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Probiotic products available in the markets today, are usually in the form of fermented milk products. Dairy consumption have been limited by lactose intolerance and the cholesterol content in dairy products. Besides, traditions and economic reasons that limit the use of dairy fermented products in some developing countries promote the idea of using of alternative raw materials as vehicles for the probiotic agents. For these reasons meat products, cereals, legumes, fruits and vegetables may bedoi:10.24925/turjaf.v5i12.1615-1625.1449 fatcat:esztxi3hendkvc4wbli7plg7km