Natural fermentative non-alcoholic beverage enriched with vitamin B12 by fermentation
Implementing Organization
Project Overview
The project involves screening the Propionibacterium freudenreichii bacterium from milk and milk-based products, characterizing the organism, and using it to ferment fruit juices like cashew apple and pineapple, along with other bacteria like acetobacter. The result is a beverage containing 1.2 ug of vitamin B12 in one serving.
Acces sibility Controls