Alice Moroni,Edwin Ananta,Carl Erik Hansen,Jean-Yves Chuat
申请号：
US14414767
公开号：
US20150164113A1
申请日:
2013.07.26
申请国别(地区):
US
年份:
2015
代理人:
摘要：
The present invention relates to a method for improving the nutritional value of a food grain. In particular, the invention relates to a novel method for reducing the antinutritional factors in a food grain. One aspect of the invention involves preparing a bacterial preparation containing viable lactic acid bacteria and soaking the food grain in the bacterial preparation wherein the lactic acid bacteria have been at least partially removed from the bacterial preparation before soaking. Further aspects of the invention are the bacterial strains Lactobacillus plantarum CNCM I-4635 (NCC 385)and Lactobacillus plantarum CNCM I-4636 (NCC 1582).
