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

Canaviri-Paz, Pamela LU ; Gondo, Thamani Freedom LU ; Kjellström, Anna LU orcid ; Mandoga, Tawanda ; Sithole, Jaison ; Oscarsson, Elin LU ; Sandahl, Margareta LU and Håkansson, Åsa LU (2025) In Food Chemistry: X 26.
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,... (More)
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 decrease in saponin levels, whereas Lactiplantibacillus plantarum
5 increased the abundance of aglycones, highlighting strain-specific
differences. Notably, principal component analysis revealed less
differences between inoculated samples and control, indicating potential
contribution of the native microbiota to the fermentation. This study
enhances the understanding of interactions between starter cultures,
native microbiota, and bioactive compounds in plant-based fermented
beverages. (Less)
Please use this url to cite or link to this publication:
author
; ; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food Chemistry: X
volume
26
article number
102294
publisher
Elsevier
external identifiers
  • scopus:85218440031
  • pmid:40104609
ISSN
2590-1575
DOI
10.1016/j.fochx.2025.102294
language
English
LU publication?
yes
id
74101651-66f5-4c56-bb7a-e176cb27d775
date added to LUP
2025-03-17 16:51:52
date last changed
2025-06-17 03:00:16
@article{74101651-66f5-4c56-bb7a-e176cb27d775,
  abstract     = {{Plant-based alternatives are considered microbiologically safe; however,<br>
 recent studies have raised concerns about hygienic quality. <br>
Additionally, the relationship between microbiological safety and <br>
polyphenolic content in fermented products remains unexplored. This <br>
study assessed the potential of four autochthonous <em>Lactiplantibacillus plantarum</em><br>
 strains (3, 5, 9, and 10) to impact microbial composition and modulate <br>
polyphenol and saponin levels in a quinoa-based beverage. The results <br>
identified <em>Lactiplantibacillus plantarum</em> strains 3, 9, and 10 as effective in inhibiting <em>Enterobacteriaceae</em> (<em>p</em> = 0.001), and increasing concentrations of glycosylated flavonoids, 3-phenyllactic acid, and saponins. However, <em>Lactiplantibacillus plantarum</em> 10 demonstrated a decrease in saponin levels, whereas <em>Lactiplantibacillus plantarum</em><br>
 5 increased the abundance of aglycones, highlighting strain-specific <br>
differences. Notably, principal component analysis revealed less <br>
differences between inoculated samples and control, indicating potential<br>
 contribution of the native microbiota to the fermentation. This study <br>
enhances the understanding of interactions between starter cultures, <br>
native microbiota, and bioactive compounds in plant-based fermented <br>
beverages.}},
  author       = {{Canaviri-Paz, Pamela and Gondo, Thamani Freedom and Kjellström, Anna and Mandoga, Tawanda and Sithole, Jaison and Oscarsson, Elin and Sandahl, Margareta and Håkansson, Åsa}},
  issn         = {{2590-1575}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{Food Chemistry: X}},
  title        = {{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}},
  url          = {{http://dx.doi.org/10.1016/j.fochx.2025.102294}},
  doi          = {{10.1016/j.fochx.2025.102294}},
  volume       = {{26}},
  year         = {{2025}},
}