Urging bioactive peptide exploration in African fermented legumes: insights from microbial proteolysis to gastrointestinal stability

Abstract Microorganisms such as Bacillus spp., Propionibacterium spp., Lactobacillus spp., Citrobacter spp., Enterobacter spp., Klebsiella spp, and Aspergillus spp. play vital roles in fermenting macromolecules present in African legumes, resulting in beneficial derivatives with diverse bioactivitie...

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Egile Nagusiak:	Siphosanele M. Moyo, Oluyimika Y. Famuyide, Eugénie Kayitesi
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	BMC 2024-12-01
Saila:	Food Production, Processing and Nutrition
Gaiak:	African fermented legumes Bioactive peptides Fermentation Proteolytic activity Bioactivity Gastrointestinal tract stability
Sarrera elektronikoa:	https://doi.org/10.1186/s43014-024-00265-1
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