Lactobacillus plantarum 299v and Improved Digestibility

• Nutritional quality of fresh and stored legumes sprouts - Effect of Lactobacillus plantarum 299v enrichment.

  • 2019-08
  • Food chemistry 288
  • • Michal Swieca
    • Urszula Gawlik-Dziki
    • Anna Jakubczyk
    • Justyna Bochnak
    • Małgorzata Sikora
    • Joanna Suliburska

  • PubMed: 30902300
  • DOI: 10.1016/j.foodchem.2019.02.135

  2 Insights on

  • Improved Digestibility

  • Low evidence

  The nutrient digestibility and contents were not strongly affected by the co-culture of the probiotic and sprouts. ... Most importantly, the control and probiotic-rich sprouts retained high quality after cold storage.

  Effect

  Beneficial

  Effect size

  Small