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Bio-enrichment: production of vitamins in fermented foods

  • Chapter
Microbiology of Fermented Foods

Abstract

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.

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Authors
  1. K. H. Steinkraus
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  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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Steinkraus, K.H. (1998). Bio-enrichment: production of vitamins in fermented foods. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_19

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  • DOI: https://doi.org/10.1007/978-1-4613-0309-1_19

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7990-4

  • Online ISBN: 978-1-4613-0309-1

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