Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods

Synergistic fermentation of vitamin B2 (riboflavin) bio-enriched soy milk: optimization and techno-functional characterization of next generation functional vegan foods

Abstract Vitamin B2 (riboflavin) is essential for cellular growth, energy production, and redox potential. Certain lactic acid bacteria (LAB) can synthesize B2 in low levels in fermented products, however it is mostly retained inside the cell. This study aimed to develop B2-enriched soymilk by ferme...

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Bibliographic Details
Main Authors: Ananya Rana, Neetu Kumra Taneja, Anupama Singh, Tejpal Dhewa, Vikram Kumar, Ankur Kumar, Komal Chauhan, Vijay Juneja, Harinder Singh Oberoi
Format: Article
Language:English
Published: Springer 2025-01-01
Series:Discover Food
Subjects:
Riboflavin
Lactic-acid bacteria
Probiotics
Optimization
Response surface methodology
Online Access:https://doi.org/10.1007/s44187-025-00269-x
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https://doi.org/10.1007/s44187-025-00269-x

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