Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

The present study investigated the effect of co-fermentation on vitamin B12 content and microbiological composition of wheat bran. Propionibacterium freudenreichii DSM 20271 was used as the producer of vitamin while Lactobacillus brevis ATCC 14869 was selected to ensure the microbial safety of the b...

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Detalles Bibliográficos
Autores principales: Xie, Chong, Coda, Rossana, Chamlagain, Bhawani, Varmanen, Pekka, Piironen, Vieno, Katina, Kati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6624789/
https://www.ncbi.nlm.nih.gov/pubmed/31333632
http://dx.doi.org/10.3389/fmicb.2019.01541

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6624789/
https://www.ncbi.nlm.nih.gov/pubmed/31333632
http://dx.doi.org/10.3389/fmicb.2019.01541

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