ReviewFoods (Basel, Switzerland)2025
Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation.Food science & nutrition · 2026Article
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Modulation of Kombucha Functionality by Whey Protein-EncapsulatedFoods (Basel, Switzerland) · 2026Article
- Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations.International journal of food science · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 aims to explore the current state of knowledge regarding LAB in beverages, emphasizing their diversity across dairy, non-dairy, and hybrid beverage matrices. Key aspects discussed include fermentation processes, associated challenges, and future perspectives. By examining a wide array of studies, this review offers a holistic perspective on the role of LAB in influencing sensory characteristics (both desirable and undesirable), promoting health benefits, extending shelf life, and enhancing their safety. Furthermore, emerging trends are highlighted, such as the use of LAB for the development of novel LAB-based beverages, their use for bioremediation of toxic compounds, genetic engineering of LAB strains to optimize and tailor their fermentation outcomes, and their use in drug delivery.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.