Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition

Most fermented foods are dairy-based products; however, prepared using non-dairy-based materials such as grains, cereals, vegetables, and fruits can meet the dietary requirements of consumers following different food practices, including vegans that have issues with products. Traditional fermentations been conducted by functioning bacterial yeast cultures inoculum uncharacterized microorganisms isolated from naturally fermenting foods. However, pure viable strains characterized probiotic potential for their application in fermentation process. Such be labeled products, displaying names number contained portion size specific product. The significance development functional is they used a source nutrition; addition, consumption helps recovery healthy gut microbiota. In food, two components—the substrate microorganism(s)—are synergistic relationship contribute to intake sustainability manipulate gut–brain axis. aim this article present review published research probiotics, which studied perform growing on matrices substrates.