Fermentation of Cauliflower and White Beans with Lactobacillus plantarum - Impact on Levels of Riboflavin, Folate, Vitamin B-12, and Amino Acid Composition

Sammanfattning

As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented using different strains of Lactobacillus plantarum. In all treatments containing cauliflower, the pH was reduced to

Nyckelord

B-vitamins; Brassica oleracea; Lactic acid bacteria; Nutritional quality; Phaseolus vulgaris

Publicerad i

Plant Foods for Human Nutrition
2020, volym: 75, nummer: 2, sidor: 236-242

SLU författare

• Hultberg, Malin

  • Institutionen för biosystem och teknologi, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Mikrobiologi

Publikationens identifierare

• DOI: https://doi.org/10.1007/s11130-020-00806-2

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/104765