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

Fermentation of Peanut Slurry with <i>Lactococcus lactis</i> Species, <i>Leuconostoc</i> and <i>Propionibacterium freudenreichii</i> subsp. <i>globosum</i> 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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Bibliographic Details
Main Authors: Ayana Saizen, Letitia Stipkovits, Yukiyo Muto, Luca Serventi
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
protein digestibility
peanuts
legumes
probiotics
fermented food
<i>Lactococcus</i>
Online Access:https://www.mdpi.com/2304-8158/12/18/3447

Internet

https://www.mdpi.com/2304-8158/12/18/3447

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