Hultberg, Malin
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences
Abstract
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
Keywords
B-vitamins; Brassica oleracea; Lactic acid bacteria; Nutritional quality; Phaseolus vulgaris
Published in
Plant Foods for Human Nutrition
2020, volume: 75, number: 2, pages: 236-242
SLU Authors
UKÄ Subject classification
Microbiology
Publication identifier
- DOI: https://doi.org/10.1007/s11130-020-00806-2
Permanent link to this page (URI)
https://res.slu.se/id/publ/104765