Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota

Divakar Dahiya, Poonam Singh - Nee Nigam

Research output: Contribution to journalReview articlepeer-review

16 Citations (Scopus)
163 Downloads (Pure)


Pure viable strains of microorganisms identified and characterised as probiotic cultures
are used in the fermentation process to prepare functional beverages. The fermented probiotic
products can be consumed as a source of nutrition and also for the maintenance of healthy gut
microbiota. The functional beverages contain the substrates used for the preparation of product
with a specific culture or a mixture of known strains used to perform the fermentation, hence these
drinks can be considered as a healthy formulation of synbiotic products. If a beverage is prepared
using agriculturally sourced materials, the fermented substrates with their oligosaccharides and
fiber content act as prebiotics. Both the components (probiotic strain/s and prebiotic substrate)
exist in a synergistic relationship in the product and contribute to several benefits for nutrition and
gut health. The preparation of such probiotic beverages has been studied using non-dairy-based
materials, including fruits, vegetables, nuts, grains, and cassava, a staple diet source in many regions.
The consumption of beverages prepared with the use of probiotics, which contain active microbial
cells and their metabolites, contributes to the functional properties of beverages. In addition, the
non-dairy probiotic products can be used by consumers of all groups and food cultures, including
vegans and vegetarians, and particularly consumers with allergies to dairy-based products. The aim
of this article is to present a review of published research highlighting specific probiotic strains, which
have the potential to enhance sustainability of healthy GIT microbiota, used in the fermentation
process for the preparation of non-dairy beverages.
Original languageEnglish
Article number2760
Pages (from-to)2760
Number of pages13
Issue number18
Early online date8 Sept 2022
Publication statusPublished (in print/issue) - 8 Sept 2022

Bibliographical note

Funding Information:
The writing of this review did not receive any grant from funding agencies in the public, commercial, or not-for-profit sectors.

Publisher Copyright:
© 2022 by the authors.


  • beverages
  • nutrition
  • gut
  • health
  • Probiotics
  • Prebiotics
  • Synbiotics
  • Microbiota


Dive into the research topics of 'Nutrition and Health through the Use of Probiotic Strains in Fermentation to Produce Non-Dairy Functional Beverage Products Supporting Gut Microbiota'. Together they form a unique fingerprint.

Cite this