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Fermentation of Cauliflower and White Beans with Lactobacillus plantarum - Impact on Levels of Riboflavin, Folate, Vitamin B-12, and Amino Acid Composition

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
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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
Title:Fermentation of Cauliflower and White Beans with Lactobacillus plantarum - Impact on Levels of Riboflavin, Folate, Vitamin B-12, and Amino Acid Composition
Year of publishing :2020
Volume:75
Page range:236-242
Number of Pages:7
Publisher:Springer Nature
Associated Programs and Other Stakeholders:Z - SLU - Libray > Odla mera
ISSN:0921-9668
Language:English
Publication Type:Journal 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:
Type of IDID
DOI10.1007/s11130-020-00806-2
Web of Science (WoS)000537454300014
ID Code:17363
Faculty:LTV - Fakulteten för landskapsarkitektur, trädgårds- och växtproduktionsvetenskap
Department:(LTJ, LTV) > Department of Biosystems and Technology (from 130101)
(VH) > Department of Biosystems and Technology (from 130101)
Deposited By: SLUpub Connector
Deposited On:01 Sep 2020 12:32
Metadata Last Modified:02 Sep 2020 04:01

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