ABSTRACT
The growing interest of consumers in using foods that improve health has
motivated researchers and the food industry to develop new functional products
such as foods with probiotics. Probiotic cultures, for example, from lactic
acid bacteria and bifidobacteria have been highlighted for their ability to
promote balance in the intestinal microbiota as well as other benefits such as
anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels,
decreased symptoms of lactose intolerance, and stimulation of the immune response. Traditionally, probiotics are
incorporated into dairy products. However, because of the growing number
of individuals affected by lactose intolerance
and/or vegans, other food matrices have been studied as potential carriers for these microorganisms. Considering all the
facts mentioned above, cereals, legumes, fruits, and vegetables could be
potential substrates, where probiotic bacteria can be used for the
development of non-dairy beverages. This review aimed to highlight the research
carried out on 1) probiotic micro-organisms, including the more recent
reclassification according to their phylogenetic position, 2) probiotic
beverages from non-dairy sources which emerged as an alternative for
lactose-intolerant consumers and, 3) the aspects of improving the gut microbiota.