Differences in folate production by bifidobacteria of different origins
Author:
Affiliation:
1. Food Science and Technology Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
Publisher
BMFH Press
Subject
Gastroenterology,Applied Microbiology and Biotechnology,Immunology,Microbiology,Food Science
Link
https://www.jstage.jst.go.jp/article/bmfh/34/4/34_2015-003/_pdf
Reference23 articles.
1. 1. Bottacini F, Ventura M, van Sinderen D, O’Connell Motherway M. 2014. Diversity, ecology and intestinal function of bifidobacteria. Microb Cell Fact 13 Suppl 1: S4.
2. 2. Leahy SC, Higgins DG, Fitzgerald GF, van Sinderen D. 2005. Getting better with bifidobacteria. J Appl Microbiol 98: 1303–1315.
3. 3. Iyer R, Tomar SK. 2009. Folate: a functional food constituent. J Food Sci 74: R114–R122.
4. 4. LeBlanc JG, Laiño JE, del Valle MJ, Vannini V, van Sinderen D, Taranto MP, de Valdez GF, de Giori GS, Sesma F. 2011. B-group vitamin production by lactic acid bacteria—current knowledge and potential applications. J Appl Microbiol 111: 1297–1309.
5. 5. LeBlanc JG, Milani C, de Giori GS, Sesma F, van Sinderen D, Ventura M. 2013. Bacteria as vitamin suppliers to their host: a gut microbiota perspective. Curr Opin Biotechnol 24: 160–168.
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