Table 4.

Change in viable cell count of probiotics grown on fruits and vegetable matrices.

Non-Dairy Substrate	Probiotic	Change in Cell Density/Viable Cell Count	Reference
Coconut water	Bacillus coagulans MTCC 5856 spore	After 2 days of fermentation the cell density of Bacillus coagulans at 540 nm increased from 0.121 to 0.683, corresponding to viable cell count of 109 CFU/mL (cell density higher than 0.600).	[30]
	Lactobacillus acidophilus L10 and Lactobacillus casei L26	Both strains showed increase in viable cell count during the 2 days’ fermentation where L. acidophilus showed higher growth at 3.58 × 108 CFU/mL compared to L. casei at 1.41 × 108 CFU/mL on day 2.	[157]
Coconut water + inulin	Lactobacillus plantarum BG 112	The viable cell count of 9 log CFU/mL of the starting inoculum dropped to a range of 6.00 to 8.70 log CFU/mL depending on the temperature after 16 h of fermentation. Fermentation at temperature 32 °C supplied with 0.5% (w/v) inulin retained the highest viable cells at 8.85 log CFU/mL.	[158]
Industrialized and fresh coconut water	Lactobacillus casei shirota	After 48 h of fermentation at 36 °C, Lactobacillus casei shirota experienced an increase in viable cell count from 4.15 × 107 CFU/mL to 7.56 × 108 CFU/mL in industrialized coconut water but in fresh coconut water, the cell count increased from 5.4 × 107 CFU/mL (0 h) to 2.5 × 109 CFU/mL (6 h) but no observable cell colony from 18 h to 48 h incubation period.	[159]
Coconut milk	Lactobacillus acidophilus	The viability of L. acidophilus at initial viable cell count log 4.32 CFU/mL increased after 4 h of fermentation in coconut milk at 37 °C and reached maximum viable cell count of log 9.89 CFU/mL at 20 h and remain constant until 24 h.	[18]
Breadfruit supernatant	L. acidophilus, L. casei, and L. plantarum DPC 206	L. acidophilus, L. casei, and L. plantarum DPC 206 showed increased in viable cell count from 5.275 to 8.029 log CFU/mL, 6.055 to 7.952 log CFU/mL, and 5.555 to 7.764 log CFU/mL, respectively, after 72 h of fermentation in breadfruit supernatant at 37 °C.	[69]
Mango juice and sapota juice	Lactobacillus plantarum NCDC LP 20	Increased viable cell count from 105 CFU/mL to 8.1 × 108 CFU/mL in mango juice and to 8.0 × 108 CFU/mL in sapota juice after 72 h incubation at 30 °C.	[68]
Cabbage juice	L. casei A4, L. debrueckii D7 and L. plantarum C3	L. casei A4, L. debrueckii D7, and L. plantarum C3 showed increase in viable cell count from 3.0 × 106 to 11 × 108 CFU/mL, 4.3 × 105 to 11 × 108 CFU/mL, and 8.0 × 105 to 7.05 × 108 CFU/mL, respectively, after 48 h incubation at 30 °C.	[19]
Watermelon and tomato juice	L. fermentum and L. casei	Each probiotic shows excellent growth at 37 °C in watermelon and tomato juice combination where L. fermentum and L. casei showed increase in viable cell count from 4.6 × 107 to 2.3 × 108 CFU/mL and 2.7 × 107 to 9.4 × 108 CFU/mL, respectively, after 72 h of fermentation.	[160]
Pomegranate juice + grape juice + tomato juice + pomegranate peel extract	L. plantarum and L. delbrueckii	When the pomegranate juice is combined with 10% (v/v) grape juice, 5% (v/v) tomato juice, 0.1% (v/v) pomegranate peel extract and added with 2.0 g/L glucose, both strains achieved the highest survival rate with cell count 4.74 × 106 CFU/mL and 4 × 106 CFU/mL of L. plantarum and L. delbrueckii, respectively.	[67]