architecture 10, no. 1 (2020): 47–55. http://dx.doi.org/10.17673/vestnik.2020.01.7.

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Nowadays there is the problem of the effective treatment of dairy industry plants’ wastewaters. Industrial wastewaters of these plants have high concentrations of organic matters and differ significantly from domestic wastewaters. The method of intensification of dairy wastewaters treatment in Tyumen region, using probiotic «PIP Plus WATER» (Belgium) is considered in this article. The article presents the results of conducted research on the impact of the probiotic on such wastewaters indices as pH, chemical oxygen demand, anionic surfactants, ammonium, nitrites, nitrates and phosphates concen

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Popović, Nikola, Amarela Terzić-Vidojević, Emilija Brdarić, et al. "Probiotic potential of dairy Western Balkan countries Enterococcus faecium strains." Arhiv za farmaciju 73, no. 6 (2023): 554–70. http://dx.doi.org/10.5937/arhfarm73-47047.

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One of the major genera of the lactic acid bacteria family, Enterococcus sp., has a controversial status, reflected in the fact that enterococci are utilized as starter cultures and probiotics, in addition to being known to cause nosocomial infections. The qualified presumption of the safety list and the widely acknowledged safe status for Enterococcus species are absent. Rich sources of Enterococcus faecium species with possible probiotic characteristics can be found in artisanal dairy products, typically made from raw milk. To further understand the probiotic potential and health-promoting e

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Dahiya, Divakar, and Poonam Singh Nigam. "Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota." Foods 11, no. 18 (2022): 2760. http://dx.doi.org/10.3390/foods11182760.

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Pure viable strains of microorganisms identified and characterised as probiotic cultures are used in the fermentation process to prepare functional beverages. The fermented probiotic products can be consumed as a source of nutrition and also for the maintenance of healthy gut microbiota. The functional beverages contain the substrates used for the preparation of product with a specific culture or a mixture of known strains used to perform the fermentation, hence these drinks can be considered as a healthy formulation of synbiotic products. If a beverage is prepared using agriculturally sourced

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Yalmancı, Dilara, Hilal Dikmen Meral, Sevda Dere, Selma Kayacan Çakmakoğlu, Osman Sağdıç, and Enes Dertli. "Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits." Turkish Journal of Agriculture - Food Science and Technology 12, no. 4 (2024): 699–713. http://dx.doi.org/10.24925/turjaf.v12i4.699-713.6470.

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There is an increasing trend for development of alternatives to deliver probiotics with non-dairy products. Fruit juices have become one of main food products for delivery of probiotics. The availability of different fruit juice types, their fresh and healthy perception from the consumer's side and demand for plant-based products increase attention to fortification of fruit juices with probiotics. Yet, development of probiotic fruit juices is still an emerging area for the functional food concept. Probiotic juices can be developed by using both probiotic Lactobacillus and Bifidobacterium and t

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Shashikala, M., Gampa Satish Kumar, and Y. Aparna. "COMPARATIVE PERFORMANCE OF THREE PROBIOTIC ISOLATES OF Lactobacillus sp. ISOLATED FROM DAIRY PRODUCTS." Applied Biological Research 26, no. 1 (2024): 117–24. http://dx.doi.org/10.48165/abr.2024.26.01.17.

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The probiotics, when administered in adequate amounts, have the ability to  confer health benefits to the host by positively influencing the composition and  function of gut microbiota. The present study was aimed to isolate and  characterize the probiotic bacteria from locally available curd and Yakult  samples and compare them with Sporolac for probiotic properties. Three  bacterial isolates were isolated and tentatively identified on morpho-cultural and  biochemical characteristics as Lactobacillus sp. The isolates were named  Lactobacillus sp. isol

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Colombo, Monique, Svetoslav Dimitrov Todorov, Monique Eller, and Luís Augusto Nero. "The potential use of probiotic and beneficial bacteria in the Brazilian dairy industry." Journal of Dairy Research 85, no. 4 (2018): 487–96. http://dx.doi.org/10.1017/s0022029918000845.

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Scientific studies demonstrate the importance of intestinal microbiota to human health and how probiotic microorganisms can positively affect health when administered regularly and in adequate amounts. Probiotic bacteria can be part of fermented products and their functional importance is associated mainly with their metabolism. They are thought to benefit individuals to maintain their health and also to strengthen resistance against various types of diseases. The acceptance of probiotic cultures and products by consumers increased when these bacteria were marketed as natural cultures that hel

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Tomičić, Zorica, Ljubiša Šarić, and Ružica Tomičić. "Novel Insights in the Application of Probiotic Yeast Saccharomyces boulardii in Dairy Products and Health Promotion." Foods 13, no. 18 (2024): 2866. http://dx.doi.org/10.3390/foods13182866.

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Probiotic organisms are increasingly being incorporated into foods in order to develop products to prevent and reduce many diseases. Saccharomyces boulardii, a probiotic yeast with unique properties, such as viability over a wide pH range, antibiotic resistance, and the ability to reach a steady state, has an advantage over bacterial probiotics. The present review highlights the potential application of S. boulardii in functional fermented dairy products and the genetic engineering of this probiotic microorganism as a therapeutic agent for the treatment of various infectious diseases. It was f

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Vargas-Ramella, Márcio, Mirian Pateiro, Aristide Maggiolino, et al. "Buffalo Milk as a Source of Probiotic Functional Products." Microorganisms 9, no. 11 (2021): 2303. http://dx.doi.org/10.3390/microorganisms9112303.

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In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well-being. Currently, the dairy industry is the sector where probiotics are most widely used, especially in fermented milk, cheese, yoghurt, butter, and dairy beverages. Although, it is still necessary to face many challenges regarding their stability and functionality in food. Considering the increasing demand for healthy products, it is necessary to develop strategies that aim to increase the consumption of functional foods in order to meet pr

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Farahmand, Nasim, Labia I. I. Ouoba, Shahram Naghizadeh Raeisi, Jane Sutherland, and Hamid B. Ghoddusi. "Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme." Microorganisms 9, no. 8 (2021): 1600. http://dx.doi.org/10.3390/microorganisms9081600.

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A selection of 36 commercial probiotic fermented dairy products from UK and Europe markets were evaluated for the numbers, types, and viability of Lactobacillus strains against the stated information on their packages. A comparative study was carried out on selectivity of MRS-Clindamycin, MRS-Sorbitol, and MRS-IM Maltose, to select the right medium for enumeration of probiotic Lactobacillus. Based on selectivity of medium for recovery of the targeted lactobacilli, and also simplicity of preparation, MRS-Clindamycin was chosen as the best medium for enumeration of probiotic Lactobacillus in fer

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Tsevdou, Maria, Maria Ouli-Rousi, Christos Soukoulis, and Petros Taoukis. "Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt." Foods 9, no. 3 (2020): 360. http://dx.doi.org/10.3390/foods9030360.

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The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy

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Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.

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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively en

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Kaur, Harpreet, Gurjeet Kaur, and Syed Azmal Ali. "Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties." Fermentation 8, no. 9 (2022): 425. http://dx.doi.org/10.3390/fermentation8090425.

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Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life

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Soyuçok, Ali, and Gülden Başyiğit Kılıç. "Süt Kaynaklı Olmayan Probiyotik Gıdalar." Turkish Journal of Agriculture - Food Science and Technology 5, no. 12 (2017): 1615. http://dx.doi.org/10.24925/turjaf.v5i12.1615-1625.1449.

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Probiotic products available in the markets today, are usually in the form of fermented milk products. Dairy consumption have been limited by lactose intolerance and the cholesterol content in dairy products. Besides, traditions and economic reasons that limit the use of dairy fermented products in some developing countries promote the idea of using of alternative raw materials as vehicles for the probiotic agents. For these reasons meat products, cereals, legumes, fruits and vegetables may be potential substrates, where the healthy probiotic bacteria will make their mark, amongst consumers. T

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Vijaya Kumar, Bathal, Sistla Venkata Naga Vijayendra, and Obulam Vijaya Sarathi Reddy. "Trends in dairy and non-dairy probiotic products - a review." Journal of Food Science and Technology 52, no. 10 (2015): 6112–24. http://dx.doi.org/10.1007/s13197-015-1795-2.

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Chaudhari, Poonam, and Athar Qureshi. "Case Study on Consumer Behavior and Marketing Mix of Newly Launched Probiotic Butter and Probiotic Chocolates in India." Sri Lanka Journal of Marketing 10, no. 2 (2025): 158–69. https://doi.org/10.4038/sljmuok.v10i2.193.

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Consumer behavior and consumption patterns are influenced by various factors. One important factor is health, the desire for a healthy life has been driving the demand for consumption of nutritious and functional food products. In order to lead a healthy life style consumer’s often shift to food products that offer a balance of ‘taste and health’. One such healthy range of products especially in the dairy products is the probiotic range. Since the early 1900’s the use of probiotics in various products has been a topic of discussion and has led to various innovations. Probiotics, popularly unde

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Dahiya, Divakar, and Poonam Singh Nigam. "Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition." Fermentation 9, no. 1 (2022): 1. http://dx.doi.org/10.3390/fermentation9010001.

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Most fermented foods are dairy-based products; however, foods prepared using non-dairy-based materials such as grains, cereals, vegetables, and fruits can meet the dietary requirements of consumers following different food practices, including vegans and consumers that have dietary issues with dairy-based products. Traditional food fermentations have been conducted by the functioning of bacterial and yeast cultures using the inoculum of uncharacterized microorganisms isolated from naturally fermenting foods. However, pure viable strains of microorganisms characterized as probiotic cultures hav

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Ijaz, Asma, Atia Iqbal, and Saira Saeed. "Lactobacillus fermentum strains with significant probiotic and antioxidant potential." International Food Research Journal 28, no. 3 (2021): 627–37. http://dx.doi.org/10.47836/ifrj.28.3.22.

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The growing demand for dairy products amended with probiotics has led to the exploration of new beneficial microorganisms such as probiotics with beneficial properties. In the present work, the probiotic and antioxidant potential of Lactobacillus fermentum strains isolated from dairy products were evaluated. Strains were investigated for their probiotic properties by performing different tests such as survival in pepsin, low pH, and bile salt, antibacterial activity, and antioxidant potential. These strains were further evaluated for their utilisation in yogurt formation as a probiotic. The is

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Zhukova, E. V. "Fortification of dairy products with pro- and prebiotics." Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, no. 2 (2024): 161–72. http://dx.doi.org/10.26897/0021-342x-2024-2-161-172.

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The composition of the microflora in the human gastrointestinal tract (GI tract) can change constantly. It depends on the conditions in which a person was born, age, diet, lifestyle, region of residence, various diseases and medications taken. It is very important to maintain the correct balance (ratio) of microorganisms in the GI tract. The novelty of the research lies in the development of symbiotic fermented dairy products, including probiotic microbial cultures and prebiotics. This urgent and promising direction for the development of the dairy industry will enrich consumers’ diets and com

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