Kefir Culture and Improved Micronutrient Status

• Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources.

  • 2020-04-08
  • Review
  • Nutrients 12(4)
  • • Anna Kårlund
    • Carlos Gómez-Gallego
    • Jenni Korhonen
    • Outi-Maaria Palo-Oja
    • Hani El-Nezami
    • Marjukka Kolehmainen

  • PubMed: 32276384
  • DOI: 10.3390/nu12041020

  6 Insights on

  • Improved Micronutrient Status

  • Moderate evidence
  • Rigorous Journal

  The effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed.

  Effect

  Beneficial

  Effect size

  Moderate