Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits

The aim of this work was to use consortia (two or three strains) of lactic acid bacteria (LAB) [ Lactiplantibacillus plantarum CRL 1964 and CRL 1973, and Leuconostoc mesenteroides subsp. mesenteroides CRL 2131] to obtain quinoa sourdoughs (QS) for further manufacturing of quinoa sourdough-based bisc...

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Veröffentlicht in:	World journal of microbiology & biotechnology 2023-04, Vol.39 (4), p.95-95, Article 95
Hauptverfasser:	Sandez Penidez, S. H., Velasco Manini, M. A., Gerez, C. L., Rollan, G. C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidification Antioxidants Applied Microbiology Bacteria Bioactive compounds Biochemistry Biomedical and Life Sciences Biotechnology Biscuits Bread - microbiology Chenopodium quinoa - microbiology Consortia Environmental Engineering/Biotechnology Fermentation Flavonoids Flour Food Microbiology Food products Lactic acid Lactic acid bacteria Lactobacillaceae Lactobacillales Life Sciences Microbiology Microorganisms Monoculture Phenolic compounds Phenols Principal components analysis Quinoa Sourdough Strains (organisms)
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