{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:56:50Z","timestamp":1790567810248,"version":"4.1.0"},"reference-count":45,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,8,30]],"date-time":"2026-08-30T00:00:00Z","timestamp":1788048000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,30]],"date-time":"2026-08-30T00:00:00Z","timestamp":1788048000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Plant\u2010based fermented beverages are increasingly valued for their nutritional and potential health benefits. Co\u2010fermenting nutrient\u2010dense grains with medicinal herbs offers a promising strategy for novel functional drinks. This study investigated the mixed\u2010culture fermentation of germinated quinoa and wolfberry with composite lactic acid bacteria. The synergistic evolution of microbiota and metabolites was elucidated via 16S rRNA sequencing and untargeted metabolomics. Fermentation was carried out at 31\u00b0C for 48\u00a0h with a wolfberry\u2010to\u2010quinoa ratio of 1:3 (m\/m) and 0.05% inoculum. Fermentation drastically restructured the microbial community, where\n                      <jats:italic>Firmicutes<\/jats:italic>\n                      became dominant, and the relative abundance of\n                      <jats:italic>Lactiplantibacillus<\/jats:italic>\n                      reached 82.99%, effectively suppressing potential spoilage organisms. Metabolomic analysis revealed the directional enrichment of functional metabolites, including indole\u20103\u2010lactic acid, dihydroferulic acid, and acetic acid. Correlation analysis verified that the proliferation of\n                      <jats:italic>Lactiplantibacillus<\/jats:italic>\n                      promoted the accumulation of these beneficial metabolites. Overall, selective proliferation of\n                      <jats:italic>Lactiplantibacillus<\/jats:italic>\n                      concurrently improved microbial safety and functional attributes by orchestrating a synergistic microbiota\u2010metabolism conversion.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71399","type":"journal-article","created":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T04:23:31Z","timestamp":1788150211000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Study on the Mixed Fermentation Process of Germinated Quinoa and\n                    <i>Lycium barbarum<\/i>\n                    , and Changes in Metabolites and Microbial Community Before and After Fermentation"],"prefix":"10.1111","volume":"91","author":[{"given":"Hong","family":"Wang","sequence":"first","affiliation":[{"name":"Academy of Agriculture and Forestry Sciences, Qinghai University  Xining China"},{"name":"College of Agriculture and Animal Husbandry Qinghai University  Xining Qinghai China"},{"name":"Qinghai Provincial Key Laboratory of Agricultural Product Processing on the Qinghai\u2010Tibet Plateau  Xining Qinghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Li","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry Qinghai University  Xining Qinghai China"},{"name":"Qinghai Provincial Key Laboratory of Agricultural Product Processing on the Qinghai\u2010Tibet Plateau  Xining Qinghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Wei","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry Qinghai University  Xining Qinghai China"},{"name":"Qinghai Provincial Key Laboratory of Agricultural Product Processing on the Qinghai\u2010Tibet Plateau  Xining Qinghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9674-858X","authenticated-orcid":false,"given":"Ying","family":"Ye","sequence":"additional","affiliation":[{"name":"College of Agriculture and Animal Husbandry Qinghai University  Xining Qinghai China"},{"name":"Qinghai Provincial Key Laboratory of Agricultural Product Processing on the Qinghai\u2010Tibet Plateau  Xining Qinghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,30]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12152850"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.12418"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9080999"},{"key":"e_1_2_7_5_1","volume-title":"State of the Art Report on Quinoa Around the World in 2013","author":"Bazile D.","year":"2015"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.indcrop.2019.05.076"},{"issue":"10","key":"e_1_2_7_7_1","first-page":"423","article-title":"Effect of Germination on Nutrient Composition of Gluten Free Quinoa (Chenopodium\u2010quinoa)","volume":"4","author":"Bhathal S.","year":"2015","journal-title":"International Journal of Scientific Research"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2021.103790"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.13982\/j.mfst.1673\u20109078.2026.4.0455"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.11.013"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2022.100981"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12866\u2010020\u201002023\u2010y"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2014.930018"},{"key":"e_1_2_7_14_1","volume-title":"Physicochemical Properties of Selenium\u2010Enriched Brown Rice Protein and the Antioxidant and Anti\u2010Inflammatory Activities of Its Enzymatic Hydrolysates","author":"Feng M. 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