Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharid...

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Bibliographic Details
Main Authors:	Anna Lorusso, Rossana Coda, Marco Montemurro, Carlo Giuseppe Rizzello
Format:	Article
Language:	English
Published:	MDPI AG 2018-04-01
Series:	Foods
Subjects:	quinoa lactic acid bacteria beverage fermentation Lactobacillus plantarum Lactobacillus rhamnosus yogurt-like
Online Access:	http://www.mdpi.com/2304-8158/7/4/51

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