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Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12

The present study investigated the effect of co-fermentation on vitamin B12 content and microbiological composition of wheat bran. Propionibacterium freudenreichii DSM 20271 was used as the producer of vitamin while Lactobacillus brevis ATCC 14869 was selected to ensure the microbial safety of the b...

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Principais autores: Chong Xie, Rossana Coda, Bhawani Chamlagain, Pekka Varmanen, Vieno Piironen, Kati Katina
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2019-07-01
Serier:Frontiers in Microbiology
Fag:
Propionibacterium freudenreichii
Lactobacillus brevis
bioreactor
vitamin B12
wheat bran
co-fermentation
Online adgang:https://www.frontiersin.org/article/10.3389/fmicb.2019.01541/full
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