The effect of consumption of natural non-dairy probiotics on human health

Fermented food is a source of microorganisms. Numerous strains present in fermented products have probiotic characteristics. Probiotic strains can reverse dysbiosis due to the ability to modify gut microbiota. Regular consumption of fermented products may positively affect the composition and diversity of the intestinal microbiota. Numerous studies focus on the health effects of fermented dairy products. The range of non-dairy fermented products is large and includes, among others, vegetables, meat, fish, and eggs. The main ingredient and method of fermentation determine the presence and amount of bacterial strains. Lactic acid bacteria (LAB) present in sauerkraut, kimchi, and pickled cucumbers have a positive effect on the immune system activity, lipid metabolism, and anti-carcinogenic activity. The introduction of sauerkraut to the diet of irritable bowel syndrome (IBS) patients improved their quality of life. Soy sauce strains alleviate allergic rhinitis. Other fermented soy products show a beneficial effect on lipid profile or haematological parameters in animal models. Strains present in kombucha have not yet been tested for effects on consumer health. In summary, regular consumption of fermented non-dairy products can have a multidirectional impact on health improvement. However, more studies in this range, especially on appropriate daily intake of fermented food, are necessary to formulate a precise conclusion.