This document discusses potential non-dairy probiotic products as a healthy approach. It notes that 75% of the world's population is lactose intolerant, necessitating non-dairy alternatives that provide health benefits like probiotics. Various non-dairy sources for probiotic products are discussed, including fruits, vegetables, cereals and legumes. Key challenges in developing non-dairy probiotics include selecting probiotic strains that survive processing and storage, maintaining an adequate bacterial percentage, ensuring safety, and avoiding negative sensory impacts. Successful development of non-dairy probiotics could provide health benefits to large numbers of people.

1. POTENTIAL NON-DAIRY PROBIOTIC
PRODUCTS-A HEALTHY APPROACH
S V SINGH
Ph.D.-FSTCREDIT
SEMINAR

2. Health balance of diseased
person
Beneficial bacteria
Harmful bacteria

3.  Consumer is more conscious about role of food in life
prolongation and well-being, along with the prevention of non-
transmissible chronic diseases (Granato, Branco, Nazzaro, Cruz, &
Faria, 2010).
 Probiotics impacts on human health are being progressively
more promoted by health and medical professionals (Perricone,
Bevilacqua, Altieri, Sinigaglia, & Corbo, 2015).
Introduction

4. “Live microbial feed supplements which beneficially
affect the host animal by improving its intestinal
microbial balance”
Probiotics

5. Lactobacillus: acidophilus, sporogenes, plantarum, casei,
ramnosum, delbrueckii, reuteri, fermentum, lactus, brevis.
Bifidobacterium: bifidum, infantis, longum, thermophilum,
animalis.
Streptococcus: lactis, cremoris, alivanus,intermedicus
Leuconostoc, Pediococcus, Enterococcus
Yeast and moulds: Saccharomyces boulardii
(Anuradha et al., 2005)
Probiotic Microorganisms

6. Characteristics of Probiotics
 Acid tolerance
 Bile tolerance
 Cell surface hydrophobicity
 Protoplast regeneration
 Antimicrobial activity
 Cholesterol removal and bile salt deconjugation
 Gut colonization
 Lactose removal
 Protease and amino peptidase activity

8.  Limiting factors in growth of dairy probiotics (Yoon, Woodams, &
Hang, 2004).
 Total 75% of the world's population is suffering from lactose
intolerance (Silanikove, Leitner, & Merin, 2015).
 Economics reasons for the developing countries also
necessitates the search for dairy alternatives with good
nutrients along with health promoting factors e.g. fruits,
vegetables, cereal, and legume etc. (Panghal et al., 2017b).
 Non-dairy probiotic foods are used as therapeutic treatment
product for the people having lactose intolerance (Deng,
Misselwitz, Dai, & Fox, 2015).
Why we neednon-dairy probiotics

9.  A large number of lactic acid fermented traditional products
based on non-dairy sources are available and consumed
throughout the world.
 But, these traditional products were not explored as potential
probiotics due to lack of scientific research and different
reasons (Molin, 2001)
1. Fruit based probiotic food products
2. Vegetables based probiotic juice or beverages
3. Cereal and legumes based food products
Non dairy probiotics

11. Different non-dairy-based fermented/
probiotic foods

12. commercially available non-dairy-based
probiotic products

13.  However there are some limitations that could
preclude nondairy probiotics production at the
industrial level like sensory traits, overall acceptance
and most important the survival of probiotics
throughout storage (Perricone et al., 2015).
 To conquer these health benefits, viability of
probiotics through different acidic/basic/salt medium
after consumption is crucial.
 GRAS (Generally Regarded as Safe) and good
impact on the people health (Tripathi & Giri, 2014).
Challenges in probiotic industry

14.  Regarding production /manufacturing relating to the
technological aspects, application, survival and
colonization.
 Characterization of the probiotics is important in
concern with gain the knowledge of the strain and
mechanism of the probiotic action (Caselli et al, 2012,
Kapitula et al. 2008).
1. Selection of probiotic bacteria

15.  Viability and optimum concentration of probiotic
microorganism is always debateable
 As the recent trend is to have minimum one billion
viable cells per 100 g of product is necessary to
declare it as probiotic functional product (Settanni &
Moschetti, 2010).
 But, actual percentage of bacterial strains survived in
gastrointestinal tract is difficult task and still under
research (Sanders et al., 2005).
2. Percentage of bacteria

16.  Safety parameters
 Most of the probiotic microorganisms are GRAS
 Assessment of safety for probiotics is a tedious task
(Anadon, Castellano, & Martínez-Larrañaga, 2014).
 For novel products it is necessary to perform
premarketing determination of product safety.
3. Toxicity

17.  Processing conditions decide the viability of probiotic
microorganisms in the final product (Perricone et al., 2015).
 Other parameters are affecting the viability of
microbes (Tripathi & Giri, 2014).
 During fermentation oxygen exposure could be
detrimental to probiotic organisms so process should
be carried under vacuum (Gaudreau et al., 2016).
4. STABILITY DURING PROCESSING

18.  Adequate number of probiotic microorganisms at the
time of consumption is a challenge, as storage
conditions affect the viability of probiotic organisms
(Tripathi & Giri, 2014).
 Food additives
 Lactobacillus are resistant to low pH therefore are
technologically suitable for food applications
compared to other probiotic organisms (Lee & Salminen,
2009).
5. PROBIOTIC STABILITY DURING STORAGE

19.  In production of non-dairy probiotic products and
beverages there are some sensory changes occur
after addition of the probiotic bacteria.
 Presence of the probiotic culture in food product
should not adversely affect product sensory
properties (Mohammadi, Mortazavian, Khosrokhavar, & da Cruz, 2011).
6. Sensory criteria

20.  Use of probiotic bacteria in the non-dairy product is challenging
and important to research and industry for commercialisation of
healthy beverage.
 Probiotic cells can be stabilized with microencapsulation to
preserve them from detrimental processing and storage factors
such as high acidity and low pH.
 Lactic fermentation modifies the composition of the fermented
materials and by the metabolic microbial action can improve the
beneficial health benefits of food.
CONCLUSION

21. Food is our natural medicine