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Author

Elena Sánchez-Zapata

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Review Sep 2026

Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins

By integrating various fermentation types and microbial strategies, the food industry can transform underutilized legumes into nutrient-dense, functional ingredients, which facilitates the creation of sensorially appealing, health-promoting plant-based foods that outperform their raw counterparts.

Elena Sánchez-Zapata, Noemí Echegaray, Mónica Graciela Parisi et al. · 0 citations

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