Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms
Alexander da Silva Vale, 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, Gilberto Vinícius de Melo Pereira
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.