微生物与生化技术杂志

抽象的

Chickpea as a Fresh and Fermented Alternative to Soy in Plant-Based Beverages

Daniel Smith*

Although dairy-based foods have traditionally been the primary source of probiotics, a variety of plant-based products are currently being developed to meet the needs of vegetarians, lactose intolerant people, people on low cholesterol diets, and people allergic to milk proteins. This chapter examines non-alcoholic plant-based probiotic beverages in Europe and Africa.