Plant Based Probiotic Functional Foods – History, Research and Market

Authors

  • Subhashree S. Department of Food Processing and Quality Control, Stella Maris College, Chennai, India.
  • Kavita Sudersanadas Department of Food and Nutrition, Govt. College for Women, University of Kerala, Thiruvananthapuram, Kerala, India and College of Applied Medical Sciences, King Saud Bin Abdulaziz University for Health Sciences, King Abdullah International Medical Research Centre, Ministry of National Guard Health Affairs, Riyadh, Saudi Arabia,
  • A. K. Beena Department of Dairy Microbiology, College of Diary Science and Technology, KVASU, Trissur, Kerala, India.

DOI:

https://doi.org/10.9734/bpi/ecafs/v2/11888D

Keywords:

Cereals, fermentation, non-dairy, vegan, plant foods, prebiotics, probiotic products

Abstract

Foods fermented by probiotic lactic acid bacteria are beneficial to the gut and have the potential to be therapeutic. Although the demand for vegan probiotic food is growing, most probiotic products in the market are dairy-based. Fermentation of plant foods has been practiced since time immemorial, yet probiotic plant foods are scarce in the market. This chapter shows a glimpse of history through fermented foods of the past to recent research in the field of functional plant-based probiotic foods. The challenges to overcome in processing plant probiotic food are highlighted while also providing a futuristic view for its popularization and enhancements in research. 

Published

2021-11-16

How to Cite

Subhashree S., Kavita Sudersanadas, & A. K. Beena. (2021). Plant Based Probiotic Functional Foods – History, Research and Market. Emerging Challenges in Agriculture and Food Science Vol. 2, 8–16. https://doi.org/10.9734/bpi/ecafs/v2/11888D

Issue

Emerging Challenges in Agriculture and Food Science Vol. 2

Section

Chapters