Vijaya Kumar Bathal, Vijayendra Sistla Venkata Naga, Reddy Obulam Vijaya Sarathi
Department of Biotechnology, Sri Venkateswara University, Tirupati, 517 502 India.
Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India.
J Food Sci Technol. 2015 Oct;52(10):6112-24. doi: 10.1007/s13197-015-1795-2. Epub 2015 Mar 13.
Health awareness has grown to a greater extent among consumers and they are looking for healthy probiotic counterparts. Keeping in this view, the present review focuses recent developments in dairy and non-dairy probiotic products. All over the world, dairy probiotics are being commercialized in many different forms. However, the allergy and lactose intolerance are the major set-backs to dairy probiotics. Whereas, flavor and refreshing nature are the major advantages of non-dairy drinks, especially fruit juices. Phenotypic and genotypic similarities between dairy and non-dairy probiotics along with the matrix dependency of cell viability and cell functionality are reviewed. The heterogeneous food matrices of non-dairy food carriers are the major constraints for the survival of the probiotics, while the probiotic strains from non-dairy sources are satisfactory. Technological and functional properties, besides the viability of the probiotics used in fermented products of non-dairy origin are extremely important to get a competitive advantage in the world market. The functional attributes of dairy and non-dairy probiotic products are further enhanced by adding prebiotics such as galacto-oligosaccharide, fructo-oligosaccharide and inulin.
消费者的健康意识有了更大程度的提高，他们正在寻找健康的益生菌产品。基于这一观点，本综述聚焦于乳制品和非乳制品益生菌产品的最新发展。在全球范围内，乳制品益生菌正以多种不同形式商业化。然而，过敏和乳糖不耐受是乳制品益生菌的主要障碍。而风味和清爽口感是非乳制品饮料（尤其是果汁）的主要优势。本文综述了乳制品和非乳制品益生菌之间的表型和基因型相似性，以及细胞活力和细胞功能对基质的依赖性。非乳制品载体的异质食品基质是益生菌存活的主要限制因素，而非乳制品来源的益生菌菌株表现良好。除了非乳制品发酵产品中使用的益生菌的活力外，技术和功能特性对于在世界市场上获得竞争优势极为重要。通过添加低聚半乳糖、低聚果糖和菊粉等益生元，乳制品和非乳制品益生菌产品的功能特性得到进一步增强。
