Development of a fermented quinoa beverage with autochthonous lactic acid bacteria
IntroductionThe growing demand for plant-based functional foods has driven research into non-dairy fermented alternatives that can deliver live microorganisms and potential health benefits. The pseudocereal Quinoa is a substrate of interest for lactic acid fermentation. This study aimed to develop a...
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| Główni autorzy: | , , , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Frontiers Media S.A.
2026-01-01
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| Seria: | Frontiers in Microbiology |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1736226/full |
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