Researchers use bacteria to improve plant protein nutrition
Scientists at the DTU National Food Institute and Aarhus University report that microorganisms can alter amino acids in plant-based foods to increase their nutritional value for humans and animals.
Microbial fermentation boosts nutrient levels
The study demonstrates that specific bacteria can change the amino acid makeup of plant biomass. This process allows researchers to extract greater nutritional value from the same amount of raw material. Humans require nine essential amino acids that their bodies cannot produce on their own.
Plant proteins lack sufficient nutrients
Many existing plant protein sources are low in one or more of these essential components. A complete protein contains all nine required amino acids in sufficient quantities for health. The new method enriches foods with these missing vitamins and amino acids.
Findings published in scientific journal
The research team published their results in the Journal of Agricultural and Food Chemistry. Associate professor Christian Solem explained that this solution addresses the limitations of current plant proteins. The approach offers a simple fermentation method to adjust composition effectively.
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