Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains
Quinoa sourdough can safely be produced if the hygienic threshold of miss-fermentation during the start-up period is overcome. The aims of the present study are to map the microbiota of spontaneously formed quinoa sourdough without backslopping and select Lactiplantibacillus-strains. Viable count from grains and sourdough were performed and picked isolates were identified by gene sequencing. Lacti