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

ABSTRACT: 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 four autochthonous Lactiplantibacillus plantarum strains (3, 5, 9, and 10) to impact microbial composition and modulate polyphenol and saponin levels in a quinoa-based beverage. The results identified Lactiplantibacillus plantarum strains 3, 9, and 10 as effective in inhibiting Enterobacteriaceae (p = 0.001), and increasing concentrations of glycosylated flavonoids, 3-phenyllactic acid, and saponins. However, Lactiplantibacillus plantarum 10 demonstrated a decre

SUBMITTER: Canaviri-Paz P 

PROVIDER: S-EPMC11914179 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature