Non-dairy probiotics; importance and examples
- سال انتشار: 1402
- محل انتشار: هفتمین کنگره سالانه بین المللی توسعه کشاورزی، منابع طبیعی، محیط زیست و گردشگری ایران
- کد COI اختصاصی: ICSDA07_340
- زبان مقاله: انگلیسی
- تعداد مشاهده: 38
نویسندگان
Student (MSc), University of Science and Culture
Student (MSc), University of Science and Culture
Associate Professor (PhD), University of Science and Culture,
چکیده
The human intestinal flora has a variety of bacteria, some of which are known as probiotics. These bacteria help in food digestion and produce complex molecules and compounds such as vitamins and various antibiotics. The health benefits of probiotics can be obtained only when the food contains the minimum acceptable number of ۱۰۶CFU/ml of probiotic strain at the time of consumption. The most known probiotic microorganisms include strains of Lactobacillus and Bifidobacterium genera. Probiotics are mainly used in dairy products because these products provide a favorable cultural environment for them. However, probiotic dairy products are not suitable for certain consumer groups, because ۶۵% of the world's population suffers from lactose intolerance and other diseases caused by the consumption of these products. The growth of different food diets, such as vegetarianism, has led to a greater preference for non-dairy foods such as probiotic-fermented grains, non-dairy milk alternatives, and fruit and vegetable juices. Thus, there is a need to provide alternatives to fermented dairy products by exploring new non-dairy substrates as carriers of probiotics. Different matrices such as grains and juices are used to provide these beneficial microorganisms. The observations indicating that plant compounds, such as complex carbohydrates, may act synergistically with probiotics in gut health formulations have been of great help to manufacturers of non-dairy probiotic products. Every food category such as grains, fruits, vegetables, and meat has been the subject of research for new product development. This review aims to investigate the importance of non-dairy probiotic foods production and their variety in the global market.کلیدواژه ها
Probiotic, Non-dairy probiotic, Vegetarianism, Intestinal microbiomeاطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.