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Updated: Aug 14, 2026
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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
Amaranth Seeds as Lactic Acid Bacteria Fermentation Substrates: Prospects for Metabiotic Foods and Functional
Aida Mihaela Vasile1, Marina Pihurov Procop1,2, Mihaela Cotârleț1
1Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 111 Domnească Street, 800201 Galați, Romania.
Foods (Basel, Switzerland)
|August 13, 2026
Summary
Fermented amaranth seeds are a versatile platform for creating functional foods. Lactic acid fermentation enhances amaranth
Area of Science:
- Food Science and Technology
- Microbiology
- Nutritional Science
Background:
- Amaranth is a nutrient-dense pseudocereal with potential for functional food development.
- Lactic acid fermentation (LAF) offers a method to enhance amaranth's nutritional and bioactive properties.
Purpose of the Study:
- To comprehensively review amaranth seeds as a substrate for LAF.
- To explore bioconversion mechanisms, fermentation parameters, and processing methods.
- To assess applications in human and animal nutrition.
Main Methods:
- Review of scientific literature on amaranth fermentation.
- Analysis of nutritional profiles, bioactive compounds, and microbial interactions.
- Evaluation of fermentation parameters and post-fermentation processing.
Main Results:
- Both ungerminated and germinated amaranth seeds are suitable for LAF.
- LAF involves protein hydrolysis, polyphenol activation, antinutrient reduction, and metabolite biosynthesis.
- Optimized fermentation and processing enhance functional ingredient stability and yield.
Conclusions:
- Fermented amaranth is a promising ingredient for functional foods, beverages, and nutraceuticals.
- It offers benefits in animal nutrition, improving digestibility and gut health.
- Further research is needed to address challenges and knowledge gaps in fermented amaranth systems.
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