According to De Dea Lindner et al.

According to De Dea Lindner et al. (2013), fermented products
are gaining popularity and acceptance because of their
functional benefits. The incorporation of lactic acid bacteria
(LAB) in food and beverages is a global trend, and the functional
properties of these products have been scientifically
demonstrated. New products have been launched, particularly
non-dairy beverages based on fruit and cereals (Soccol
et al., 2012). Beverages containing probiotic strains, for example,
represent a promising market. However, the development of
this sector is confronted by challenges, such as the appropriate
processing and subsequent storage methods necessary to
guarantee the survival of these microorganisms (Cruz, Antunes,
Sousa, Faria, & Saad, 2009).