Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative
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 f...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001415 |
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| author | Pamela Canaviri-Paz Thamani Freedom Gondo Anna Kjellström Tawanda Mandoga Jaison Sithole Elin Oscarsson Margareta Sandahl Åsa Håkansson |
| author_facet | Pamela Canaviri-Paz Thamani Freedom Gondo Anna Kjellström Tawanda Mandoga Jaison Sithole Elin Oscarsson Margareta Sandahl Åsa Håkansson |
| author_sort | Pamela Canaviri-Paz |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-3e27f2fb5f0e4baa994347e12eb18d1d |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-3e27f2fb5f0e4baa994347e12eb18d1d2025-08-20T02:04:15ZengElsevierFood Chemistry: X2590-15752025-02-012610229410.1016/j.fochx.2025.102294Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternativePamela Canaviri-Paz0Thamani Freedom Gondo1Anna Kjellström2Tawanda Mandoga3Jaison Sithole4Elin Oscarsson5Margareta Sandahl6Åsa Håkansson7Department of Process and Life Science Engineering, Faculty of Engineering, LTH, Lund University. Box 124, SE-221 00 Lund, SwedenCentre for Analysis and Synthesis, Department of Chemistry, Faculty of Science, Lund University. Box 124, 221 00 Lund, Sweden; Correspondence to Thamani Freedom Gondo, Centre for Analysis and Synthesis, Department of Chemistry, Faculty of Science, Lund University, Box 124, 221 00 Lund, Sweden.Department of Process and Life Science Engineering, Faculty of Engineering, LTH, Lund University. Box 124, SE-221 00 Lund, SwedenDepartment of Process and Life Science Engineering, Faculty of Engineering, LTH, Lund University. Box 124, SE-221 00 Lund, SwedenDepartment of Process and Life Science Engineering, Faculty of Engineering, LTH, Lund University. Box 124, SE-221 00 Lund, SwedenDepartment of Process and Life Science Engineering, Faculty of Engineering, LTH, Lund University. Box 124, SE-221 00 Lund, SwedenCentre for Analysis and Synthesis, Department of Chemistry, Faculty of Science, Lund University. Box 124, 221 00 Lund, SwedenDepartment of Process and Life Science Engineering, Faculty of Engineering, LTH, Lund University. Box 124, SE-221 00 Lund, SwedenPlant-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.http://www.sciencedirect.com/science/article/pii/S2590157525001415Starter culturesNative microbiotaEnterobacteriaceaePhenolic compoundsSaponinsHigh-resolution mass spectrometry |
| spellingShingle | Pamela Canaviri-Paz Thamani Freedom Gondo Anna Kjellström Tawanda Mandoga Jaison Sithole Elin Oscarsson Margareta Sandahl Åsa Håkansson Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative Food Chemistry: X Starter cultures Native microbiota Enterobacteriaceae Phenolic compounds Saponins High-resolution mass spectrometry |
| title | Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative |
| title_full | Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative |
| title_fullStr | Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative |
| title_full_unstemmed | Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative |
| title_short | Influence of autochthonous Lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa-based beverage as a non-dairy alternative |
| title_sort | influence of autochthonous lactiplantibacillus plantarum strains on microbial safety and bioactive compounds in a fermented quinoa based beverage as a non dairy alternative |
| topic | Starter cultures Native microbiota Enterobacteriaceae Phenolic compounds Saponins High-resolution mass spectrometry |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001415 |
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