Use of Probiotic Microorganisms for Plant Based Food Products

Burcu Sıla Göral, Gülten Tiryaki Gündüz


Nowadays, people’s attention on healthy diets and awareness of a healthy life are on the rise day by day. Some disadvantages of consuming foods from animal origin and easy access of vegetables and the impacts of them on health led to an increase in the consumption of foods from plant origin. Besides the effects of probiotics on lactose digestibility and regulation of immune system, the positive effects of them against some diseases such as high blood pressure, cancer, colon and vaginal infections have been demonstrated in many studies. Acid resistance of probiotics and producing antimicrobial substances for inhibition of pathogenic microorganisms are the properties that promote their use in foods. Even though they are generally used in dairy based foods, there has been an increase on studies about plant based probiotic foods because plants are good matrices for probiotic survival. In this review, probiotic microorganisms and their use of them on fruits, vegetables and cereal based products and the conditions that effect the survival of these microorganisms on foods are investigated.


Probiotic; Plant based product; Prebiotics; Microencapsulation; Lactobacillus spp.

Full Text:

PDF (Türkçe)


 Creative Commons License
This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed in: