Evaluation of vitamin B9 and B12 production, and physicochemical and organoleptical properties in synbiotic cheese

Author:

Arasteh Homeira Rahbar,Ataee Maryam,Sharifan Anousheh

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment

Reference35 articles.

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2. Shah N, Patel A (2014) Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria. Int J Food Ferment Technol 4:79–85

3. Modzelewska-Kapitula M, Klebukowska L, Kornacki K (2007) Influence of inulin and potentially probiotic Lactobacillus plantarum strain on microbiological quality and sensory properties of soft cheese. Polish J food Nutr Sci 57:143–146

4. Gu Q, Li P (2016) Biosynthesis of vitamins by probiotic bacteria. In: Probiotics and prebiotics in human nutrition health, Edited by: Venketeshwer Rao In Tech 135–146

5. Azizkhani M, Parsaeimehr M (2018) Probiotics survival, antioxidant activity and sensory properties of yogurt flavored with herbal essential oils. Int Food Res J 25:921–927

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