ArticleFoods (Basel, Switzerland)2025
Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Comparative Study on the Mixed Fermentation Process of Germinated Quinoa and Lycium barbarum, and Changes in Metabolites and Microbial Community Before and After Fermentation.Journal of food science · 2026Article
- Advances in Proteomics and Functional Foods from Fermentation and Bioencapsulation of Andean Grains and Tubers: Applications and Perspectives.Foods (Basel, Switzerland) · 2026Review
- Optimization of the Probiotic Fermentation Process ofFoods (Basel, Switzerland) · 2026Article
- Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids.Frontiers in nutrition · 2026Article
- Impact of co-fermenting modified camel milk using yogurt starter culture andFrontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Quinoa has garnered significant attention for its richness in a variety of nutritional and functional components. Herein, quinoa was fermented with individual or a combination of various lactic acid bacteria (LAB) strains to assess the impact of fermentation on nutrients, functional components, and digestibility. The results indicate that specific LAB fermentation significantly decreased the starch and dietary fiber content while markedly increasing the content and antioxidant capacity of free phenolics. The highest content of free phenolics in fermented quinoa reached 5.64 mg GAE/g, with a 2.01-fold increase in bioavailability. A comprehensive PCA evaluation identified the
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Registered trials
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