Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour

Abstract Background Plant-based milk alternatives are more popular than ever, and chickpea-based milks are among the most commercially relevant products. Unfortunately, limited nutritional value because of low levels of the essential amino acid l-lysine, low digestibility and unpleasant taste are ch...

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Bibliographic Details
Main Authors: Muzi Tangyu, Michel Fritz, Rosa Aragao-Börner, Lijuan Ye, Biljana Bogicevic, Christoph J. Bolten, Christoph Wittmann
Format: Article
Language:English
Published: BMC 2021-05-01
Series:Microbial Cell Factories
Subjects:
l-lysine
Lactic acid bacteria
Lacticaseibacillus paracasei
Bacillus amyloliquefaciens
13C isotope study
Chickpea
Online Access:https://doi.org/10.1186/s12934-021-01595-2

Internet

https://doi.org/10.1186/s12934-021-01595-2

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