Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative

Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative

Plant-based alternatives are considered microbiologically safe; however, recent studies have raised concerns about hygienic quality. Additionally, the relationship between microbiological safety and polyphenolic content in fermented products remains unexplored. This study assessed the potential of f...

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Bibliographic Details
Main Authors: Pamela Canaviri-Paz, Thamani Freedom Gondo, Anna Kjellström, Tawanda Mandoga, Jaison Sithole, Elin Oscarsson, Margareta Sandahl, Åsa Håkansson
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Starter cultures
Native microbiota
Enterobacteriaceae
Phenolic compounds
Saponins
High-resolution mass spectrometry
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001415

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http://www.sciencedirect.com/science/article/pii/S2590157525001415

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