Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

► The consumption of fermented dairy products is limited by some population groups. ► There is a growing interest in developing non-dairy probiotic products. ► Vegetables, fruit and cereal are suitable food matrices for probiotic bacteria. ► Fruits and vegetables have nutrients which promote the growth of probiotic cultures. ► Non-dairy probiotic foods are summarized.