Bio-enrichment: production of vitamins in fermented foods

  • K. H. Steinkraus


Less than a hundred years ago, vitamin deficiency diseases were common in the United States. Unfortunately hundreds of millions of people still suffer from a variety of vitamin-deficiency diseases in the developing world. Each year millions of children become permanently blind via xerophthalmia caused by a lack of vitamin A in the diet. Surrounded by quantities of green and leafy vegetables, no child should be lacking vitamin A and have to suffer life-time blindness. Lack of proper nutrition education is the problem.


Fermented Food Leuconostoc Mesenteroides Polished Rice Northern Regional Research Laboratory Vitamin Content 
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© Thomson Science 1998

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  • K. H. Steinkraus

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