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Observational analysis demonstrates improved functional properties in fermented quinoa, highlighting potential for probiotic foods.
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.
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Fontana et al. (2026) studied this question.
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