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Fermentation
Special Issues
Trends in Non-dairy Probiotic Beverages
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Trends in Non-dairy Probiotic Beverages

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 7743

Special Issue Editors

Dr. Cíntia Lacerda Ramos

E-Mail Website
Guest Editor
Department of Basic Science, Federal University of Jequitinhonha and Mucuri Valeys, Diamantina CEP 39100-000, MG, Brazil
Interests: food microbiology; fermented foods; probiotic; functional foods; biotechnology
Dr. Karina Teixeira Magalhães-Guedes

E-Mail Website1 Website2
Guest Editor
Department of Bromatological Analysis, Pharmacy Faculty, Federal Univ. of Bahia, Barão of Jeremoabo Street, s/n, Ondina, Salvador 40.171-970, Bahia, Brazil
Interests: food; clinical; medical and environmental microbiology; microbial biotechnology; probiotic and psychobiotic microorganisms; biotechnology of new products/supplements for human health
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the human host. The main studied probiotic microorganisms belong to the genera Lactobacillus and Bifidobacterium, which are historically used to produce fermented dairy products. However, non-lactic acid bacteria such as spore-forming bacteria and Propionibacterium, in addition to yeasts, have also been reported as probiotics. An increased interest in healthy and alternative foods, including non-dairy probiotic beverages, has been observed. Vegan, lactose-intolerant, and other consumers searching for alternative and healthy products have driven the market for the development of non-dairy probiotic beverages. Therefore, studies and the development of probiotic cultures and novel beverages have been increasingly necessary.

The goal of this Special Issue is to publish both recent innovative research results, as well as review papers on the "Trends in Non-dairy Probiotic Beverages", encompassing beverages based on fruits, cereals, and vegetables, among other non-dairy substrates. Probiotic cultures of yeast, bacteria, mixed microbial cultures, or microencapsulated probiotics will also be covered in this Special Issue. Beverages based on non-dairy kefir or kombucha with probiotic potential may be published. Studies on supplemented, fortified, or enriched beverages will also be accepted. Co-culture of probiotic microorganisms with other microbial strains (e.g., Spirulina spp. microalgae) is of interest for this Special Issue.

Dr. Cíntia Lacerda Ramos
Dr. Karina Teixeira Magalhães-Guedes
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • probiotic
  • healthy beverage
  • nutritious food
  • functional beverage
  • mixed fermentations
  • probiotic co-culture
  • non-dairy beverage
  • cereal-based foods
  • fruit-based foods
  • vegetable-based foods
  • fermented beverage

Published Papers (3 papers)

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Research

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24 pages, 3062 KiB  
Article
Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception
by Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, Disney Ribeiro Dias, Carolina Oliveira de Souza, Carmen Sílvia Favaro-Trindade, Lorena Silva Pinho, Rogeria Comastri de Castro Almeida, Karina Teixeira Magalhães-Guedes and Rosane Freitas Schwan
Fermentation 2023, 9(3), 234; https://doi.org/10.3390/fermentation9030234 - 28 Feb 2023
Cited by 3 | Viewed by 2113
Abstract
This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a [...] Read more.
This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits. Full article
(This article belongs to the Special Issue Trends in Non-dairy Probiotic Beverages)
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23 pages, 4107 KiB  
Article
Effect of Co-Fermentation of Saccharomyces boulardii CNCM-I745 with Four Different Probiotic Lactobacilli in Coffee Brews on Cell Viabilities and Metabolic Activities
by Mei Zhi Alcine Chan, Li Ting Tan, Shermaine Wan Qing Heng and Shao Quan Liu
Fermentation 2023, 9(3), 219; https://doi.org/10.3390/fermentation9030219 - 24 Feb 2023
Cited by 2 | Viewed by 2544
Abstract
Amid trends in non-dairy probiotic foods and functional coffees, it is timely to develop a high-count probiotic, fermented coffee beverage. Here, we aimed to enhance the viabilities of different probiotic lactobacilli strains in coffee brews by co-culturing with the probiotic yeast, Saccharomyces boulardii [...] Read more.
Amid trends in non-dairy probiotic foods and functional coffees, it is timely to develop a high-count probiotic, fermented coffee beverage. Here, we aimed to enhance the viabilities of different probiotic lactobacilli strains in coffee brews by co-culturing with the probiotic yeast, Saccharomyces boulardii CNCM-I745. The growth, survival, and metabolic activities of Lactiplantibacillus plantarum 299v, Lactobacillus acidophilus NCFM, Limosilactobacillus fermentum PCC, and Lactobacillus gasseri LAC-343 were monitored when cultured individually or co-cultured in coffee brews with S. boulardii CNCM-I745. In co-cultures, all four probiotic lactobacilli maintained viable populations above 5.5 Log CFU/mL for at least 6 months at 4 and 25 °C. In contrast, singly cultured lactobacilli populations generally could not be detected beyond 3 months of storage at either temperature. In co-cultures, vigorous nutrient uptake (glucose, glutamate, and alanine) by the yeast limited lactic acid accumulation by the lactobacilli. Co-culturing also led to accumulations in yeast-derived metabolites (ethanol, 2/3-methylbutanol, 2,3-dimethoxystyrene, and decanoic acid), and lactobacilli-derived metabolites (4-ethylphenol), but the coffee bioactive components (caffeine, trigonelline, and 5-O-caffeoylquinic acid) and antioxidant capacities were maintained. Overall, S. boulardii CNCM-I745 is effective in enhancing the viabilities of probiotic lactobacilli from different species, which may be useful in developing shelf-stable probiotic foods. Full article
(This article belongs to the Special Issue Trends in Non-dairy Probiotic Beverages)
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Review

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22 pages, 786 KiB  
Review
Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms
by Alexander da Silva Vale, Bárbara Côgo Venturim, André Ricardo Ferreira da Silva Rocha, José Guilherme Prado Martin, Bruna Leal Maske, Gabriel Balla, Juliano De Dea Lindner, Carlos Ricardo Soccol and Gilberto Vinícius de Melo Pereira
Fermentation 2023, 9(6), 496; https://doi.org/10.3390/fermentation9060496 - 23 May 2023
Cited by 2 | Viewed by 2457
Abstract
In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health [...] Read more.
In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health benefits, combining properties of plant matrices and probiotic effects. However, a major challenge in formulating these beverages is the limited number of adapted microbial strains with probiotic phenotype that promote desirable sensory characteristics, besides remaining viable in the final product for long periods. Therefore, this review aimed to provide an overview of the production of traditional non-dairy fermented beverages produced in the world and to show the biotechnological potential of these foods as a source of strains presenting a probiotic phenotype. In addition, the latest developments on the role of lactic acid bacteria, Bifidobacterium, and yeast species in the development of new probiotic beverages from the fermentation of fruit and cereal are discussed. Finally, some aspects related to food safety issues are shown. Full article
(This article belongs to the Special Issue Trends in Non-dairy Probiotic Beverages)
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