BIOSYNTHESIS OF VITAMINS BY LACTIC ACID BACTERIA IN FERMENTED FOOD PRODUCTS TO TACKLE FOOD INSECURITY: A SYSTEMATIC REVIEW

Pokharkar, O. V.; Okechukwu, Q. N.; Ivantsova, M. N.

Please use this identifier to cite or link to this item: http://elar.urfu.ru/handle/10995/107211

Title:	BIOSYNTHESIS OF VITAMINS BY LACTIC ACID BACTERIA IN FERMENTED FOOD PRODUCTS TO TACKLE FOOD INSECURITY: A SYSTEMATIC REVIEW
Authors:	Pokharkar, O. V. Okechukwu, Q. N. Ivantsova, M. N.
Issue Date:	2020
Publisher:	УрФУ
Citation:	Pokharkar O. V. BIOSYNTHESIS OF VITAMINS BY LACTIC ACID BACTERIA IN FERMENTED FOOD PRODUCTS TO TACKLE FOOD INSECURITY: A SYSTEMATIC REVIEW / O. V. Pokharkar, Q. N. Okechukwu, M. N. Ivantsova // Физика. Технологии. Инновации : тезисы докладов VII Международной молодежной научной конференции, посвященной 100-летию Уральского федерального университета (Екатеринбург, 18–22 мая 2020 г.). — Екатеринбург : УрФУ, 2020. — C. 1101-1102.
Abstract:	Vitamins are important micronutrients required by the body in trace quantities. To solve this issue, use of Lactic acid bacteria to biosynthesize vitamins in ordinary food products may prove to be a viable option by fortification or enrichment process. This approach may tackle food insecurity issue.
URI:	http://elar.urfu.ru/handle/10995/107211
Conference name:	VII Международная молодежная научная конференция «Физика. Технологии. Инновации», посвященная 100-летию Уральского федерального университета
Conference date:	18.05.2020-22.05.2020
Origin:	Физика. Технологии. Инновации. Тезисы докладов (ФТИ-2020)
Appears in Collections:	Конференции, семинары

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