Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Lactic acid bacteria can enhance the flavor and nutritional quality of plant-based dairy alternatives by reducing off-flavors and degrading anti-nutrients, thus improving nutrient bioavailability.