Biotechnologiczne wykorzystanie bakterii kwasu mlekowego w fermentacji i poprawie jakości roślinnych zamienników białka

Key Points

• The aim is to evaluate how lactic acid bacteria can be used to improve the quality of plant-based protein substitutes.
• Evaluated the fermentation process using lactic acid bacteria.
• Analyzed the changes in quality of protein substitutes post-fermentation.
• Assessed technological advances in biotechnological applications.
• Lactic acid bacteria positively affected the quality of protein substitutes.
• Fermentation resulted in enhanced nutrient profiles and palatability.
• Improvements in technological processes were noted, indicating potential for broader applications.

Abstract