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In vitro digestibility of bacillus fermented soya bean

J L Kiers1, A E Van Laeken, F M Rombouts

  • 1Wageningen University, Agrotechnology and Food Sciences, Laboratory of Food Microbiology, The Netherlands. jeroen.kiers@micro.fdsci.wag-ur.nl

International Journal of Food Microbiology
|October 4, 2000
PubMed
Summary

Bacillus fermentation significantly enhances the nutritional value of soybeans by increasing soluble matter and improving in vitro digestibility. This process breaks down complex molecules, making nutrients more available for absorption.

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