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.
Building similarity graph...
Analyzing shared references across papers
Loading...
Luigi Fontana
Guillermo H. Peralta
Carina V. Bergamini
Frontiers in Microbiology
National University of the Littoral
Instituto de Química y Fisicoquímica Biológicas
Instituto de Física del Litoral
Building similarity graph...
Analyzing shared references across papers
Loading...
Fontana et al. (Thu,) studied this question.
www.synapsesocial.com/papers/69a75dafc6e9836116a27dfa — DOI: https://doi.org/10.3389/fmicb.2025.1736226
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: