Süt Kaynaklı Olmayan Probiyotik Gıdalar

Ali Soyuçok, Gülden Başyiğit Kılıç
2017 Turkish Journal of Agriculture: Food Science and Technology  
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 be
more » ... otential substrates, where the healthy probiotic bacteria will make their mark, amongst consumers. To develop of these products is a key research priority for food design and a challenge for both industry and science sectors. In this study, information's were given about non-dairy probiotic foods and highlighting the researches done in this field.
doi:10.24925/turjaf.v5i12.1615-1625.1449 fatcat:esztxi3hendkvc4wbli7plg7km