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Journals
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
Open Access
Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria
Bacillus Subtilis
Magdalena Słowik-Borowiec
Magdalena Słowik-Borowiec
,
Leszek Potocki
Leszek Potocki
,
Bernadetta Oklejewicz
Bernadetta Oklejewicz
,
Daniel Broda
Daniel Broda
,
Magdalena Podbielska
Magdalena Podbielska
and
Ewa Szpyrka
Ewa Szpyrka
| Jun 28, 2021
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
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Published Online:
Jun 28, 2021
Page range:
93 - 104
Received:
Jan 24, 2021
Accepted:
May 20, 2021
DOI:
https://doi.org/10.2478/aucft-2021-0009
Keywords
(natto)
,
bacterial fermentation
,
seeds/beans
,
HPLC/UV-DAD
,
menaquinone-7
,
vitamin K2 MK-7
© 2021 Magdalena Słowik-Borowiec et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.