Thompson, Helen O. and Önning, G. and Holmgren, K. and Strandler, H. S. and Hultberg, Malin
(2020).
Fermentation of Cauliflower and White Beans with Lactobacillus plantarum - Impact on Levels of Riboflavin, Folate, Vitamin B-12, and Amino Acid Composition.
Plant Foods for Human Nutrition. 75
, 236-242
[Research article]
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Abstract
As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented using different strains of Lactobacillus plantarum. In all treatments containing cauliflower, the pH was reduced to <4 after 18 h, while treatments containing only white beans had an average pH of 4.8 after 18 h. Following fermentation, the riboflavin, folate, and vitamin B-12 content of the cauliflower-white bean mixture was measured, and compared against that of an unfermented control. The riboflavin and folate content of the mixture increased significantly after fermentation. Relative to control samples, riboflavin increased by 76-113%, to 91.6 +/- 0.6 mu g/100 g fresh weight, and folate increased by 32-60%, to 58.8 +/- 2.0 mu g/100 g fresh weight. For one bacterial strain, L. plantarum 299, a significant 66% increase in vitamin B-12 was observed, although the final amount (0.048 +/- 0.013 mu g/100 g fresh weight) was only a small fraction of recommended daily intake. Measurements of amino acid composition in the mixture revealed small increases in alanine, glycine, histidine, isoleucine, leucine, and valine in the fermented sample compared to the unfermented control.
Authors/Creators: | Thompson, Helen O. and Önning, G. and Holmgren, K. and Strandler, H. S. and Hultberg, Malin | ||||||
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Title: | Fermentation of Cauliflower and White Beans with Lactobacillus plantarum - Impact on Levels of Riboflavin, Folate, Vitamin B-12, and Amino Acid Composition | ||||||
Series Name/Journal: | Plant Foods for Human Nutrition | ||||||
Year of publishing : | 2020 | ||||||
Volume: | 75 | ||||||
Page range: | 236-242 | ||||||
Number of Pages: | 7 | ||||||
Publisher: | Springer Nature | ||||||
Associated Programs and Other Stakeholders: | Z - SLU - Library > Odla mera | ||||||
ISSN: | 0921-9668 | ||||||
Language: | English | ||||||
Publication Type: | Research article | ||||||
Article category: | Scientific peer reviewed | ||||||
Version: | Published version | ||||||
Copyright: | Creative Commons: Attribution 4.0 | ||||||
Full Text Status: | Public | ||||||
Subjects: | (A) Swedish standard research categories 2011 > 1 Natural sciences > 106 Biological Sciences (Medical to be 3 and Agricultural to be 4) > Microbiology (Microbiology in the medical area to be 30109) | ||||||
Keywords: | B-vitamins, Brassica oleracea, Lactic acid bacteria, Nutritional quality, Phaseolus vulgaris | ||||||
URN:NBN: | urn:nbn:se:slu:epsilon-p-104765 | ||||||
Permanent URL: | http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-104765 | ||||||
Additional ID: |
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ID Code: | 17363 | ||||||
Faculty: | LTV - Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap | ||||||
Department: | (LTJ, LTV) > Department of Biosystems and Technology (from 130101) | ||||||
Deposited By: | SLUpub Connector | ||||||
Deposited On: | 01 Sep 2020 12:32 | ||||||
Metadata Last Modified: | 15 Jan 2021 19:46 |
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