Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

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Chaminda Senaka Ranadheera; Janak K. Vidanarachchi; Ramon Silva Rocha; Adriano G. Cruz; Said Ajlouni;
  • Publisher: MDPI AG
  • Journal: Fermentation (issn: 2311-5637)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.3390/fermentation3040067
  • Subject: beverages | non-dairy | fruit juice | food matrices | vegetable juice | Fermentation industries. Beverages. Alcohol | fermentation | dairy | TP500-660 | probiotics
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented m... View more
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