Fermentation continues to be the most common biotechnological tool to be used in cereal-
based beverages, as it is relatively simple and economical. Fermented beverages hold a …

Probiotics offer remarkable potential for the prevention and management of various infective
and noninfective disorders. They are reported to play key roles in the suppression of …

Highlights•Traditional fermented beverages are reviewed.•Microbiology and probiotic
potential of beverages are considered.•Recent developments in novel probiotic beverage …

Several fermented beverages have been produced by mankind, and some of the oldest
ones are reported as produced, according to the history, since the Egyptian empire …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …

Cereals are considered to be one of the most important sources of nutrients and beneficial
compounds for human nutrition. Various technologies are used for processing of cereals into …

In recent years, the request for the functional beverages that promote health and wellness
has increased. In fact, fermented juices are an excellent delivering means for bioactive …

Fermented food has been present throughout history, since fermentation not only helps
preserving food, but also provides specific organoleptic characteristics typically associated …

Preservation of food through fermentation is an ancient practice that, besides extending
produce shelf-life, has represented a significant source of nutrients and health-promoting …

Plant-based beverages have become a hot spot in the development of functional foods with
the increasing demand for nutrition and health food in recent years. However, common plant …