Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, byLactococcus lactisN8 andSaccharomyces boulardiiSAA655-Reference-Cited by-同舟云学术

Biofortification of riboflavin and folate in idli batter, based on fermented cereal and pulse, byLactococcus lactisN8 andSaccharomyces boulardiiSAA655

Published:2017-05-03 Issue:6 Volume:122 Page:1663-1671
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Chandrasekar Rajendran S.C.¹,Chamlagain B.¹^ORCID,Kariluoto S.¹,Piironen V.¹,Saris P.E.J.¹

Affiliation:

1. Department of Food and Environmental Sciences; University of Helsinki; Finland

Funder

Suomen Akatemia

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13453/fullpdf

Reference45 articles.

1. Flavour profile of idli batter prepared from defined microbial starter cultures;Agrawal;World J Microbiol Biotechnol,2000

2. Effect of fermentation on the nutritive value of idli;Ananthachar;J Sci Ind Res,1962

3. Probiotic abilities of riboflavin-overproducing Lactobacillus strains: a novel promising application of probiotics;Arena;Appl Microbiol Biotechnol,2014

4. Fermented soymilk with a monoculture of Lactococcus lactis;Beasley;Int J Food Microbiol,2003

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

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