02564naa a2200385 a 450000100080000000500110000800800410001902400600006010000160012024500740013626000090021052013770021965000160159665000140161265000170162665000200164365000130166365000300167665000150170665000110172165000180173265000110175065000180176165000270177965300330180665300160183965300280185565300100188365300180189365300220191170000160193370000210194970000210197077301870199121536832023-08-04       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/B978-0-323-98341-9.00020-72DOI1 aLIMA, J. P.  aSouth American fermented fruit-based products.h[electronic resource]  c2023  aFermentation has been used for millennia to preserve food and beverages, as well as improve their flavor. Industrial fermentation by probiotic microorganisms such as lactic acid bacteria has been used since the 1930s, turning fermented milk into a widely consumed beverage worldwide. Probiotic products in the Brazilian and South American markets are common of dairy origin, which limit consumption by people who cannot or do not enjoy consuming milk and dairy products. Consumers? emerging demand for functional nonalcoholic and non-dairy fermented beverages has driven the market to increase the production of kombuchas and fermented fruit juices in South America, including Brazil. This chapter presents the emerging market growth of kombuchas both worldwide and in South America and discusses some relevant aspects of their production and regulatory framework. The chapter also presents and discusses the development of an innovative fermented whole apple juice-based drink with probiotics in four formulations. Two probiotic microorganisms, Lactobacillus acidophilus, and Saccharomyces boulardii, were used to develop these fermented apple juice drinks. The chapter ends by presenting and discussing the alleged health benefits of these drinks and the importance of further research of the passage of probiotic microorganisms through the human gastrointestinal tract.  aApple juice  aBeverages  aFermentation  aFood technology  aKombucha  aLactobacillus acidophilus  aProbiotics  aBebida  aFermentação  aMaçã  aSuco de Fruta  aTecnologia de Alimento  aProbiotic fermented beverage  aProbiótico  aSaccharomyces boulardii  aSCOBY  aSuco integral  aWhole apple juice1 aDIAS, A. G.1 aGOMES, F. dos S.1 aPENHA, E. das M.  tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.. PANDA, S. K.; GAN, R.-,Y. (Ed.). Indigenous Fermented Foods for the Tropics. Academic Press, 2023. cap. 15, p. 245-264.