Application of Lactobacillus plantarum in Functional Products Based on Fermented Buckwheat.

In this work, 12 plant-based potential probiotic mashes were produced by fermenting buckwheat with lactic acid cocci of the Fresco DVS 1010 culture and the human-derived isolate Lactobacillus plantarum HM1. The effect of single and coculture fermentation was studied at 30 and 37 ± 0.5 °C for 8 hr (5% CO ), followed by a storage period of 21 days (6 ± 0.