02045naa a2200241 a 450000100080000000500110000800800410001910000170006024500900007726000090016750000410017652013340021765000170155165000210156865000180158965000270160765300190163465300240165370000180167770000230169570000220171877300630174021401452022-10-10       2021    bl uuuu     u00u1 u    #d1 aGOMES, I. A.  aFruit-Based Non-Dairy BeveragebA New Approach for Probiotics.h[electronic resource]  c2021  aNa publicação: Janine Passos Lima.  aThe growing interest of consumers in using foods that improve health has motivated researchers and the food industry to develop new functional products such as foods with probiotics. Probiotic cultures, for example, from lactic acid bacteria and bifidobacteria have been highlighted for their ability to promote balance in the intestinal microbiota as well as other benefits such as anticarcinogenic and antimutagenic effects, reduced plasma cholesterol levels, decreased symptoms of lactose intolerance, and stimulation of the immune response. Traditionally, probiotics are incorporated into dairy products. How ever, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices have been studied as potential carriers for these microorganisms. Considering all the facts mentioned above, cereals, legumes, fruits, and vegetables could be potential substrates, where probiotic bacteria can be used for the development of non-dairy beverages. This review aimed to highlight the research carried out on 1) probiotic micro-organisms, including the more recent reclassification according to their phylogenetic position, 2) probiotic beverages from non-dairy sources which emerged as an alternative for lactose-intolerant consumers and, 3) the aspectsof improving the gut microbiota.  aFruit juices  aFunctional foods  aLactobacillus  aTecnologia de Alimento  aGut Microbiota  aNon-Dairy Beverages1 aVENÂNCIO, A.1 aSILVA, J. P. L. da1 aFREITAS-SILVA, O.  tAdvances in Biological Chemistrygv. 11, p. 302-330, 2021.