REDUCING THE ANTINUTRITIONAL FACTORS IN A FOOD GRAIN

摘要

The present invention relates to a method for improving the nutritional value of a food grain. In particular, the invention relates to a novel method for reducing the antinutritional factors in a food grain. One aspect of the invention involves preparing a bacterial preparation containing viable lactic acid bacteria; and soaking the food grain in the bacterial preparation; wherein the lactic acid bacteria have been at least partially removed from the bacterial preparation before soaking. Further aspects of the invention are the bacterial strains Lactobacillus plantarum CNCM I-4635 (NCC 385)and Lactobacillus plantarum CNCM I-4636 (NCC 1582).