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Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms

https://doi.org/10.3390/fermentation9060496

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Outgoing claims: the papers this work cites, builds on, or argues with.

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Probiotic Fortified Foods - Current Problems and Threats

inferred← citeshttps://doi.org/10.3390/beverages12090101openalex-snapshot

Saccharomyces cerevisiae var. boulardii—Fermented Beverages: Health Benefits, Safety Considerations, and Technological Challenges Across Fruit, Dairy, and Cereal Matrices

inferred← citeshttps://doi.org/10.3390/fermentation10090489openalex-snapshot

Comprehensive Study on Hygiene and Quality Assessment Practices in the Production of Drinkable Dairy-Based and Plant-Based Fermented Products

inferred← citeshttps://doi.org/10.3390/fermentation9080762openalex-snapshot

Exploring the Fermentation-Driven Functionalities of Lactobacillaceae-Originated Probiotics in Preventive Measures of Alzheimer’s Disease: A Review

inferred← citeshttps://doi.org/10.3390/foods14122043openalex-snapshot

Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives

inferred← citeshttps://doi.org/10.3390/foods14203464openalex-snapshot

Optimising a Functional Beverage from Quinoa and Cherimoya Mixtures Fermented with Water Kefir Grains

inferred← citeshttps://doi.org/10.3390/microorganisms13061272openalex-snapshot

Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives

inferred← citeshttps://doi.org/10.3390/microorganisms14061378openalex-snapshot

Beyond Taxonomy: A Matrix–Trait–Function Framework for Predictive Selection of Non-Saccharomyces Yeasts in Food Fermentation

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