Kefir Culture and Improved Nutritional Quality

• 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 Nutritional Quality

  • Moderate evidence
  • Rigorous Journal

  Microbial fermentation... has a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients.

  Effect

  Beneficial

  Effect size

  Moderate

• Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation.

  • 2022-07-12
  • Review
  • Foods (Basel, Switzerland) 11(14)
  • • Mariagrazia Molfetta
    • Etiele G Morais
    • Luisa Barreira
    • Giovanni Luigi Bruno
    • Francesco Porcelli
    • Eric Dugat-Bony
    • Pascal Bonnarme
    • Fabio Minervini

  • PubMed: 35885308
  • DOI: 10.3390/foods11142065

  1 Insight on

  • Improved Nutritional Quality

  • Low evidence

  Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits.

  Effect

  Beneficial

  Effect size

  Moderate