Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri.

@article{Gu2015EnhancingVB,
  title={Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri.},
  author={Qing Gu and Chen Zhang and Dafeng Song and Ping Li and Xuan Zhu},
  journal={International journal of food microbiology},
  year={2015},
  volume={206},
  pages={
          56-9
        }
}
More attention from the aged and vegetarians has been paid to soy-product due to its taste, easy digestibility, as well as the association with health. However, soy-product has a defect of low vitamin content, mainly the water-soluble vitamin B12. This study was to investigate co-fermentation of glycerol and fructose in soy-yogurt to enhance vitamin B12 production by Lactobacillus reuteri. After a serial combination experiments, the co-fermentation was confirmed to enhance the production of… CONTINUE READING
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