Health promotional apple as an ideal substrate for probiotic beverages

Abstract

Most probiotic foods are based on dairy products. However, some people, including children, are characterized by intolerance to milk sugar- lactose. Probiotic-rich fruit juices are a good alternative to dairy products as they are free of lactose and cholesterol. Among the probiotic microorganisms, the genus of Lactobacillus is most often used in the production of food products. Functional food obtained in this way is also available to vegetarian consumers. The development of non-dairy probiotic products has been widely studied. The focus is made using fruits, vegetables, and grains as raw materials. This paper explores the benefits of fortification of fruit juices with probiotics using autochthonous microorganisms that not only alter the taste of drinks but also preserve the nutritional content of the fruit. It also describes the factors that affect the viability of strains of probiotic microorganisms in juices during production.