Abstract
Dairy products are important to the human diet and are one of the four essential food groups. Conventional fermented cow milk products possessed a variation of bioactive components that enhance the human body's physiological processes. However, traditional milk products can be replaced by non-dairy plant-based milk which is produced mainly from fruits and seeds such as soy, coconut, almond, rice, peanut, lupin, cashew, and hemp. Fermented plant-based milk is the outcome of intense bacterial activity of the starter cultures, leading to the production of lactic acid and biologically active compounds that adding nutritional and physiological value. In addition, the growth and viability of probiotics in plant-based milk are depended on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity, and packages. Therefore, this review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage.
Highlights
Dairy products are considered to be good for health (Lee et al, 2020)
This review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage
Miraghajani et al, (2019) showed a strong relationship between intake of fortified soy milk with L. plantarum and improvement of renal function for type 2 diabetic kidney disease, where consumption of probiotic soymilk led to a substantial decrease in the levels of renal function biomarkers cysteine C (Cys-C) and inflammatory adipokine progranulin (PGRN) levels compared with the soy milk without probiotics
Summary
Dairy products are considered to be good for health (Lee et al, 2020) They are one of the four essential food groups (Shori et al, 2018). Some plant milk products contain low protein and calcium, plant milk substitutes are used to replace cow’s milk in the diet because of low allergy and intolerance issues, lactose-free, cholesterol-free, and low-calorie (Mäkinen et al, 2016). This may lead to increased consumer awareness and subsequently a rise in purchase levels (Jeske et al, 2018). This review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage
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