Probiotic bacteria in the fermentation of plant-based matrices: application, challenges, and prospects

Abstract

The increasing interest in functional and sustainable alternatives to dairy products has driven the development of fermented plant-based foods. However, the diversity of plant matrices, microbial cultures, and fermentation strategies employed in these products requires a comprehensive evaluation of their technological and functional potential. This systematic review, conducted according to PRISMA guidelines, analysed 64 studies published from January 2015 to April 2025 concerning the development of fermented plant-based products and dairy analogues. The review focused on plant matrices, the use of lactic acid bacteria (LAB) strains, and the applied fermentation strategies. The most extensively studied matrices are soy, oat, and rice. The most widely applied microorganisms include Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, and emerging probiotic strains such as Weissella confusa. Other microorganisms have also been used in the fermentation of underutilised food matrices. Beverages predominated among the developed products. Ice creams and plant-based yoghurts have also been reported. Symbiotic formulations, including the addition of prebiotics such as inulin and fructooligosaccharides, were also explored. Studies showed that fermentation is an effective process to improve texture and volatile profiles and to reduce antinutritional factors. Some reported formulations achieved high probiotic viability and survival under simulated gastrointestinal conditions. This review provides an integrated perspective on the relationship among plant matrices, microbial selection, and fermentation approaches, highlighting current advances, technological challenges, and future directions for developing fermented plant-based dairy analogues.