Systematic Review of Quinoa Fermentation: Product Diversity, Process Optimization, and Nutritional Enhancement

Chen Li¹Tong Liu²Xiaohong Li¹Wenli Gao³Jiayin Lv²Gaojian Hu²Chunjiang Li⁴Fangfang Liu⁵Xianjun Liu⁶Xianglong Meng^2*

• ¹Jilin Engineering Normal University, changchun, China
• ²the China-Japan Union Hospital of Jilin University, changchun, China
• ³Hunan Agricultural University, changsha, China
• ⁴Jilin Province Hua En Biotechnology Co.Ltd, changchun, China
• ⁵Jilin City Central Hospital, jilin, China
• ⁶Jilin Engineering Normal University, Changchun, China

Fermented quinoa has emerged as a promising functional food owing to its enhanced nutritional profile, improved bioactive compound bioavailability, and favorable sensory attributes. This comprehensive review synthesizes current advances in the global development of fermented quinoa products, categorizing them into four primary types: fermented beverages, staple foods, condiments, and derivatives.Key fermentation parameters-microbial selection, process conditions, and substrate pretreatment-that govern the quality and functionality of fermented quinoa products. It highlights microbial-driven biotransformation of polyphenols and flavonoids, which enhances antioxidant activity and bioavailability. Fermentation also modulates sensory profiles and promotes gut health through enrichment of beneficial genera. These data provide a foundational framework for process standardization, scale-up, and industrial adaptation, particularly highlighting the versatility of lactic acid bacteria and the need for mechanized fermentation technologies to enhance commercial viability. Future research should focus on multi-omics approaches to decipher microbial consortia dynamics, in vivo validation of health benefits, development of clean-label formulations, and exploration of sustainable fermentation technologies. This review provides a scientific foundation for optimizing quinoa-based biotransformation processes and accelerating the development of next-generation fermented quinoa products with enhanced nutritional and health-promoting properties.