Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition
(2020) In Plant Foods for Human Nutrition 75(2). p.236-242- 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 B12 content of the cauliflower-white bean mixture was measured, and compared against that of an unfermented control. The riboflavin and folate content of the... (More)
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 B12 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 μg/100 g fresh weight, and folate increased by 32–60%, to 58.8 ± 2.0 μg/100 g fresh weight. For one bacterial strain, L. plantarum 299, a significant 66% increase in vitamin B12 was observed, although the final amount (0.048 ± 0.013 μg/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.
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- author
- Thompson, H. O. ; Önning, G. LU ; Holmgren, K. ; Strandler, H. S. and Hultberg, M.
- organization
- publishing date
- 2020-06
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- B-vitamins, Brassica oleracea, Lactic acid bacteria, Nutritional quality, Phaseolus vulgaris
- in
- Plant Foods for Human Nutrition
- volume
- 75
- issue
- 2
- pages
- 7 pages
- publisher
- Springer
- external identifiers
-
- pmid:32144644
- scopus:85080933249
- ISSN
- 0921-9668
- DOI
- 10.1007/s11130-020-00806-2
- language
- English
- LU publication?
- yes
- id
- a2431441-14f2-4422-a6ac-38cba4aecf6a
- date added to LUP
- 2020-03-24 14:40:54
- date last changed
- 2024-09-04 18:54:08
@article{a2431441-14f2-4422-a6ac-38cba4aecf6a, abstract = {{<p>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<sub>12</sub> 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 μg/100 g fresh weight, and folate increased by 32–60%, to 58.8 ± 2.0 μg/100 g fresh weight. For one bacterial strain, L. plantarum 299, a significant 66% increase in vitamin B<sub>12</sub> was observed, although the final amount (0.048 ± 0.013 μg/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.</p>}}, author = {{Thompson, H. O. and Önning, G. and Holmgren, K. and Strandler, H. S. and Hultberg, M.}}, issn = {{0921-9668}}, keywords = {{B-vitamins; Brassica oleracea; Lactic acid bacteria; Nutritional quality; Phaseolus vulgaris}}, language = {{eng}}, number = {{2}}, pages = {{236--242}}, publisher = {{Springer}}, series = {{Plant Foods for Human Nutrition}}, title = {{Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B<sub>12</sub>, and Amino Acid Composition}}, url = {{http://dx.doi.org/10.1007/s11130-020-00806-2}}, doi = {{10.1007/s11130-020-00806-2}}, volume = {{75}}, year = {{2020}}, }