Canaviri-Paz Pamela, Gondo Thamani Freedom, Kjellström Anna, Mandoga Tawanda, Sithole Jaison, Oscarsson Elin, Sandahl Margareta, Håkansson Åsa
Department of Process and Life Science Engineering, Faculty of Engineering, LTH, Lund University. Box 124, SE-221 00 Lund, Sweden.
Centre for Analysis and Synthesis, Department of Chemistry, Faculty of Science, Lund University. Box 124, 221 00 Lund, Sweden.
Food Chem X. 2025 Feb 21;26:102294. doi: 10.1016/j.fochx.2025.102294. eCollection 2025 Feb.
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 strains (3, 5, 9, and 10) to impact microbial composition and modulate polyphenol and saponin levels in a quinoa-based beverage. The results identified strains 3, 9, and 10 as effective in inhibiting ( = 0.001), and increasing concentrations of glycosylated flavonoids, 3-phenyllactic acid, and saponins. However, 10 demonstrated a decrease in saponin levels, whereas 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.
植物性替代品被认为在微生物学上是安全的；然而，最近的研究引发了对其卫生质量的担忧。此外，发酵产品中微生物安全性与多酚含量之间的关系仍未得到探索。本研究评估了四种本土菌株（3、5、9和10）对藜麦基饮料中微生物组成的影响以及对多酚和皂苷水平的调节作用。结果确定菌株3、9和10在抑制（P = 0.001）以及增加糖基化黄酮类化合物、3-苯乳酸和皂苷浓度方面有效。然而，菌株10显示皂苷水平降低，而菌株5增加了苷元的丰度，突出了菌株特异性差异。值得注意的是，主成分分析显示接种样品与对照之间差异较小，表明本地微生物群对发酵有潜在贡献。本研究增进了对植物性发酵饮料中发酵剂培养物、本地微生物群和生物活性化合物之间相互作用的理解。
