Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures

Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures

Fermented soy beverages, made with yogurt starter cultures and formulated with functional vaginal bacteria, namely Lactobacillus crispatus BC4 and Lactobacillus gasseri BC9, were characterized in terms of centesimal, fatty acids, mineral, vitamins and amino acids composition. The products were subje...

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Bibliographic Details
Main Authors: Margherita D'Alessandro, Davide Gottardi, Mattia Di Nunzio, Sara Margherita Borgonovi, Carola Parolin, Beatrice Vitali, Rosalba Lanciotti, Lorenzo Siroli, Francesca Patrignani
Format: Article
Language:English
Published: Elsevier 2023-08-01
Series:Journal of Functional Foods
Subjects:
Fermented soy beverage
Probiotics
Nutritional value
Protein bioaccessability
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464623003031

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http://www.sciencedirect.com/science/article/pii/S1756464623003031

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