Grains fermented with Propionibacterium freudenreichii â the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to a study at the University of Helsinki.
Read more about it via https://www.foodnavigator.com/Article/2020/08/10/Grain-fermentation-can-produce-a-cost-effective-vegan-alternative-to-B12-fortification?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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