Probiotic Bacteria for Non Dairy

If it is desired to cover the recommended daily intake of probiotic bacteria through food intake, and not as nutraceuticals, it is possible to apply probiotic bacteria to various food products adjunct to dairy products. 


As probiotic bacteria are defined as ingested living organisms it is important to ensure that they survive the processing of the food product and are present in an adequate number at the end of shelf-life. Crucial for good survival of bacteria is the combination of low water activity and storage temperature. Salami is a very good vehicle for ingesting the recommended daily intake of some probiotic bacteria. Especially Lactobacillus paracasei BGP 1 and Lactobacillus rhamnosus SP 1 are good candidates for this application. 

The probiotic bacteria should to be added together with a meat starter culture which is necessary to control the acidification and promote colour and aroma formation.


Ice cream is another good vehicle for producing probiotic food products. Ice cream is kept frozen and therefore the stability of probiotic bacteria is enhanced.Amongst suitable probiotic bacteria types are Bifidobacterium animalis ssp. lactis BLC 1,Lactobacillus rhamnosus SP 1, Lactobacillus paracasei BGP 1, Lactobacillus paracasei BGP 2, andLactobacillus acidophilus LA 3.


In chocolate especially Bifidobacterium animalis ssp. lactis BLC 1 has shown very good properties but surely other probiotic bacteria might be used for this application.


Another well-known food application is probiotic bacteria in juice. To enhance the stability the juice should have a high content of components that lower water activity such as dry matter and sugar.