Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

BACKGROUND: Plant-based milk alternatives are more popular than ever, and chickpea-based milks are among the most commercially relevant products. Unfortunately, limited nutritional value because of low levels of the essential amino acid l-lysine, low digestibility and unpleasant taste are challenges...

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Detalles Bibliográficos
Autores principales: Tangyu, Muzi, Fritz, Michel, Aragao-Börner, Rosa, Ye, Lijuan, Bogicevic, Biljana, Bolten, Christoph J., Wittmann, Christoph
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161961/
https://www.ncbi.nlm.nih.gov/pubmed/34049541
http://dx.doi.org/10.1186/s12934-021-01595-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8161961/
https://www.ncbi.nlm.nih.gov/pubmed/34049541
http://dx.doi.org/10.1186/s12934-021-01595-2

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