Development of a fermented quinoa beverage with autochthonous lactic acid bacteria
This work demonstrates the feasibility of producing a safe, stable, and functionally active fermented quinoa beverage using locally sourced LAB. The combination of <i>L. plantarum</i> LpAv and <i>L. fermentum</i> Lf2 improved both technological and functional properties, supporting their potential as starter cultures for plant-based probiotic foods.
Authors
- Carina V. Bergamini (ORCID: https://orcid.org/0000-0003-4368-5102)
- Luigi Fontana (ORCID: https://orcid.org/0000-0001-8500-5537)
- Soledad Caballero (ORCID: https://orcid.org/0000-0002-9301-5329)
- Melisa Puntillo (ORCID: https://orcid.org/0000-0003-2729-8786)
- Gabriel Vinderola (ORCID: https://orcid.org/0000-0002-6190-8528)
- Guillermo H. Peralta (ORCID: https://orcid.org/0000-0001-9413-4314)
- Analía Ale (ORCID: https://orcid.org/0000-0002-2177-3833)
- Liliana Forzani
- María Victoria Beret
- Giuliano Nicola
Institutions
- Universidad Nacional del Litoral (AR)
- Instituto de Química y Fisicoquímica Biológicas (AR)
- Instituto de Física del Litoral (AR)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2026-01-29
- DOI
- https://doi.org/10.3389/fmicb.2025.1736226
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Consejo Nacional de Investigaciones Científicas y Técnicas