A. T. de Castro

Plant-based beverage fermented by a potential probiotic co-culture of Pichia kluyveri and Lactiplantibacillus plantarum: bioactive composition, bioaccessibility, and modulation of antibiotic-induced gut dysbiosis.

Plant-based beverages are promising non-dairy matrices for delivering probiotic microorganisms and fermentation-derived bioactive compounds. The present study investigated the impact of fermenting a beverage composed of oats, almonds, and sunflower seeds with the potential probiotic co-culture Lactiplantibacillus plant...