Research Progress of Lactic Acid Bacteria in Fermented Beverage
DOI:
https://doi.org/10.61173/tbdmcj95Keywords:
Lactic acid bacteria, Fermented drinks, Food industryAbstract
With the improvement of modern people’s living standards and the improvement of beverage production technology, lactic acid bacteria fermented drinks are popular among consumers with their special and functional properties. In this paper, we will clarify the fermentation function of lactic acid bacteria in the process of beverage processing and production, and understand its effect on improving the flavor and quality of beverage, as well as its nutritional and health value.It also pay attention to the precautions and possible hazards, and elaborate the significance and prospects in the development of contemporary beverages.
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