Unconventional sources of probiotics
The use of selected probiotics from alternative sources
known as “unconventional sources” is likely to increase.
One of the reasons why alternative sources for probiotic
selection have increased in use is to avoid the consumption
of dairy in lactose-intolerant individuals. Unconventional
sources of microorganisms were screened for
potential probiotics, which have been isolated from numerous
different sources, including non-intestinal sources
and non-dairy fermented food products, such as traditional
fermented foods, traditional fermented drinks,
vegetables, and fruit juices [10–13]. The differences in the
raw materials and ingredients used to make nonfermented
or fermented foods are the main factors that
lead to the different available species or strains of probiotics
in the food sources.