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Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843 by Canaviri Paz, Pamela; Janny, Rownoke Jannat; HÃ¥kansson, Ãsa is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843 about?

Plant-based beverages are increasing in popularity and quinoa is an attractive option. A hygienic implication linked to the production of beverages from raw material originating from plants is the high microbial contamination. The safety of the product can be guaranteed by lactic acid fermentation, and by using a probiotic strain as starter culture for the fermentation, the final product will benefit from a high number of live probiotics. In this study, a commercial probiotic strain was used for fermentation of a quinoa-based beverage. White quinoa grains were boiled, mixed with water and pasteurized before the beverage was fermented by Lactobacillus plantarum DSM 9843 at 30 °C for 2 days and then stored at 4 °C for 28 days. pH and production of D- and L-lactic acid were monitored, and viable counts were performed for total aerobes, Lactobacillus and Enterobacteriaceae. Colonies from countable plates were randomly picked and in total 335 isolates were identified by 16S rRNA gene sequencing. After heat treatment isolates of Enterobacter, Salmonella, Escherichia, Pantoea, Enterococcus, Klebsiella, and Leclercia were found in the heat-treated but unfermented quinoa beverage. After fer

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Author

Canaviri Paz, Pamela; Janny, Rownoke Jannat; HÃ¥kansson, Ãsa

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0168-1605)

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)