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Vol. 11, Special Issue 6 (2022)

Dairy and non-dairy based probiotics: A review

Ibahunlang Syiemlieh and Sonia Morya
Background: Functional foods such as probiotics have been known for their benefits to the human body owing to their potential links to health. Probiotics can be developed from various sources of bovine milk i.e. dairy based as well as from various non-dairy based sources such as fruits, vegetables, cereals and legumes. The purpose of the present review was therefore to gather information between the two sources of probiotics viz. dairy based and non- dairy based probiotics.
Objectives: The comparative review comprised of the comparison of both the sources along with health benefits, limitations and regulations of probiotics, safety concerns and their future prospects.
Materials and Methods: Most dairy and non-dairy based probiotics serve as a good source for the growth of beneficial microorganisms. Both categories of probiotics require certain strains which exert various health benefits like maintaining blood pressure, improving irritable bowel disease (IBD), oral health, urogenital health, and liver health and as antidepressant. However, for exerting such health benefits, the stability, viability and effectiveness of the probiotic is crucial as it depends upon the interaction of the live microorganisms and the food matrix.
Results: The safety and regulatory claims of probiotics post a major concern in accordance to the perception of consumers to the products.
Research Limitations: Probiotics need specific time, temperature, and pH for the growth and storage. Their cell viability is important and must maintain.
Conclusion: The present paper gather information from various review papers for both the sources of probiotics.
Pages: 2956-2964  |  1048 Views  467 Downloads
How to cite this article:
Ibahunlang Syiemlieh and Sonia Morya. Dairy and non-dairy based probiotics: A review. The Pharma Innovation Journal. 2022; 11(6S): 2956-2964. DOI: 10.22271/tpi.2022.v11.i6Sak.13568

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