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March 3, 2026Frontiers in Microbiology0 citationsOpen Access

Development of a fermented quinoa beverage with autochthonous lactic acid bacteria

LFLuigi FontanaGPGuillermo H. PeraltaCBCarina V. Bergamini

Key Points

  • The fermented quinoa beverage shows improved functional properties, enhancing its value as a food product.
  • Specifically, the combination of L. plantarum and L. fermentum improves both taste and health benefits.
  • Analysis of fermentation processes indicates that locally sourced lactic acid bacteria are effective starter cultures.
  • The study supports the inclusion of fermented quinoa in diets, suggesting it could enhance probiotics availability.

Abstract

This work demonstrates the feasibility of producing a safe, stable, and functionally active fermented quinoa beverage using locally sourced LAB. The combination of L. plantarum LpAv and L. fermentum Lf2 improved both technological and functional properties, supporting their potential as starter cultures for plant-based probiotic foods.

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Cite This Study

Fontana et al. (2026) studied this question.

synapsesocial.com/papers/69a75dafc6e9836116a27dfahttps://doi.org/10.3389/fmicb.2025.1736226
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