Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

摘要

BACKGROUNDThe ability of bacteriocin-like inhibitory substance (BLIS)-producing lactic acid bacteria (LAB) to degrade biogenic amines as well as to produce l(+) and d(-)-lactic acid during solid state fermentation (SSF) of lupin and soya bean was investigated. In addition, the protein digestibility and formation of organic acids during SSF of legume were investigated.