Abstract
Functional foods are an important part of an overall healthy lifestyle that includes a balanced diet and physical activity. The consumption of probiotic foods has many benefits. Dairy products that contain probiotic bacteria are those that are produced with various fermentation methods, especially lactic acid fermentation, by using starter cultures and those that have various textures and aromas. Fermented dairy probiotic products are popular due to their differences in taste and their favourable physiological effects. However, recent upsurge in interest of consumers towards dairy alternatives has opened up new research areas for developing non-dairy probiotic products. Different substrates such as cereals, fruit juices, vegetables can be used utilized for delivering these beneficial microorganisms. This chapter provides an insight on the recent research/developments about selection criteria of bacteria as probiotics and in the field of technological properties of probiotics.
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