Characterization of the Microbiota of Quinoa and Amaranth Grains, and Production of Fermented Quinoa Milk
The development and consumption of functional food are increasing. To meet such an increasing demand, vegetable milk extracted from quinoa and fermented with lactic acid bacteria can offer an excellent alternative to fermented dairy milk which has a high nutritive value and is free from lactose, gluten and cholesterol. This research aims at: (a) isolating and identifying the autochthonous microbio