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Updated: Sep 18, 2025

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives

Zahra S Al-Kharousi1

  • 1Department of Food Science & Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod 123, Muscat P.O. Box 34, Oman.

Foods (Basel, Switzerland)
|June 26, 2025
PubMed
Abstract

Keywords:
beveragesbioactive compoundsbioremediationdrug deliveryfermentationfood safetykefirlactic acid bacterianon-dairywine

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