Dairy and non-dairy based probiotics: A review

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