P. Varmanen

Solid-state co-fermentation enables exceptionally high vitamin B12 enrichment but limited bioaccessibility in faba beans

Plant-based diets require sustainable strategies to ensure adequate vitamin B12 (B12) intake, as this micronutrient is naturally absent from plant foods. This study evaluated solid-state co-fermentation of faba beans with Propionibacterium freudenreichii and the filamentous fungi Rhizopus oligosporus or Aspergillus ory...