Zhao Li, Liao Juan, Wang Tingyu, Zhao Haijiao
College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China.
Foods. 2025 Apr 18;14(8):1406. doi: 10.3390/foods14081406.
Quinoa has garnered significant attention for its richness in a variety of nutritional and functional components. Herein, quinoa was fermented with individual or a combination of various lactic acid bacteria (LAB) strains to assess the impact of fermentation on nutrients, functional components, and digestibility. The results indicate that specific LAB fermentation significantly decreased the starch and dietary fiber content while markedly increasing the content and antioxidant capacity of free phenolics. The highest content of free phenolics in fermented quinoa reached 5.64 mg GAE/g, with a 2.01-fold increase in bioavailability. A comprehensive PCA evaluation identified the mixed strain (a 1:1:1 mixture of , , and ) as a superior quinoa fermentation agent. Quinoa fermented milk prepared with exhibited favorable taste and aroma properties. After 21 days of storage, the viable bacteria count remained above 10 log CFU/mL, and both the water-holding capacity and suspension stability were still strong. This study provides practical evidence for developing quinoa into a functional food.
藜麦因其富含多种营养和功能成分而备受关注。在此，用单一或多种乳酸菌（LAB）菌株组合对藜麦进行发酵，以评估发酵对营养成分、功能成分和消化率的影响。结果表明，特定的LAB发酵显著降低了淀粉和膳食纤维含量，同时显著提高了游离酚类物质的含量和抗氧化能力。发酵藜麦中游离酚类物质的最高含量达到5.64 mg GAE/g，生物利用度提高了2.01倍。全面的主成分分析（PCA）评估确定混合菌株（嗜酸乳杆菌、植物乳杆菌和干酪乳杆菌的1:1:1混合物）为优质的藜麦发酵剂。用该混合菌株制备的藜麦发酵乳具有良好的口感和香气特性。储存21天后，活菌数仍保持在10 log CFU/mL以上，持水能力和悬浮稳定性依然很强。本研究为将藜麦开发成功能性食品提供了实际依据。
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