The increase in vegetarianism as dietary habit and the increased allergy episodes against
dairy proteins fuel the demand for probiotics in nondairy products. Lactose intolerance and …

BACKGROUND The selection of the food matrix to be used as a vehicle for a probiotic
culture is important because its chemical composition and physicochemical characteristics …

The aim was to select potentially probiotic lactobacilli from 88 strains isolated from
unpasteurized milk and cheese products, and to incorporate these bacteria in a viable state …

Most of the commercialized probiotic formulations are dairy-based, and the development of
non-dairy probiotic products could be a key area for new functional products. It has been …

The growing interest in new functional drinks, resulting to the development of nutritionally
and healthy probiotic drinks for consumers. Since dairy based products are a good carrier …

The objective of this study was to determine the viability of the probiotic Lactobacillus
rhamnosus HN001 in Swiss‐type and Dutch‐type cheese and cheese‐like products (milk fat …

Probiotics are known to human kind since ages as they are important component in
fermented milk products, however the use of probiotics in non-dairy product is a novel …

Probiotics are commonly added to dairy foods, but due to intolerances and allergies
associated with dairy consumption there has been a growing interest in alternative delivery …

Eleven lactic acid bacteria strains of importance to the dairy industry were subjected to in
vitro analyses to determine their probiotic potential. Seven strains were isolated from ewe's …

This study compared selected probiotic properties of 9 strains of the Lactobacillus
acidophilus group (6 L. acidophilus and 3 L. johnsonii) and 9 strains of the L. casei group …