PREPARATION OF SYNBIOTIC FOOD PRODUCTS FROM NON-DAIRY SOURCE, CURRENT SCENARIO, CHALLENGES AND FUTURE PERSPECTIVE

Abstract

Probiotics, beneficial bacteria is vital for gastrointestinal health, that decompose macromolecule to food are commonly sourced from non-pathogenic microorganisms like lactic acid bacteria (LAB). LAB, renowned for their fermentative capabilities, yields various bioactive compounds, enhancing food quality and promoting health1. Despite their traditional association with dairy products, concerns over lactose intolerance, follow to vegan diet and antibiotic resistance drive the demand for non-dairy probiotics food and beverages2.