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. 2020 Jun 3;12(6):1666. doi: 10.3390/nu12061666

Figure 1.

Figure 1

Summary of the beneficial effects of probiotics in different fermented non-dairy beverage matrices. Primary effects: changes in non-dairy matrices during fermentation. Secondary effects: changes in the intestinal epithelium. Tertiary effects: positive changes in health. SCFAs: short chain fatty acids; EPS: exopolysaccharides; AOC: antioxidant capacity [14,15,16].