Fermentation of cauliflower and white beans with Lactobacillus plantarum – impact on levels of riboflavin, folate, vitamin B12, and amino acid composition

Summary

This study investigated the effect of fermentation with Lactobacillus plantarum on the B-vitamin content and amino acid composition of cauliflower and white beans, two plant-based foods of relevance to vegetarian and vegan diets. The findings likely indicate that fermentation can influence the bioavailability or absolute levels of key micronutrients, particularly riboflavin and folate, though any de novo synthesis of vitamin B12 would be modest and strain-dependent. The paper contributes to the broader evidence base on fermentation as a strategy for improving the nutritional profile of plant-based foods.

UK applicability

The findings are broadly applicable to the UK context, where interest in plant-based diets is growing and there is policy and public health concern around adequate B-vitamin intake, particularly B12 and folate, among those reducing animal product consumption. Fermentation of locally available vegetables and legumes such as cauliflower and beans may offer a practical, low-technology approach to improving nutritional density.

Key measures

Riboflavin concentration (µg/100g); folate concentration (µg/100g); vitamin B12 concentration (µg/100g); amino acid profile (g/100g protein)

Outcomes reported

The study measured changes in riboflavin, folate, and vitamin B12 levels, and amino acid composition in cauliflower and white beans following fermentation with Lactobacillus plantarum. It assessed whether fermentation could enhance or preserve the nutritional quality of these plant-based foods.

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