Riboflavin Production in Lactococcus lactis : Potential for In Situ Production of Vitamin-Enriched Foods
Author:
Affiliation:
1. Department of Microbiology
2. Alimentary Pharmabiotic Centre, Biosciences Institute, National University of Ireland Cork, Cork, Ireland
3. Wageningen Centre for Food Sciences, Wageningen, The Netherlands
Abstract
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://journals.asm.org/doi/pdf/10.1128/AEM.70.10.5769-5777.2004
Reference48 articles.
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3. Bacher, A., S. Eberhardt, M. Fischer, K. Kis, and G. Richter. 2000. Biosynthesis of vitamin B2 (riboflavin). Annu. Rev. Nutr.20:153-167.
4. Bacher A. S. Eberhardt and G. Richter. 1996. Biosynthesis of riboflavin p. 657-664. In F. C. Neidhardt R. Curtiss III J. L. Ingraham E. C. C. Lin K. B. Low B. Magasanik W. S. Reznikoff M. Riley M. Schaechter and H. E. Umbarger (ed.) Escherichia coli and Salmonella : cellular and molecular biology 2nd ed. ASM Press Washington D.C.
5. Bandrin, S. V., P. M. Rabinovich, and A. I. Stepanov. 1983. Three linkage groups of the genes of riboflavin biosynthesis in Escherichia coli. Genetika19:1419-1425. (In Russian.)
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