Isolation, identification, and selection of strains as candidate probiotics and starters for fermentation of Swedish legumes.

Conclusion: Strain isolation and characterization performed in this study aids in selecting starter cultures for legume fermentation. Nutritional properties can be improved by co-fermentation with yeast indicating that novel nutritious fermented non-dairy products could be developed. PMID: 33061883 [PubMed]
Source: Food and Nutrition Research - Category: Nutrition Authors: Tags: Food Nutr Res Source Type: research