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Croatian journal of food science and technology, Vol. 5 No. 2, 2013.

Pregledni rad

Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera - A promising approach

Ami Patel ; Mansinhbhai Institute of Dairy and Food Technology - MIDFT, Dudhsagar Dairy campus, Mehsana, Gujarat state, India
Nihir Shah ; Mansinhbhai Institute of Dairy and Food Technology - MIDFT, Dudhsagar Dairy campus, Mehsana, Gujarat state, India
J. B. Prajapati ; Dairy Microbiology Department, Sheth Mansukhlal Chhaganlal (SMC) College of Dairy Science, Anand Agricultural University, Anand, Gujarat state, India

Puni tekst: engleski, pdf (162 KB) str. 85-91 preuzimanja: 6.610* citiraj
APA 6th Edition
Patel, A., Shah, N. i Prajapati, J.B. (2013). Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera - A promising approach. Croatian journal of food science and technology, 5 (2), 85-91. Preuzeto s https://hrcak.srce.hr/113693
MLA 8th Edition
Patel, Ami, et al. "Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera - A promising approach." Croatian journal of food science and technology, vol. 5, br. 2, 2013, str. 85-91. https://hrcak.srce.hr/113693. Citirano 23.02.2019.
Chicago 17th Edition
Patel, Ami, Nihir Shah i J. B. Prajapati. "Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera - A promising approach." Croatian journal of food science and technology 5, br. 2 (2013): 85-91. https://hrcak.srce.hr/113693
Harvard
Patel, A., Shah, N., i Prajapati, J.B. (2013). 'Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera - A promising approach', Croatian journal of food science and technology, 5(2), str. 85-91. Preuzeto s: https://hrcak.srce.hr/113693 (Datum pristupa: 23.02.2019.)
Vancouver
Patel A, Shah N, Prajapati JB. Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera - A promising approach. Croatian journal of food science and technology [Internet]. 2013 [pristupljeno 23.02.2019.];5(2):85-91. Dostupno na: https://hrcak.srce.hr/113693
IEEE
A. Patel, N. Shah i J.B. Prajapati, "Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera - A promising approach", Croatian journal of food science and technology, vol.5, br. 2, str. 85-91, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/113693. [Citirano: 23.02.2019.]

Sažetak
Lactic acid bacteria (LAB) are widely employed in food fermentation processes for the biosynthesis of certain important products or metabolites. Fermented food provides plenty of vital nutrients and bioactive components that affect a number of functions of human body in a positive way. Fermented milks can be made more functional by incorporating probiotic strains and furthermore, if they are capable of synthesizing essential biomolecules such as vitamins, enzymes, exopolysaccharides, bacteriocins or bioactive peptides serve into the functional and technological properties of the products. Current paper reviews recent advances associated with biosynthesis of vitamins and enzymes by virtue of LAB and related genera. The outcomes of several studies indicate promising applications at commercial level; however adequate selection of strain is vital to increase the concentration and bioavailability of such biomolecules in fermented foods.

Ključne riječi
probiotic; folic acid; riboflavin; menaquinone; beta-galactosidase

Hrčak ID: 113693

URI
https://hrcak.srce.hr/113693

Posjeta: 7.344 *