Biodiversity of lactic acid bacteria isolated from spontaneously fermented amaranth and quinoa sourdoughs

Abstract

Domesticated by pre-Hispanic cultures, quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) crops have been used for feeding of the Andean population since at least 3000 years. These ancestrally grown grains have recently attracted consumer's attention due to their high protein content, nutritional value and gluten-free characteristics. This is the first study to report the isolation and characterization of LAB species from spontaneously fermented Andean amaranth and quinoa