technology

Lactic fermentation

Conversion of sugars or lactose to lactic acid by lactic-acid bacteria, producing the tang, preservative effect and live probiotic cultures that define kefir, kvass and other living-culture beverages.

Where it's used

Living-culture beverages beyond kombucha
Kefir, water kefir, kvass and jun — live probiotic fermented drinks beyond kombucha, riding gut-health demand across the US, Europe, China and India, from Lifeway's drinkable kefir and KeVita's sparkling probiotic water to Yakult's lactobacillusdaily-dose category.
food-alt-protein 6 min