Year: 2014 | Month: December | Volume 4 | Issue 2

Recent advances in biosynthesis of vitamin and enzyme from food grade bacteria



Fermented food provides plenty of vital nutrients and bioactive components that affect a number of functions of human body in a positive way. Fermented dairy and food products can be made more functional by incorporating probiotic bacteria such as strains belonging to genera Lactobacillus and Bifidobacterium. A few strains of such food grade bacteria are capable of synthesizing essential biomolecules such as vitamins, enzymes, exopolysaccharides, bacteriocins or bioactive peptides during the fermentation that aid into the functional and technological properties of the products. Present paper summarises the recent advances found in the field of biosynthesis of vitamins and enzymes. The outcomes of several studies are indicative of promising applications at commercial level

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@International Journal of Food and Fermentation Technology| Printed by New Delhi Publishers

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