Cereal-based fermented foods as a source of folate and cobalamin: The role of endogenous microbiota.

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作者： Henok,Ashagrie ^[1] ; Kaleab,Baye ^[2] ; Benjamin,Guibert ^[1] ; Yohannes,Seyoum ^[2] ; Isabelle,Rochette ^[1] ; Christèle,Humblot ^[3]

作者单位： QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, 911 avenue Agropolis, 34394 Montpellier Cedex, France. ^[1] Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia. ^[2] QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, 911 avenue Agropolis, 34394 Montpellier Cedex, France. Electronic address: christele.humblot@ird.fr. ^[3]

关键词 Cereals Fermented foods Food processing Injera Lactic acid bacteria Microbiota Teff Vitamins

主题词人类(Humans);动物(Animals);叶酸(Folic Acid);维生素B12(Vitamin B 12);RNA, 核糖体, 16S(RNA, Ribosomal, 16S);维生素类(Vitamins);细菌(Bacteria)

DOI 10.1016/j.foodres.2023.113625

PMID 37986477

发布时间 2023-11-27

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