Fermented probiotic beverage based on quinoa

Project: Dissertation

Project Details

Description

A beverage based on quinoa fermented with Lactiplantibacillus spp., was evaluated with focus on improving the safety of the drink. The content of polyphenolic compounds as a result of the fermentation was measured to evaluate the functionality of the drink. Changes in the microbiota composition were evaluated after consumption of the fermented quinoa-based beverage.

Layman's description

A beverage based on quinoa fermented with different starter cultures was evaluated with focus on improving the safety of the drink. The content of bioactive compounds as a result of the fermentation was determined to evaluate the health effects of the drink. Changes in the microbiota composition were evaluated after consumption of the fermented quinoa-based beverage.
Short titleFunctionality, hygiene, and health effects
StatusFinished
Effective start/end date2014/01/012021/09/30

Collaborative partners

  • Lund University (lead)
  • Swedish International Development Cooperation Agency (SIDA)

UKÄ subject classification

  • Engineering and Technology

Free keywords

  • Quinoa grains
  • Fermentation
  • Lactic acid bacteria
  • Probiotics
  • Food safety
  • Stater culture
  • Microbiota composition
  • Polyphenol compounds
  • Functional food
  • Gut microbiota