Fermentation of Peanut Slurry with Lactococcus lactis Species, Leuconostoc and Propionibacterium freudenreichii subsp. globosum Enhanced Protein Digestibility

Peanuts contain nutritionally relevant levels of protein, yet are poorly digestible. Fermentation is a promising technique to boost legume protein quality, but its effect on the protein quality of raw peanuts has not been investigated. This study aimed to assess the impact of fermentation on the in...

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Detalles Bibliográficos
Autores principales: Saizen, Ayana, Stipkovits, Letitia, Muto, Yukiyo, Serventi, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528453/
https://www.ncbi.nlm.nih.gov/pubmed/37761158
http://dx.doi.org/10.3390/foods12183447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528453/
https://www.ncbi.nlm.nih.gov/pubmed/37761158
http://dx.doi.org/10.3390/foods12183447

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