Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms

In recent years, the development of non-dairy probiotic beverages has been stimulated due to increase in number people with milk protein allergies, lactose intolerance, and those that are vegetarian vegan eating. These functional foods have a health benefits, combining properties plant matrices effects. However, major challenge formulating these is limited adapted microbial strains phenotype promote desirable sensory characteristics, besides remaining viable final product for long periods. Therefore, this review aimed provide an overview production traditional fermented produced world show biotechnological potential as source presenting phenotype. addition, latest developments on role lactic acid bacteria, Bifidobacterium, yeast species new from fermentation fruit cereal discussed. Finally, some aspects related food safety issues shown.