ArticleFrontiers in microbiology2025
Development of a fermented quinoa beverage with autochthonous lactic acid bacteria.
Article in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Assessing Food Safety Risks in Homemade Fermented Beverages: A Case Study with Quinoa Rejuvelac.Life (Basel, Switzerland) · 2026Article
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10 authors.
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Abstract
Introduction: The growing demand for plant-based functional foods has driven research into non-dairy fermented alternatives that can deliver live microorganisms and potential health benefits. The pseudocereal Quinoa is a substrate of interest for lactic acid fermentation. This study aimed to develop a fermented quinoa-based beverage using autochthonous lactic acid bacteria (LAB) strains with technological and functional potential. Methods: Six LAB strains previously isolated from plant sources were screened for growth kinetics in an animal-free medium and in quinoa extract (QE). Results: Both strains were able to acidify QE to pH < 4.5 within 8 h, ensuring microbiological safety. EPS production by Lf2 improved viscosity and texture, while mixed fermentation enhanced lactic acid yield and impacted on peptidic profiles, indicating synergistic proteolytic activity. LAB remained viable (>8 log CFU/mL) after 28 days at 4 °C. Sensory testing ( Conclusion: This work demonstrates the feasibility of producing a safe, stable, and functionally active fermented quinoa beverage using locally sourced LAB. The combination of
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