Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria-Reference-Cited by-同舟云学术

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Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria

Published:2024-02 Issue: Volume:411 Page:110547
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Langa Susana,Peirotén Ángela,Rodríguez Susana,Calzada Javier,Prieto-Paredes Rubén,Curiel José Antonio,Landete José María

Funder

Government of Spain Ministry of Science and Innovation

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference35 articles.

1. Genetic control of biosynthesis and transport of riboflavin and flavin nucleotides and construction of robust biotechnological producers;Abbas;Microbiol. Mol. Biol. Rev.,2011

2. Riboflavin (vitamin B2) and oxidative stress: a review;Ashoori;Br. J. Nutr.,2014

3. Plant-based milk substitutes: bioactive compounds, conventional and novel processes, bioavailability studies, and health effects;Aydar;J. Funct. Foods,2020

4. Biosynthesis of vitamin B2 (riboflavin);Bacher;Annu. Rev. Nutr.,2000

5. Riboflavin production in Lactococcus lactis: potential for in situ production of vitamin-enriched foods;Burgess;Appl. Environ. Microbiol.,2004

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