HIGHLIGHTS
- who: Lactic Fermented Fruit or and collaborators from the (UNIVERSITY) have published the article: Juices:, in the Journal: (JOURNAL)
- what: The authors examine the literature on traditional fruit and vegetable fermented beverages and new trends, with regards to the characteristics of LAB diversity, the impact of processing steps, and the reputed nutritional and health benefits. The work of Mestry et_al focused on the study of formulation and spray drying of a non-dairy fermented beverage.
- how: The results showed that allochthonous strains presented longer latency phases of growth and acidification and that autochthonous . . .
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