Table 2.

Application of probiotics in food industries.

Food industry	Product	Probiotic strain	Storage time	Viability at the end of storage	References
Dairy	Ricotta cheese	B. animalis subsp. lactis (Bb-12) L. acidophilus (La-05)	7 days at 7°C	∼106 CFU/g	Meira et al. (2015)
	Yogurt	B. Lactis	29 days at 4°C	106–107 CFU/g	Danielle (2015)
		L. acidophilus B. animalis subsp. lactis	45 days at 5 ± 1°C	8.84 log CFU/g 8.01 log CFU/g	Lucatto et al. (2020)
	Cheddar cheese	L. lactis subsp. lactis L. helvetics S. thermophilus L. rhamnosus	4 weeks at 16°C	108 CFU/g	Ulpathakumbura et al. (2016)
	Mango juice enriched dairy drink	L. acidophilus	5 weeks at 4 °C	7.72 log CFU/mL	Leaf et al. (2016)
Beverages-fruit based	Pineapple juice	L. acidophilus, L. plantarum, and L. lactis	60 days at 4°C	9–10 log CFU/mL	Nguyen et al. (2019)
	Orange juice	P. acidilactici	35 days at 4°C and 30°C	7.2–8.5 log CFU/mL	Cristiny de Oliveira Vieira et al. (2020)
	Pomegranate	L. plantarum ATCC 14917	28 days at 4°C	8.8 log CFU/mL	Mantzourani et al. (2018a)
	Cornelian cherry juice	L. plantarum	4 weeks at 4°C	9.95 log CFU/mL	Mantzourani et al. (2018b)
Beverages-vegetable based	Carrot blended with orange juice	L. plantarum CECT 220	30 days at 4°C	108–109 CFU/mL	Al-Sheraji et al. (2013)
	Beet	L. plantarum	21 days at 4°C	7–8 log CFU/mL	Barbu et al. (2020)
	Melon, carrot	L. plantarum CICC22696 and L. acidophilus CICC20710	28 days at 4°C	108–109 CFU/mL	Do and Fan (2019)
Bakery	Pan bread	Sodium alginate and 2% whey protein concentrate L. rhamnosus GG	7 days at room temperature	7.57–8.98 and 6.55–6.91 log CFU/portion	Lu et al. (2018)
	Bread	Encapsulating L. acidophilus and L. casei in calcium alginate	4 days at ambient temperature	7.2 × 108 CFU/g	Seyedain-Ardabili et al. (2016)