Natural plant extracts often resist standardized fermentation or produce inconsistent sensory profiles when treated with single-strain cultures. Achieving predictable microbial synergy ensures product uniformity and safety across diverse botanical substrates.

High residual sugar levels in fermented products limit dietary suitability and texture stability. Reducing these carbohydrates while maintaining structural integrity improves nutritional profiles and product consistency.

Liquid dairy systems suffer from rapid bubble collapse and poor texture retention. Improving interfacial strength prevents phase separation and enhances sensory consistency in reconstituted products.