Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods
Author:
Funder
the Japan Society for the Promotion of Science KAKENHI
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12562-024-01787-w.pdf
Reference27 articles.
1. Bito T, Tanioka Y, Watanabe F (2018) Characterization of vitamin B12 compounds from marine foods. Fish Sci 84:747–755
2. Bito T, Bito M, Hirooka T, Okamoto N, Harada N, Yamaji R, Nakano Y, Inui H, Watanabe F (2020) Biological activity of pseudovitamin B12 on cobalamin-dependent methylmalonyl-CoA mutase and methionine synthase in mammalian cultured COS-7 cells. Molecules 25:3268
3. Fang H, Kang J, Zhang D (2017) Microbial production of vitamin B12: a review and future perspectives. Microb Cell Fact 16:15
4. Fujii T (1997) Fermented seafood products-shiokara, kusaya, funazushi, nukazuke. Kagaku Kogyo 48:124–130 (in Japanese)
5. Fujii T, Mitsukawa M (1979) Composition and microbial flora of “Kusaya” gravy of Hachijojima island. Nippon Suisan Gakkaishi 45:1033–1036 (in Japanese with English abstract)
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