Does vegan yogurt have probiotics?
By
Dr Daniel Vazquez Maldonado (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Daniel Vazquez Maldonado, PhD(c), is a nutritionist with a postgraduate degree in pharmaco-biological sciences, with expertise in gut microbiota, probiotics, prebiotics, and molecular and human nutrition.
Dr Daniel Vazquez Maldonado Highlights:
- He has taken different courses at the National Institute of Genomic Medicine, Mexico, which has allowed him to strengthen his knowledge in research and genomic sciences.
- PhD(c) in pharmaco-biological sciences, working on developing a functional food with probiotics/prebiotics, and evaluating its anti-inflammatory effect at Universidad Autonoma de San Luis Potosi.
- Master’s degree in pharmaco-biological sciences, focused on obtaining prebiotics from regional plants such as agave and studying its effect on body composition and gut microbiota at Universidad Autonoma de San Luis Potosi.
- Bachelor´s degree in Nutrition, graduated by thesis, focused on developing fortified foods with amaranth and evaluating its physicochemical and nutritional properties, at Universidad Autonoma de San Luis Potosi.
“Don’t be scared when you hear that we are surrounded by bacteria or microorganisms and that they even live in our bodies, science has shown that there are more good ones than bad ones, probably just like people around the world. -Dr. Daniel Vazquez Maldonado
Professional experience
Along with his postgraduate studies, Dr. Daniel Vazquez Maldonado has taken several courses on Nutritional Care Process, and worked as a nutritionist in private practice, since the completion of his undergraduate studies, to date.
As a result of his research work and actual trajectory, Dr Daniel Vazquez Maldonado is part of the State System of Researchers of San Luis Potosi and has participated as a reviewer in online courses for scientific presentations and evaluating projects in national science events.
He has also worked as a professor at two universities, contributing to the learning of future nutritionists and chemists, by giving courses related to his academic background in research, nutrition, and probiotics.
Dr Daniel Vazquez Maldonado has also participated as an evaluator of the course “Drug-Nutrient Interaction” for the bachelor’s degree in nutrition at the Universidad Autonoma de San Luis Potosi.
Dr. Daniel Vazquez Maldonado has presented his research on probiotics and prebiotics, at national and international congresses.
Education:
-2015 Bachelor in Nutrition at Universidad Autonoma de San Luis Potosi.
-2018 Master´s degree in Pharmacobiological Sciences at Universidad Autonoma de San Luis Potosi.
-2023 PhD candidate in Pharmacobilogical Sciences at Universidad Autonoma de San Luis Potosi
The main publications of Dr Daniel Vazquez Maldonado are:
López Padilla C, Vázquez-Maldonado D, Gallegos Martínez J, Algara-Suárez P, Ornelaz-Paz J de J, Reyes Hernández J. Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat. Journal of Food Measurement and Characterization. 2022 Jun 1;16(3):2144–53.
Martinez-Martinez MU, Vázquez-Maldonado D, Ratering S, Godínez-Hernández C, Ortiz-Basurto RI, Soria-Guerra RE, et al. Fructans from Agave enhance probiotic yoghurt by modulating gut microbiota on children with overweight or obesity. Food Biosci. 2022 Apr 1;46:101516.
Vázquez-Maldonado D, Espinosa-Solis V, Leyva-Porras C, Aguirre-Bañuelos P, Martinez-Gutierrez F, Román-Aguirre M, et al. Preparation of spray-dried functional food: Effect of adding Bacillus clausii bacteria as a co-microencapsulating agent on the conservation of resveratrol. Processes. 2020 Jul 1;8(7):849.
Conference Papers:
M.Sc. Daniel Vázquez-Maldonado , M.C. Macrina Beatriz Silva-Cázares , PhD. Isaac Compéan-Martínez , PhD.José Pérez-Urizar , PhD. María Z. Saavedra-Leos . Characterization of a spray dried microencapsulated powder containing bacillus clausii and resveratrol as co-encapsulating agents. In: International Research Congress, Academia Journals Hidalgo 2020
Vázquez-Maldonado D ,Soria-Guerra R ,González-Acevedo O ,Vega-Cárdenas M ,- Godínez-Hernández C ,Ratering-. S ,Schnell-. S ,Schneider-. B ,Juárez-Flores B ,Portales-Pérez D ,Martínez-Gutiérrez F, Synbiotics with activity on gut microbiota affect indicators of cardiometabolic risk in schoolchildren. In: National Congress of Infectious Diseases and Clinical Microbiology XLIII, (2018). (Mérida, Yucatán).
You can view some of Dr Daniels’s work below and links to his professional profiles:
Researchgate: https://www.researchgate.net/profile/Daniel-Vazquez-32
Linkedin: https://www.linkedin.com/in/daniel-v%C3%A1zquez-16b92a204/
WebofScience: https://www.webofscience.com/wos/author/record/GYD-9090-2022
ORCID: https://orcid.org/0000-0002-4302-9116
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the query, “Does vegan yogurt have probiotics?” and will discuss its characteristics and suitability for a vegan lifestyle.
Does vegan yogurt have probiotics?Great Sauce
Yes, vegan yogurt may have probiotic bacteria, but it also has a great source of food for friendly bacteria that comes from substrates of plants, known as prebiotics, some of which are fibers and polyphenols (1).
Vegan yogurts are plant-based and may be made by fermentation of cereals and legumes, by even the same bacteria that are used for milk-based yogurts, like Lactobacillus and Streptococcus (2).
However for a food product like yogurt, sometimes the presence of probiotics, doesn´t mean that the benefits of probiotic consumption are going to be reached, that’s because the concentration for conferring a health benefit (1×109 UFC ), is a must (3).
What’s vegan yogurt made of?
Vegan yogurt may be made of cereals like oat, nuts, and pulp from fruits, among others, which are fermented, but sometimes fermentation is not enough to get a yogurt structure, so other additives like proteins or emulsifiers are required in the elaboration process (4).
When bacteria ferment the fibers in vegan yogurt it creates exopolysaccharides, like gel structures that contribute to a thicker yogurt, and also companies may decide to heat the yogurt to improve the texture (4).
However when it comes to vegan yogurt it’s not just about how similar is to a milk-based yogurt, there’s also the difference in its nutritional properties, being the main concern the lack of calcium, vitamin D, and B12, because those are nutrients highly present in milk, and important for your health (5).
Regarding the nutritional properties of milk yogurt versus vegan yogurt, it’s important to check that your vegan yogurt is fortified with calcium, vitamin D, and B12, that doesn’t mean that you can´t get the nutrients from other sources or supplements, but, who doesn’t prefer a high-quality vegan yogurt?
Do probiotics in vegan yogurt are different?
No, probiotics don’t differ much from vegan vs milk yogurt, probiotic bacteria are lactic acid, which means that when they get an adequate substrate like lactose in milk or fibers in vegan yogurt, they work in similar ways, making acid compounds that are good for your health (6).
Remember that probiotics are beneficial microorganisms that if consumed you may get health benefits from them, but only if they are in adequate amounts, which means looking at the package and searching for a concentration of at least 1×109 UFC per serving (3).
The benefits of probiotic consumption are wide, however not all benefits have been proven for all health conditions nor all types of probiotics, you may find mainly lactic acid bacteria as probiotics like Lactobacillus and Bifidobacteria but there are different species, varieties, and sub-species, and there are also yeasts like Saccharomyces (7).
Nonetheless, if you consume fermented food, certainly it is a good decision, not only because of the beneficial bacteria (that work hard for letting you enjoy yogurt) but also because other healthy metabolites like Small Chain Fatty Acids may be present in yogurt(8).
How do probiotics contribute to vegan yogurt?
Probiotics contribute to vegan yogurt because of the “food” they like, that food is known as prebiotics, which are substrates for probiotic bacteria to ferment, and may be found mainly in cereals, legumes, fruits, and vegetables, and are necessary for making vegan yogurt.
Prebiotics are important for the production of vegan yogurt, but also they may help to increase probiotic bacteria establishment in the gut, or even help the good bacteria that are already there (1), when you consume prebiotics the good bacteria in your gut will thank you.
To get a benefit from prebiotic consumption, most of the evidence is established in the consumption of 3g of prebiotics ( in the case of prebiotic fibers), so, to achieve that, you may get it by a healthy diet, supplements, or why not, including sources like vegan yogurts (9).
Are there vegan friendly probiotics?
Probiotics surely are vegan friendly, bacteria are not part of the animal kingdom (10), so consuming probiotics is adequate for vegan diets, just be aware that all the other components in the food or supplement, like proteins or coating agents like casein, are adequate for a vegan way of life.
If you consume a probiotic, it may contain coating agents for protecting the microorganism and increasing its viability and so its shelter life, sometimes coating like casein that is obtained from milk (11) may fit or not to a vegan lifestyle, depending on how strict your diet is.
However, there are other coating agents, like inulin or vegetable fibers, that are also used for protecting probiotics, so it would be a great idea to check for the ingredients label and make sure that the supplement or food is a good fit for you (12).
Conclusion
In this brief guide, we answered the query, “Does vegan yogurt have probiotics?” and discussed its characteristics and suitability for a vegan lifestyle.
References
- 1. Gibson GR, Hutkins R, Sanders ME, Prescott SL, Reimer RA, Salminen SJ, et al. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol [Internet]. 2017 Aug 1 [cited 2023 May 21];14(8):491–502.
- 2. Boukid F, Lamri M, Dar BN, Garron M, Castellari M. Vegan alternatives to processed cheese and yogurt launched in the european market during 2020: A nutritional challenge? Foods [Internet]. 2021 Nov 1 [cited 2023 May 21];10(11):2782.
- 3. Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, et al. Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol [Internet]. 2014 [cited 2023 May 21];11(8):506–14.
- 4. Montemurro M, Pontonio E, Coda R, Rizzello CG. Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods [Internet]. 2021 Feb 1 [cited 2023 May 24];10(2).
- 5. Craig WJ, Brothers CJ. Nutritional content and health profile of non-dairy plant-based yogurt alternatives. Nutrients [Internet]. 2021 Nov 1 [cited 2023 May 24];13(11):4069.
- 6. Filannino P, Di Cagno R, Gobbetti M. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. Curr Opin Biotechnol. 2018 Feb 1;49:64–72.
- 7. Rao V, Rao L. Probiotics and Prebiotics in Human Nutrition and Health. Rao V, Rao LG, editors. London, England: InTech; 2016
- 8. Blaak EE, Canfora EE, Theis S, Frost G, Groen AK, Mithieux G, et al. Short chain fatty acids in human gut and metabolic health. Benef Microbes [Internet]. 2020;11(5):411–55.
- 9. Valcheva R, Dieleman LA. Prebiotics: Definition and protective mechanisms. Best Pract Res Clin Gastroenterol [Internet]. 2016;30(1):27–37.
- 10. Vermeulen Frans. Monera : kingdom bacteria & viruses. 2005 [cited 2023 May 21];800.
- 11. . Pech-Canul A de la C, Ortega D, García-Triana A, González-Silva N, Solis-Oviedo RL. A brief review of edible coating materials for the microencapsulation of probiotics. Coatings [Internet]. 2020 [cited 2023 May 22];10(3):197. Available from: https://www.mdpi.com/2079-6412/10/3/197
- 12. Silva Souza LG, Atkinson A, Montague B. Perceptions about veganism. 2020 [cited 2023 May 22];50.
