Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis

Publié en ligne: 28 juin 2021

Pages: 93 - 104

Reçu: 24 janv. 2021

Accepté: 20 mai 2021

DOI: https://doi.org/10.2478/aucft-2021-0009

Mots clés

(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.