Nondairy Foods as Potential Carriers of Probiotic Bacteria and Postbiotics

Dairy-based foods are suitable substrates as a carrier for probiotic microorganisms, nevertheless the great number of lactose intolerant people, their high fat content, and also by reason of the increasing vegetarianism the consumers are looking for substitutes. Consequently, studies have been extensively done on the possibility of probiotic microorganisms in nondairy-based carriers, for instance, vegetables, fruits, cereals, and meat products. This chapter reviews the utilization of probiotics in nondairy-based foodstuffs and some of the technical issues. These issues comprise the efficiency and viability of probiotic microorganisms in nondairy foods; sensory and acceptability of nondairy probiotic products, technological challenges and advancements of nondairy probiotic foods, and postbiotics and food applications of postbiotics.