Microbes in Production of Non-alcoholic Beverages

Fermented foods are garnering much attention in today’s world driven by numerous health claims. While many alcohol containing beverages such as different types of beers and wines are studied extensively, less research is available on non-alcoholic fermented beverages prepared from cereals, fruits, vegetables, and dairy. The microorganisms that take part in the production of these beverages are LAB (lactic acid bacteria), moulds, yeasts, and AAB (acetic acid bacteria). Cereal fermentation is a long-recognized technique used for creating refreshing beverages, weaning gruels, and porridge in numerous areas of Africa, Europe, and Asia. Milk which undergoes fermentation, occupies a vital function in the diets of numerous inhabitants around the world, especially in Eastern Mediterranean countries. Lactobacilli have been observed to be the dominant bacteria in many of the products. Fermented non-dairy beverages made of vegetables and fruits are preferred for many reasons these days such as lactose intolerance, food trends such as vegan diets, and awareness about the health benefits of fermented foods. Non-alcoholic fermented beverages also contribute to health as they contain probiotics, antioxidant properties, and a high content of vitamins and minerals. Many of these fermented beverages have a good shelf life, thus benefiting consumers who do not have access to many storage facilities. This chapter focuses on the manufacture of non-alcoholic drinks and the organisms responsible for their fermentation.