The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics

The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics

To diversify fermented plant-based products, vegetables can be fermented with fruits. This study aimed to evaluate the effect of spontaneous fermentation on the amino acid nutritional profile of sliced carrot (<i>Daucus carota</i>) and celeriac (<i>Apium graveolens</i>), with...

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Bibliographic Details
Main Authors: Iwona Gientka, Alicja Synowiec, Katarzyna Pobiega, Patrycja Staniszewska, Joanna Perkowska, Marcelina Procyk, Bartosz Igor Pokrywczyński, Monika Janowicz
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Fermentation
Subjects:
root vegetables
apple
celeriac
carrot
amino acids
EAAI
Online Access:https://www.mdpi.com/2311-5637/11/3/110
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https://www.mdpi.com/2311-5637/11/3/110

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