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What is Solid-State Fermentation of Plant Proteins about?

This review examines the impact of solid-state fermentation (SSF) on plant-sourced proteins, highlighting its potential to enhance protein content, digestibility, and nutritional quality. SSF utilizes microbial hydrolysis to improve amino acid profiles and reduce anti-nutritional factors, making plant proteins more viable alternatives to animal proteins. The findings suggest that further research is necessary to optimize protein isolates and their behavior during digestion, promoting the practical applicati

Author

renatavoitena

Language

EN