Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri

International Journal of Food Microbiology

Volumn 206, Issue , 2015, Pages 56-59

  Gu, Qing ^a   Zhang, Chen ^a   Song, Dafeng ^a   Li, Ping ^a   Zhu, Xuan ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

CobT; Fructose; Glycerol; Lactobacillus reuteri; Vitamin B12

Indexed keywords

CYANOCOBALAMIN; FRUCTOSE; GLYCEROL; YOGHURT;

ARTICLE; BIOMASS; BIOTECHNOLOGICAL PRODUCTION; CONTROLLED STUDY; FERMENTATION; LACTOBACILLUS REUTERI; NONHUMAN; OXIDATION REDUCTION REACTION; PH; PROTEIN EXPRESSION; SOYBEAN MILK; BIOSYNTHESIS; FOOD CONTROL; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; SOYBEAN; TASTE;

GLYCINE MAX; LACTOBACILLUS REUTERI;

FERMENTATION; FOOD MICROBIOLOGY; FRUCTOSE; GLYCEROL; LACTOBACILLUS; LACTOBACILLUS REUTERI; SOYBEANS; TASTE; VITAMIN B 12;

EID: 84928736764     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.033     Document Type: Article

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