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.

中文翻译：

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用植物乳杆菌发酵花椰菜和白豆 – 对核黄素、叶酸、维生素 B12 和氨基酸成分水平的影响


随着饮食结构因肉类消费的道德、环境和健康问题而发生变化，发酵有可能改善植物性食品的口味和营养品质。在这项研究中，使用不同的植物乳杆菌菌株发酵花椰菜、白豆和 50:50 的花椰菜-白豆混合物。在所有含有花椰菜的处理中，18小时后pH值降至<4，而仅含有白豆的处理18小时后平均pH值为4.8。发酵后，测量了花椰菜-白豆混合物的核黄素、叶酸和维生素 B12 含量，并与未发酵的对照进行比较。发酵后混合物的核黄素和叶酸含量显着增加。与对照样品相比，核黄素增加了 76–113%，达到 91.6 ± 0.6 μg/100 g 鲜重，叶酸增加了 32–60%，达到 58.8 ± 2.0 μg/100 g 鲜重。对于一种细菌菌株，植物乳杆菌 299，观察到维生素 B12 显着增加了 66%，尽管最终含量（0.048 ± 0.013 μg/100 g 鲜重）仅占推荐每日摄入量的一小部分。对混合物中氨基酸组成的测量表明，与未发酵的对照相比，发酵样品中的丙氨酸、甘氨酸、组氨酸、异亮氨酸、亮氨酸和缬氨酸略有增加。