Plant-based beverages and probiotic products obtained from their fermentation

Subject Areas : Food Hygiene

Hadi Koohsari ^{1 *}

1 - Department of Microbiology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

Received: 2024-11-17 Accepted : 2025-02-25 Published : 2025-05-21

Keywords: Plant-based beverages, Probiotics, Fermentation, Viability of Lactic acid bacteria,

Abstract :

Dairy products are essential components of the human diet; however, the growing prevalence of lactose intolerance, casein allergy, shifts toward vegetarian and vegan lifestyles, and increasing environmental concerns have led to a rising interest in plant-based beverages as alternatives to animal milk. These beverages are aqueous liquids primarily derived from plant sources such as grains, legumes, nuts, seeds, and pseudo-cereals, and are considered healthy and environmentally sustainable substitutes for dairy products. This review aims to provide a comprehensive examination of the nutritional and physiological benefits of plant-based beverages, their production processes, and the challenges associated with fermented variants, particularly in the context of probiotics. Relevant scientific literature was retrieved and analyzed using the keywords "plant-based beverage," "fermentation," "probiotics," and "lactic acid bacteria" from reputable databases including PubMed, Scopus, and Web of Science. The findings indicate that plant-based beverages are rich sources of dietary fiber, vitamins, and bioactive compounds, making them viable alternatives to traditional dairy products. Moreover, fermentation with lactic acid bacteria enhances their nutritional profile and functional properties. Nevertheless, several challenges remain, including achieving desirable sensory characteristics, ensuring the viability of probiotics during storage, and improving nutritional content. These challenges are influenced by factors such as the selection of raw materials, probiotic strains, fermentation conditions, and packaging methods. This review underscores the importance of developing efficient starter cultures and optimizing production processes to improve the quality and health benefits of fermented plant-based beverages.