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- W4200204850 endingPage "110842" @default.
- W4200204850 startingPage "110842" @default.
- W4200204850 abstract "Human gut microbiota is a protective agent of intestinal and systemic health, and its modulation is of great interest for human wellbeing. In the world of biotics, besides probiotics, prebiotics, and synbiotics, also appears the denomination of postbiotics and psychobiotics. Fermented dairy products are, traditionally, the major source of probiotics. Nevertheless, due to the increasing number of lactose-intolerant individuals and strict vegetarians, there is a need for innovative non-dairy products. Non-dairy biotics are being included in the normal diet and due to technological advances, many products are created using non-conventional food matrices like kombucha tea, herbal tea, baking mix, and cereal-based products. The microorganisms most used as probiotics in many of the non-dairy products are strains belonging to the genera Bifidobacterium, Enterococcus, Lactobacillus, Lactococcus, Streptococcus, and Bacillus, and some yeast strains namely Saccharomyces cerevisiae var. boulardii. Recently, several other yeasts have been described as having probiotic properties. This review describes gut-derived effects in humans of possible microorganisms, such as yeasts, and bacteria, isolated from non-dairy fermented and non-fermented foods and beverages. The microorganisms responsible for the processing of these non-dairy fermented products, together with the prebiotics, form a class of nutrients that have been proven to be beneficial for our gut health." @default.
- W4200204850 created "2021-12-31" @default.
- W4200204850 creator A5012440019 @default.
- W4200204850 creator A5061928738 @default.
- W4200204850 creator A5088463146 @default.
- W4200204850 date "2022-01-01" @default.
- W4200204850 modified "2023-10-16" @default.
- W4200204850 title "Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products" @default.
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