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Conversely, traditionally crafted fermented foods, including yogurts and pickles, are esteemed as valuable probiotic sources, with their positive health impacts substantiated in clinical studies ( Although dairy remains the predominant vehicle for probiotics, incorporating them into non-dairy matrices, such as juices and plant-based beverages, is increasingly common

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Funding Authors were supported by VALERE: Vanvitelli per la Ricerca Program, MIUR20152TE5PK, EPICHEMBIO CM1406, the Campania Regional Government Lotta alle Patologie Oncologiche iCURE (CUP B21c17000030007), Campania Regional Government FASE 2:IDEAL (CUP B63D18000560007), MIUR Proof of Concept (POC01_00043), Vanvitelli per la Ricerca Program AdipCare (ID 263)