Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats

Journal of Dairy Science

Volumn 88, Issue 10, 2005, Pages 3435-3442

  LeBlanc, J G ^a   Burgess, C ^b   Sesma, F ^a   Savoy De Giori, G ^a,c   Van Sinderen, D ^b,d  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Fermented milk; Genetically modified microorganism; Lactic acid bacteria; Riboflavin

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS; RODENTIA;

EID: 25444436666     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)73027-7     Document Type: Article

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