Development of a fermented quinoa beverage with autochthonous lactic acid bacteria

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