Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation

Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation

© 2017 Informa UK Limited, trading as Taylor & Francis Group Fermentation represents a valuable and cost-effective approach for food stabilisation and nutritional improvement. Tempeh is an example of soybean solid-state fermentation. In this work, we investigated the possibility of producing a...

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Bibliographic Details
Main Authors: Signorini, C., Carpen, A., Coletto, L., Borgonovo, G., Galanti, E., Capraro, J., Magni, C., Abate, A., Johnson, Stuart, Duranti, M., Scarafoni, A.
Format: Journal Article
Published: 2017
Online Access:http://hdl.handle.net/20.500.11937/57809

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