Resource type:
Blogs/news/opinion
Link:
This study isolates and characterizes lactic acid bacteria (LAB) from Swedish legumes, assessing their potential for developing fermented, non-dairy foods. The research identifies five strains with probiotic potential and the capability to ferment a bean-based beverage, improving its nutritional profile through co-fermentation with yeast. Findings suggest these LAB strains may enhance legume-based food products' health benefits and sustainability, promoting alternatives to dairy.