Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative

Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative

IntroductionAnalysis of the composition of yogurt alternatives (YAs) during fermentation provides critical information for evaluating its quality and nutritional attributes.MethodWe investigated the effects of homotypic (HO) and heterotypic (HE) lactic acid bacteria on the nutritional and mineral bi...

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Bibliographic Details
Main Authors: Jing Gan, Xiao Kong, Kuaitian Wang, Yuhang Chen, Mengdi Du, Bo Xu, Jingru Xu, Zhenhua Wang, Yongqiang Cheng, Tianying Yu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-06-01
Series:Frontiers in Nutrition
Subjects:
mineral
speciation analysis
absorptivity
zebrafish model
fermentation
yogurt alternative
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1198456/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1198456/full

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