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Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage

The application of bacterial cultures in food fermentation is a novel strategy to increase the “natural” levels of bioactive compounds. The unique ability of lactic acid bacteria (LAB) to produce folate, B vitamins, and conjugated linolenic acid cis9trans11 C18:2 (CLA) during cold storage up to 21 d...

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Detalles Bibliográficos
Autores principales:	Czarnowska-Kujawska, Marta, Paszczyk, Beata
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8512886/ https://www.ncbi.nlm.nih.gov/pubmed/34641607 http://dx.doi.org/10.3390/molecules26196063

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