Probiotic microorganisms are known to have the beneficial effects on people's health. Literature data show that the best source of probiotic bacteria are dairy fermented products. Not only dairy fermented foods contain probiotic cells. There are also non-dairy products from fermented vegetables, cereals, soy and meat where a growth of probiotic bacteria takes place. The interest in the application of probiotic bacteria in the food production comes from their positive influence on human organisms.They are applied in the treatment of gastrointestinal infections, virus and bacteria infections. Probiotic bacteria improve the lactose metabolism and decrease cholesterol. They possess anti- mutagenic and anti-carcinogenic properties. There is a need of widening a variety of non-dairy products in which it will be possible to apply probiotic bacteria. The purpose of this paper was to discuss the possibilities of application of probiotic bacteria in new and traditional non-dairy products on base of literature data.
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