AI Summary

Researchers at the DTU National Food Institute and Aarhus University have shown that certain microorganisms can be used to change the amino acid profile of plant‑based foods. By applying these microbes, the amino acid composition can be shifted to increase nutritional value. The technique allows the same quantity of plant material to yield more nutrients, potentially improving the health benefits of both human foods and animal feed.

AI summaries can be wrong sometimes—always verify important details using the source article.