Abstract
Consumers are more aware and concerned about their lifestyle than ever before. This has increased demand for foods that promote health and wellness, such as functional products containing probiotic microorganisms, which have a beneficial effect on the balance of intestinal microbiota. Among probiotic microorganisms, those of the Lactobacillus genus are the most commonly used by the food industry. Fermented dairy products are generally good food matrices for probiotics, but the consumption of these products is limited due to growing vegetarianism and the large number of individuals who are lactose intolerant or on cholesterol-restricted diets. Thus, the development of non-dairy probiotic products, including food matrices based on fruit, vegetables and cereals, has been widely studied. This paper reviews the main applications of probiotic microorganisms in products of vegetable origin and the characteristics that enable the use of these food matrices as potential carriers of probiotic bacteria.
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