Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis
Authors
Magdalena Słowik-Borowiec
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Leszek Potocki
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Bernadetta Oklejewicz
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Daniel Broda
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Magdalena Podbielska
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Ewa Szpyrka
University of Rzeszow, Collegium of Natural Sciences, Institute of Biology and Biotechnology, Department of Biotechnology, Rzeszów, Poland
Language: English
Page range: 93 - 104
Submitted on: Jan 24, 2021
Accepted on: May 20, 2021
Published on: Jun 28, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2021 Magdalena Słowik-Borowiec, Leszek Potocki, Bernadetta Oklejewicz, Daniel Broda, Magdalena Podbielska, Ewa Szpyrka, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.