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What Beneficial Microorganisms are involved in Green Moong Sprouting?


Let me explain the key aspects of beneficial microorganisms in green moong sprouting:

1. Bacterial Benefits:

- Lactobacillus species:

  * Improve protein digestibility

  * Produce beneficial compounds

  * Lower pH to prevent pathogen growth

- Bacillus species:

  * Produce essential enzymes

  * Break down complex nutrients

  * Enhance mineral availability

2. Fungal Contributions:

- Aspergillus species:

  * Increase vitamin content

  * Produce beneficial enzymes

  * Improve nutrient absorption

- Rhizopus species:

  * Enhance protein quality

  * Reduce anti-nutritional factors

  * Improve overall digestibility

3. Yeast Benefits:

- Saccharomyces species:

  * Enhance B vitamin content

  * Improve flavor profile

  * Aid in fermentation

- Other beneficial yeasts:

  * Contribute to aroma development

  * Support nutrient transformation

4. Sprouting Process Effects:

- Increases enzyme activity

- Reduces phytic acid content

- Improves protein quality

- Enhances vitamin content

- Increases antioxidant levels

5. Environmental Factors Affecting Microbial Growth:

- Temperature: Optimal 20-30°C

- Humidity: 85-95%

- pH: Slightly acidic

- Light exposure

- Air circulation

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