Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains

•Pathogenic bacteria were present before and during fermentation of quinoa grains.•Fermentation of quinoa grains is linked to a hygiene risk due to the native microbiota composition.•Novel L. plantarum strains possessing xylose degradation enzymes were isolated.•Isolated L. plantarum strains were capable of metabolizing phenolic compounds.