B-vitamin content of natural lactic acid fermented cornmeal

B-vitamin content of natural lactic acid fermented cornmeal

A study examined the effect various time durations of natural lactic acid fermentation of cornmeal on its content of 9 B-vitamins. The 9 vitamins observed were vitamin B12, riboflavin, folacin, pantothenic acid, pyridoxine, thiamin, choline, niacin, and biotin. All samples revealed significant incre...

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Veröffentlicht in:Journal of food science 1984-01, Vol.49 (2), p.373-375
Hauptverfasser: MURDOCK, F. A., FIELDS, M. L.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cereal and baking product industries
corn
fermentation
Food industries
Fundamental and applied biological sciences. Psychology
lactic acid bacteria
levels
meals
vitamins
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container_title Journal of food science
container_volume 49
creator MURDOCK, F. A.
FIELDS, M. L.
description A study examined the effect various time durations of natural lactic acid fermentation of cornmeal on its content of 9 B-vitamins. The 9 vitamins observed were vitamin B12, riboflavin, folacin, pantothenic acid, pyridoxine, thiamin, choline, niacin, and biotin. All samples revealed significant increases in vitamin B12, riboflavin, and folacin due to fermentation. Samples fermented the longest had significantly higher levels of pantothenic acid than unfermented controls, while all fermented samples had significantly lower pyridoxine. (wz).
doi_str_mv 10.1111/j.1365-2621.1984.tb12425.x
format Article
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source Wiley Online Library Journals Frontfile Complete
subjects Biological and medical sciences
Cereal and baking product industries
corn
fermentation
Food industries
Fundamental and applied biological sciences. Psychology
lactic acid bacteria
levels
meals
vitamins
title B-vitamin content of natural lactic acid fermented cornmeal
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