Fermentation of plant-based milks using lactic acid bacteria derived from plant sources can potentially be used to improve the taste and reduce the amount of antinutrients (e.g., phytates).
Summary: https://www.eurekalert.org/news-releases/1079633
Original paper: https://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.70134