CellWell record HH-541002
Development of lotus seed-based vegan yogurt: fermentation optimization, quality evaluation and analysis of key bioactive alkaloids
Chi M; Wu W; Wu Y; Hu J; Zheng B; Zeng S; Lin S
Frontiers in nutrition ยท 2026
In plain language
Fermenting lotus seeds with three lactic acid bacteria strains produced a plant-based yogurt with lower fat and calories and higher fiber than dairy yogurt, while preserving neferine and nuciferine.
- Evidence
- Emerging
- Design
- Primary research (design unspecified)
Cite this record: https://thecellwell.org/studies/HH-541002
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