A comprehensive review of lactic acid bacteria-fermented plant-based beverages: substrate types, nutritional quality, probiotic characteristics, metabolic pathways and future development trends.

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DOI:10.1080/10408398.2025.2589965
作者：Yiwen Chen,?Yue Hu,?Yun Xie,?Miao Cui,?Jianqiao Jiang,?Yongkang Li,?Jingyi Guo,?Mengjie Xiang,?Zheng Tian,?Jianming Niu,?Weidong Cheng,?Feifei Gao
文献类型：期刊论文
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Taylor & Francis

Abstract：LAB is a type of bacteria with multiple probiotic functions. In recent years, this bacterium has been widely used in PBB fermentation, improving the sensory and nutritional qualities of the

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