Lactobacillus salivarius UCC118 and Improved Physicochemical Stability of Probiotic Beverages

• Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability.

  • 2025-06-19
  • Foods (Basel, Switzerland) 14(12)
  • • Concetta Condurso
    • Maria Merlino
    • Anthea Miller
    • Ambra Rita Di Rosa
    • Francesca Accetta
    • Michelangelo Leonardi
    • Nicola Cicero
    • Teresa Gervasi

  • PubMed: 40565756
  • DOI: 10.3390/foods14122148

  1 Insight on

  • Improved Physicochemical Stability of Probiotic Beverages

  • Low evidence

  Physicochemical parameters, including pH, titratable acidity, and colour, as well as volatile profile, remained stable

  Effect

  Beneficial

  Effect size

  Small