Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives
Lactic acid bacteria (LAB) have long been recognized for their versatility and historical significance, with a remarkable capability to produce a wide range of bioactive compounds that can be used across food, pharmaceuticals, nutrition, agriculture, and sustainable industrial sectors. This review a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/12/2043 |
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