Hosahalli S. Ramaswamy

Improving FolateBioaccessibility and Modulating GutMicrobiota Profile with Folate-Enriched Purple Cabbage Juice by Optimized Lactiplantibacillus plantarum Fermentation

Abstract Folate biofortification of plant-based foods via lactic acid bacteria fermentation is a strategy to alleviate folate deficiency; however, the effects of fermentation on folate stability and bioaccessibility remain unclear. In this study, purple cabbage juice was fermente...