In situ fortification of vitamin B12 in wheat flour and wheat bran by fermentation with Propionibacterium freudenreichii-Reference-Cited by-同舟云学术

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In situ fortification of vitamin B12 in wheat flour and wheat bran by fermentation with Propionibacterium freudenreichii

Published:2018-05 Issue: Volume:81 Page:133-139
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Xie Chong,Coda Rossana,Chamlagain Bhawani,Edelmann Minnamari,Deptula Paulina,Varmanen Pekka,Piironen Vieno,Katina Kati

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference38 articles.

1. Use of cheese whey for vitamin b12 production .2. Cobalt precursor and aeration levels;Berry;Appl. Microbiol.,1966

2. Techno-functional differentiation of two vitamin B12 producing Lactobacillus plantarum strains: an elucidation for diverse future use;Bhushan;Appl. Microbiol. Biotechnol.,2017

3. Bacterial vitamin B2, B11 and B12 overproduction: an overview;Burgess;Int. J. Food Microbiol.,2009

4. Biotechnological production of vitamin B2-enriched bread and pasta;Capozzi;J. Agric. Food Chem.,2011

5. Effect of the lower ligand precursors on vitamin B12 production by food-grade Propionibacteria;Chamlagain;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2016

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