Functional Potential of Different Strains of Probiotic Bacteria in Probiotic Beverages: A Focus on Plant-Based Substrates

Abstract

The growth of the global awareness on health and wellness has spurred increased interest in functional foods, particularly on probiotic beverages. Among the various probiotic strains, Lactobacillus plantarum stands out due to its adaptability, survivability under diverse conditions, and production of health-promoting metabolites such as lactic acid, bacteriocins, and exopolysaccharides. Recent advancements have shifted focus towards non-dairy, plant-based alternatives like soy milk, which aligns with consumer preferences for vegan and lactose-free options while providing nutritional and prebiotic advantages. Studies on the viability and stability of probiotics in various food matrices have demonstrated effective survival strategies, including prebiotic supplementation. Moreover, kinetic modeling and optimization techniques, such as response surface methodology (RSM) and one-factor-at-a-time (OFAT), are crucial in maximizing biomass yield and metabolite production under controlled fermentation conditions. This paper highlights the significance of optimizing fermentation environments to enhance the growth, viability, and functional potential of probiotic strains, with a focus on their applicability in the food, nutraceutical, and biotechnology industries.